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Winter Panzanella Salad

Salads are good all year long because greens can serve as the base for seasonal vegetables.  For more heartiness, you can add lots of seeds, nuts and cheeses and the little bowl of veggies becomes a decadent meal.

Winter Panzanella Salad

Salads are good all year long because greens can serve as the base for seasonal vegetables.  For more heartiness, you can add lots of seeds, nuts and cheeses and the little bowl of veggies becomes a decadent meal.

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Ingredients

Recipe serves: 4
roasted veggies
2 sweet potatoes, peeled and cut into 1 inch cubes
1 1/2 cups Brussel sprouts, halved
1 cup cauliflower, just the florets
1 large carrot, cut in bite-size pieces, your choice in the way to cut them
olive oil
salt and pepper
salad
1 cup kale, cleaned and roughly chopped
1 head romaine, clean and roughly chopped
dressing
1-2 tablespoons red wine vinegar
2-3 tablespoons olive oil
1/4 cup parmesan cheese
for croutons
1/3 of a baquette or other type of bread (about two cups)
3 tablespoons olive oil (you can sub 1 tablespoon butter for more flavor)
1/2 tablespoon garlic powder, or minced clove of garlic
options
1/4 cup pomegranate seeds
1/2 cup goats cheese
1/4 cup slivered pumpkin seeds, almonds, pecans or whole pine nuts
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Winter Panzanella Salad
Posted by
  • time
    1 hour
  • serves
    4
  • skill level
    Easy

Ingredients

  • roasted veggies
  • 2 sweet potatoes, peeled and cut into 1 inch cubes
  • 1 1/2 cups Brussel sprouts, halved
  • 1 cup cauliflower, just the florets
  • 1 large carrot, cut in bite-size pieces, your choice in the way to cut them
  • olive oil
  • salt and pepper

  • salad

  • 1 cup kale, cleaned and roughly chopped
  • 1 head romaine, clean and roughly chopped
  • dressing
  • 1-2 tablespoons red wine vinegar
  • 2-3 tablespoons olive oil
  • 1/4 cup parmesan cheese

  • for croutons

  • 1/3 of a baquette or other type of bread (about two cups)
  • 3 tablespoons olive oil (you can sub 1 tablespoon butter for more flavor)
  • 1/2 tablespoon garlic powder, or minced clove of garlic
  • options
  • 1/4 cup pomegranate seeds
  • 1/2 cup goats cheese
  • 1/4 cup slivered pumpkin seeds, almonds, pecans or whole pine nuts

Directions

1
Done

Preheat the oven to 425F.

2
Done

vegetables

Transfer the prepped veggies onto a baking sheet and drizzle with olive oil and season with salt and pepper. Place in oven bake for 25-35 minutes, until golden.
3
Done

croutons

Rip the bread into small pieces and place in a bowl.
4
Done

Drizzle the bread with the olive oil/butter and then sprinkle with garlic, salt, pepper. Toss the croutons and make sure they are coated with all the oils, butters and seasonings.

5
Done

Transfer the croutons to baking sheet and toast in same oven as vegetables for 15-20 minutes until they are golden brown. You want to watch them, and move around to assure all sides are nicely toasted. Remove from oven and let cool before serving.
6
Done

salad

Toss the greens together seasoning with a little olive oil, not all the other dressing ingredients.
7
Done

Add the cooled vegetables, croutons and toss with olive oil, vinegar, salt and pepper. Taste, toss, taste toss until everything is well coated and tastes great.
8
Done

Options

Sprinkle with 1/2 cup crumbled goats cheese and/or pumpkin seeds, almonds, pecans or pine nuts.

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