Winter Panzanella
Servings: 4 -6 servings
Ingredients
For the Salad
- 1 1/2 cups purple sweet potato small dice
- 1 1/2 cups Brussels sprouts halved
- 1 1/2 cups butternut squash small dice
- 1 cup red carrots small chop
- 4 cups chopped kale
- 1 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- a couple pinches sea salt
For the Croutons
- 1/2 loaf french bread a few days old
- 3 tbsp olive oil
- 3 tbsp unsalted butter melted
- 4 cloves garlic chopped
- 2 tsp salt
- 1 tsp pepper
- 1 tsp Italian seasoning
For the Lemon Parmesan Vinaigrette
- 1/3 cup freshly grated Parmesan cheese
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 cloves garlic chopped
- 1 shallot chopped
- kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Rip the bread into small-ish pieces. Transfer bread to a bowl. Prepare a parchment lined baking sheet. Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning. Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings. Transfer the croutons to the parchment paper and bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.
- Transfer the prepped veggies onto a baking sheet and drizzle with olive oil and season with salt and pepper. Place in a 425 degree oven bake for 25-35 minutes, until golden.
- While the veggies roast, massage the kale with the olive oil, lemon juice and salt. Transfer to a large bowl. Remove veggies from oven, adjust salt and pepper as needed. Toss the roasted vegetables with the kale, croutons and drizzle with vinaigrette. Serve immediately.