Roasted Vegetable Panzanella Salad
Get ready for the Fall and Winter season with our versatile Roasted Vegetable Panzanella Salad. Roasted sweet potatoes and brussels sprouts are paired with kale, dried cranberries, feta and toasted walnuts. Mixed with toasted bread and topped with a maple balsamic dressing, there are some serious Fall flavours you’ll be coming back for!
Ingredients Croutons: 1/2 loaf herb & olive baguette, torn into small pieces 1 tbsp extra virgin olive oil 1 tsp fresh thyme leaves 1/4 tsp coarse salt Pinch pepper Roasted Vegetables: 2 ½ cups sweet potatoes, diced into small cubes 2 cups brussels sprouts, halved 1/2 cup red onion, sliced thin 1 tbsp olive oil Pinch salt and pepper 4 cups kale, chopped 1/3 cup dried cranberries 1/3 cup crumbled feta 1/2 cup walnut pieces, toasted Maple Balsamic Dressing: 4 tbsp balsamic dressing 2 tbsp maple syrup 1 tbsp extra virgin olive oil1/4 tsp coarse saltPinch pepper Servings: 4-6 Preparation: 20 minutes Total Time: 50 minutes Kitchen Equipment: baking sheet, large mixing bowl |
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