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5 from 3 votes

Winter Panzanella

Salads are my favorite way to pack lots of different flavors and textures into one meal – and today this Roasted Vegetable Winter Panzanella is having a moment in the spotlight!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish, Salad
Cuisine: Italian
Servings: 6 servings
Author: Gaby Dalkin

Ingredients

For the Salad

  • 1 ½ cups purple sweet potato small dice
  • 1 ½ cups Brussels sprouts halved
  • 1 ½ cups butternut squash small dice
  • 1 cup red carrots small chop
  • 4 cups chopped kale
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • a couple pinches sea salt

For the Croutons

  • ½ loaf french bread a few days old
  • 3 tablespoon olive oil
  • 3 tablespoon unsalted butter melted
  • 4 cloves garlic chopped
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning

For the Lemon Parmesan Vinaigrette

  • ⅓ 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.

Notes

Feel free to select a different vinaigrette or make this one with a vegan Parmesan to make the entire meal vegan.

Nutrition

Calories: 439kcal | Carbohydrates: 37g | Protein: 9g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 1152mg | Potassium: 639mg | Fiber: 6g | Sugar: 6g | Vitamin A: 16861IU | Vitamin C: 74mg | Calcium: 240mg | Iron: 3mg