Thanksgiving Panzanella
Ingredients
Roasted Vegetables, Chickpeas & Bread
-
1
medium
sweet potato, peeled and chopped
-
1
medium
carrot, peeled and chopped
-
1
medium
parsnip, peeled and chopped
-
1 ½
cups
cooked chickpeas, drained (one 15 oz can)
-
3
tablespoons
olive oil, divided
-
1
tablespoon
baharat spice blend
-
2
teaspoons
garlic powder
-
to taste
sea salt and ground black pepper
-
4
cups
cubed bread
Dressing
-
⅓
cup
white balsamic vinegar
-
1
clove
garlic, grated
-
1
medium
shallot, fine dice
-
1
tablespoon
fresh thyme leaves, minced
-
1
tablespoon
maple syrup
-
1
teaspoon
Dijon mustard
-
1
teaspoon
vegan Worcestershire sauce
-
to taste
sea salt and ground black pepper
-
½
cup
olive oil
Assembly
-
4
cups
finely chopped kale, lightly packed
-
½
cup
pomegranate arils/seeds
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Combine the sweet potato, carrot, parsnip, chickpeas, 2 tablespoons of olive oil, baharat spice, garlic powder, salt, and pepper in a large bowl and toss to coat.
- Spread the vegetable mixture on one baking sheet and roast for about 50 minutes, stirring halfway through.
- In the same bowl, combine the bread cubes, remaining tablespoon of olive oil, salt, and pepper, then spread on the second baking sheet and bake for about 10 minutes until golden brown.
- While the vegetables and bread are roasting, make the dressing by combining all dressing ingredients in a jar and shaking well.
- Combine the chopped kale with some dressing and massage it for about a minute until softened.
- Assemble the salad by adding the roasted vegetables, chickpeas, toasted bread cubes, and remaining dressing to the kale, then toss to combine and top with pomegranate seeds.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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