Roasted Vegetable Panzanella Fall Salad
Ingredients
The Croutons
-
3
cups
cubed gluten free bread
-
¼
cup
olive oil
-
1 to 2
sprigs
rosemary
-
a pinch
black pepper
-
a pinch
sea salt
-
⅓
cup
whole hazelnuts
The Herb Roasted Vegetables
-
¼ to ⅓
cup
olive oil or avocado oil
-
¼
teaspoon
sea salt
-
a pinch
pepper
-
1
clove
garlic (minced)
-
1
tablespoon
lemon juice
-
1
tablespoon
maple syrup
-
2
sprigs
rosemary (leaves only)
-
1
cup
radish (chopped)
-
1.5
cups
Brussels sprouts (chopped)
-
3
tablespoons
shallot (chopped)
-
2
cups
sweet potatoes (peeled and spiralized or ribbon cut)
-
1
large
yellow carrot (chopped)
-
1
large
beet (sliced thin)
Extras for the Salad Bowls
-
3–4
cups
leafy greens (kale, Swiss chard, spinach)
-
½
cup
pomegranate seeds
-
to taste
fresh oregano (optional)
-
to taste
lemon slices (to garnish)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Toss the cubed gluten free bread with olive oil, rosemary, salt, and pepper, ensuring it's well coated.
- Spread the bread and hazelnuts on the baking sheet and toast in the oven for 10-12 minutes.
- Increase the oven temperature to 400°F.
- In a bowl, whisk together olive oil, sea salt, pepper, minced garlic, lemon juice, maple syrup, and rosemary leaves.
- In a separate large bowl, combine all the prepared vegetables and coat them with the oil mixture.
- Spread the vegetables on a lined baking sheet and roast for 10 minutes, then toss and roast for an additional 8-10 minutes until cooked through.
- In a large bowl, layer the leafy greens, roasted vegetables, toasted bread, and hazelnuts.
- Top with pomegranate seeds, lemon slices, and fresh oregano if desired.
- Season with salt and pepper to taste, and optionally splash with balsamic or red wine vinegar.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
13g
Total carbohydrates
47g
Total protein
8g
Sodium
20mg
Cholesterol
0mg
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