Winter Panzanella Salad Recipe
A healthy salad filled with hearty croutons, roasted squash, sprouts, jeweled cranberries and creamy feta.
Small mixing bowl
- 4 cup cubed bread Deally good bakery bread
- 0.333333333333 cup crumbled feta
- 0.25 cup dried cranberries
- 5 cup shredded kale or spinach leaves
- 0.25 tsp freshly ground pepper
- 0.5 tsp salt
- 0.5 tsp dried thyme
- 1 tbsp olive oil
- 0.5 lb butternut squash cubed
- 0.5 lb brussels sprouts quartered
- 0.25 cup toasted pine nuts
Preheat the the oven to 425 degrees F.
If the bread isn’t stale, place in a single layer on a baking sheet and toast until dried, about 3-5 minutes. Set aside.
When ready to assemble, toss the roasted vegetables, kale, cranberries and bread cubes together in a large serving bowl.
In a small bowl, whisk together the mustard, honey, lemon juice, rosemary, thyme and garlic clove until well combined.
Slowly drizzle in the olive oil until dressing is thickened. Add in salt and pepper to taste. I usually start with 1/4-1/2 teaspoon salt to start and taste from there.
Add dressing to salad and toss to combine. Add in the cheese and pine nuts and toss a few more times. Serve immediately.
Calories: 129kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 257mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4958IU | Vitamin C: 54mg | Calcium: 105mg | Iron: 2mg