Winter Panzanella Salad Recipe – Simples Recipe Ever :- On the tenth day of my 12 Days of Christmas Recipes, we are going to make a panzanella salad made with winter ingredients. Not only does it contain bread (of course), but it also has kale, butternut squash, brussels sprouts, red onion, parmesan cheese, pomegranates, and a white balsamic vinaigrette! The winter salad is so delicious that it may easily serve a large number of people.
Winter Panzanella Salad Recipe – Simples Recipe Ever
One type of salad known as panzanella is a “bread” salad, which is often prepared with mozzarella and tomatoes. We are going to shake things up by preparing a winter version of the dish, which will include a large quantity of winter food and, of course, a lot of bread!
ingredients
- 3 carrots, peeled, halved lengthwise, and cut into 2-inch pieces
- 3 parsnips, peeled, halved lengthwise, and cut into 2-inch pieces
- 2 medium sized rutabaga, peeled and cut into 1-inch cubes
- 3 golden or red beets, peeled and cut into 1-inch cubes
- 2 large (or 3 small) shallots
- 5 tablespoons OLIVE OIL (divided)
- 1 tablespoon maple syrup
- 1/2 teaspoon coarse or kosher salt
- Freshly ground black pepper
- 4 cups (heaping) dark salad greens, such as arugula, baby kale, or mizuna
- 1 1/2 tablespoons CHAMPAGNE VINEGAR (substitute white wine vinegar or sherry vinegar)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
instructions
The oven should be preheated at 425 degrees Fahrenheit. Place the brussels sprouts and butternut squash on a baking pan and set over the oven. Mix in one tablespoon of olive oil, along with salt and pepper, and toss to incorporate. After transferring the vegetables to the oven, continue cooking them for twenty to thirty minutes, or until they begin to brown.
When there are around ten minutes remaining for the vegetables to cook, place the bread on a separate baking sheet and mix it with one tablespoon of olive oil, along with salt and pepper. Place the bread in the oven and bake it for ten minutes, or until it reaches a golden brown colour.
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While the vegetables and bread are cooking, you should prepare the remaining ingredients. Red onion should be sliced very thinly. For the dressing, put all of the ingredients into a bowl and whisk them together until they are completely smooth. Fill a bowl with the kale, butternut squash, brussels sprouts, red onion, bread, parmesan, and pomegranate seeds.
This will be the beginning of the assembly process. After pouring the dressing over everything, toss it until it is equally distributed. Serve and take pleasure in it! In a bowl designed for serving, arrange the bread, veggies, and greens that have been roasted. Toss with the dressing made with shallots. When necessary, add additional salt and pepper to the dish. Deliver.
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
NOTES
If you want to make the entire dish vegan, you can choose to use a different vinaigrette or you can create this one with vegan Parmesan so that it is vegan. An article I saw not too long ago stated that now is the “sad” time of year for cooking. This sentiment is, without a doubt, entirely logical. The lush summer months and the farmer’s markets that are brimming with fresh fruit and vegetables are incomparable to the winter months on any scale.
