How To Make Winter Panzanella
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 cups of cubed crusty bread
- 2 tablespoons of olive oil, divided
- 1 cup of Brussels sprouts, halved
- 1 cup of butternut squash, diced
- 1 cup of kale, chopped
- 1 garlic clove, minced
- 1 teaspoon of Dijon mustard
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
Instructions
-
Preheat the oven to 400°F (200°C).
-
Place the bread cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat.
-
Bake in the preheated oven for 10-15 minutes, or until the bread is toasted and crispy. Set aside.
-
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the Brussels sprouts, butternut squash, and kale. Cook for 8-10 minutes, or until the vegetables are tender.
-
In a small bowl, whisk together the minced garlic, Dijon mustard, red wine vinegar, salt, and pepper.
-
In a large bowl, combine the toasted bread cubes, cooked vegetables, and the vinaigrette dressing. Toss to coat evenly.
-
Sprinkle the grated Parmesan cheese and chopped parsley over the salad. Serve immediately.
Nutrition
- Calories : 235kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 2mg
- Sodium : 312mg
- Total Carbohydrates : 28g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 6g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
