Roasted Vegetable Panzanella Salad Recipe

Packed with fall vegetables, the Roasted Vegetable Panzanella Salad is a perfect seasonal recipe and will be a hit with all the family.

Ingredients

Directions

1. Preheat EOC to 325° f
2. Roast pecans for 5 min stir occasionally. Remove pecans and add vegetables to the EOC.
3. Season with salt and pepper, stir cover and cook for 10 min. Stir at 5 min. (veggies should be fork tender/golden brown)
4. In the large double walled salad bowl combine baby kale, croutons, roasted vegetables, apples, pecans, dried cranberries and pepitas.
5. For the cider vinaigrette in the 1qt saucepan add the ingredients.
6. Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a 1/2 cup.
7. Pour over the salad and toss everything together until coated.
8. Season with salt and pepper as needed then serve immediately.

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