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
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Panzanella salad
- 2.5 cups croutons
- 3 cups peeled and cubed butternut or acorn squash
- 3 cups halved brussels sprouts
- Kosher salt and fresh ground black pepper to taste
- 1 honeycrisp or similar apple, cone #2
- 3 cups baby kale
- 1/4 cup roasted pecans, chopped
- 1/4 cup dried cranberries
- 2 tablespoons pepitas
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Cider vinaigrette
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Kosher salt and pepper to taste
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Directions
- Preheat EOC to 325° f
- Roast pecans for 5 min stir occasionally. Remove pecans and add vegetables to the EOC.
- Season with salt and pepper, stir cover and cook for 10 min. Stir at 5 min. (veggies should be fork tender/golden brown)
- In the large double walled salad bowl combine baby kale, croutons, roasted vegetables, apples, pecans, dried cranberries and pepitas.
- For the cider vinaigrette in the 1qt saucepan add the ingredients.
- 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.
- Pour over the salad and toss everything together until coated.
- Season with salt and pepper as needed then serve immediately.
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