Winter Panzanella Salad
Cook time
Total time
Serves: Makes 6-8 Servings
  • 2 sweet potatoes cut into 1-11/2-inch pieces
  • 10 oz Brussels sprouts, halved
  • 5 medium carrots, peeled, medium chop
  • 4 kohlrabi bulbs, quartered
  • 2 parsnips, peeled, medium chop
  • ⅓ cup oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • For the Garlic Croutons:
  • 1 French bread baguette, cut into 1-inch cubes (about 6 cups)
  • 2 teaspoons fresh garlic, chopped
  • 1 teaspoon kosher salt
  • ΒΌ teaspoon black pepper
  • Oil
  • For the Vinaigrette:
  • 1 teaspoon garlic, minced
  • ½ teaspoon dijon mustard
  • 4 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil
  • 8 cups of kale, washed
  • Feta cheese, crumbled (amount to your liking), dairy optional
  1. Directions
  2. Preheat the oven to 400 degrees F.
  3. Place the potatoes, Brussels sprouts, carrots, kohlrabi and parsnips on a baking sheet and drizzle with oil and season with salt and pepper. Toss to combine and spread the veggies into a single layer. Bake for 25-35 minutes or until golden and caramelized.
  4. In the meantime, place the bread on a baking sheet and top with garlic, salt and pepper and drizzle with oil. Toss to coat. Spread the bread into a single layer and bake for 10-15 minutes or until golden and crispy.
  5. To make the vinaigrette, mix the garlic, mustard, vinegar, salt and pepper in a bowl. Slowly whisk in the oil until emulsified. Set aside.
  6. To assemble the salad, place the washed kale in a large bowl. Top with the roasted veggies, followed by the croutons and feta cheese. Drizzle the vinaigrette on top and gently toss.
You can prep all the veggies earlier in the week and roast them when you have time, or you can roast everything in advance and toss everything together right before you are ready to serve!
Recipe by My Fair Hostess at