I know we’re all in spring mode already, but it’s technically still winter! And let me tell you, this Winter Panzanella Salad will make you want winter to last just a little longer!
Eating bread salad for a few more weeks? Count me in!
This coming weekend New York will be getting some pretty chilly temps, so I figured it would be the perfect time to make this Winter Panzanella Salad! And since this will be my last recipe for this winter season, I wanted to send you off with an AMAZING one!
This salad is warm from wonderful veggies like parsnip, kohlrabi and sweet potatoes, yet light and healthy from the kale and carrots. Just top with that perfectly seasoned vinaigrette, some salty feta and you’re all set!
And let’s be honest, with the garlic croutons drenched in the flavorful vinaigrette, this salad is automatically a winner!
Bonus? This salad is the perfect make ahead meal. You can prep all the veggies earlier in the week and roast them when you have time, or you can roast everything and just toss right before you are ready to serve!
To Assemble:
Simply place the kale in a large serving bowl.
Place the roasted veggies on top, followed by the garlic croutons.
Feta cheese and vinaigrette!
- 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
- ¼ 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
- Directions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- To make the vinaigrette, mix the garlic, mustard, vinegar, salt and pepper in a bowl. Slowly whisk in the oil until emulsified. Set aside.
- 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.
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