recipe
winter panzanella with root vegetables
don't throw away that stale bread! save it for this tasty winter take on a traditional chopped salad. we swapped summer veggies for roasted beets and parsnips, very grounding in the cold months. we topped our 50/50! blend with the veggies, baked sourdough cubes, asian pears, pumpkin seeds and our flavorful herb goddess dresssing. mangia!
don't throw away that stale bread! save it for this tasty winter take on a traditional chopped salad. we swapped summer veggies for roasted beets and parsnips, very grounding in the cold months. we topped our 50/50! blend with the veggies, baked sourdough cubes, asian pears, pumpkin seeds and our flavorful herb goddess dresssing. mangia!
prep time: 20 minutes | cook time: 20 minutes
ingredients
4 servings
1 container organicgirlⓇ 50/50! ♥
¼ cup organicgirlⓇ herb goddess dressing
2 medium beets, peeled and cut into ½” cubes
2 large parsnips, peeled and cut into ½” cubes
3 tablespoons olive oil, divided
½ teaspoon fine sea salt
¼ teaspoon black pepper
4 thick slices sourdough or rustic bread
1 garlic clove
1 Asian pear, cored and thinly sliced
¼ cup roasted pumpkin seeds
substitutions
♥ substitute with baby spring mix
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directions
1. preheat oven to 400℉.
2. on a large sheet pan toss together beets, parsnips, 2 tablespoons oil, salt, and pepper then spread out vegetables evenly. roast until tender, 15-20 minutes.
3. while vegetables roast, place bread slices directly on an oven rack until toasted, about 5 minutes. rub bread with garlic clove, then cut into 1” cubes and toss on a sheet pan with remaining 1 tablespoon oil. return to oven until crisp, 6-10 minutes more.
4. in a large bowl toss together roasted vegetables, bread cubes, greens, Asian pear, and dressing. sprinkle with pumpkin seeds.
recipe reviews (1)
Christine k karl
I roasted my garlic,on stove top in pan with evoo until slightly golden,don’t burn,allow to cool,put in my garlic mincer abd spread it on the bread before cubing it-also a sprinkle of sicilian seasoning see Sal’s from louisiana.formerly Sal and Judy’s.Yum!