winter panzanella with root vegetables

cook time: 20
prep time: 20
featured product: 50/50!

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!

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

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)

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!