Roasted Beet and Orange Panzanella Salad
User Reviews
5.0
3 reviews
Excellent
Roasted Beet and Orange Panzanella Salad
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A vegan panzanella salad with rye bread, roasted beets, roasted oranges and baby kale. This is a salad that's worthy of a main meal!
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Ingredients
For the salad:
- 1 medium orange
- 2 medium beets trimmed and peeled
- 2 cups rye bread cubed
- 4 tablespoons olive oil divided
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 3 cup baby kale
- 2 tablespoons fresh mint leaves torn
- 2 tablespoons pistachios shelled
For the dressing:
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon orange juice fresh squeezed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425ºF.
- Trim and discard the ends from the orange, then slice the orange into ¼-inch thick rounds, discarding any seeds that you find. Slice the beets into ¼-inch thick rounds as well.
- Spread the orange slices and beet slices out onto two large rimmed baking sheets, keeping them separate. Drizzle 1 tablespoon of olive oil over the orange slices. Drizzle 1 tablespoon of olive oil over the beet slices and sprinkle the tops with ¼ teaspoon of the salt and pepper.
- In a large bowl, toss the cubed bread with 2 tablespoons of the olive oil and the remaining ¼ teaspoon of the salt and black pepper. Spread the bread out onto a third large rimmed baking sheet.
- Transfer all three baking sheets to your oven. Roast the cubed bread for 15 minutes, until it has started to crisp. Roast the orange slices for 13-15 minutes, until they have started to blacken in some places. Roast the beet slices for 20 minutes, until they have softened slightly. Remove the baking sheets from your oven as the ingredients finish roasting and set them aside to cool. The orange slices will start to stick to their baking sheet as they cool, so transfer them to a clean plate once they have finished roasting.
Make the dressing:
- In a small bowl, whisk together all of the ingredients for the dressing. Set aside.
Assemble the salad:
- In a large bowl, combine the bread, kale, mint and pistachios with the dressing, tossing until everything is well-coated. Add the orange and beet slices, tossing gently to combine.
- Transfer the panzanella salad to serving bowls and enjoy immediately.
Notes
- Not all rye bread recipes are vegan. Make sure you check the nutrition labels before purchasing.
Nutrition Information
Show Details
Calories
1134kcal
(57%)
Carbohydrates
153g
(51%)
Protein
30g
(60%)
Fat
48g
(74%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
Monounsaturated Fat
31g
Sodium
2474mg
(103%)
Potassium
1699mg
(49%)
Fiber
21g
(84%)
Sugar
29g
(58%)
Vitamin A
10525IU
(211%)
Vitamin C
171mg
(190%)
Calcium
404mg
(40%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 2as a main dish, 4 as a side dish
Amount Per Serving
Calories 1134 kcal
% Daily Value*
| Calories | 1134kcal | 57% |
| Carbohydrates | 153g | 51% |
| Protein | 30g | 60% |
| Fat | 48g | 74% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Sodium | 2474mg | 103% |
| Potassium | 1699mg | 36% |
| Fiber | 21g | 84% |
| Sugar | 29g | 58% |
| Vitamin A | 10525IU | 211% |
| Vitamin C | 171mg | 190% |
| Calcium | 404mg | 40% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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