Roasted Panzanella Salad with Balsamic Honey Mustard dressing
User Reviews
4.5
12 reviews
Excellent
Roasted Panzanella Salad with Balsamic Honey Mustard dressing
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This Roasted Winter Panzanella Salad with Balsamic Honey Mustard Dressing features roasted sausages, sweet potatoes and tomatoes, tossed with spinach, basil, and hearty chunks of croutons & goat cheese! It's the perfect cold weather alternative to classic panzanella.
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Ingredients
Roasted Panzanella Salad
- 28 oz sweet potatoes cut into ½ inch pieces, 800g
- 28 oz Roma tomatoes cut into ½ inch pieces, 800g
- 4 cloves garlic chopped
- 4 - 8 pork sausages enough for 3 - 4 servings, or beef sausages
- olive oil drizzle of
- salt generous pinch
- black pepper to taste
Parmesan Croutons
- 1/2 bread cut into 1 inch slices, and again into 1 inch pieces, loaf
- ¼ cup parmesan finely grated
- 1/2 tsp black pepper
- ½ tbsp thyme leaves
- olive oil drizzle of
Balsamic Dressing
- 1 ½ tbsp mustard stone ground
- 2 tbsp balsamic vinegar
- 1 ½ tbsp honey
- 3 tbsp olive oil
- 2 tbsp water Optional
- salt to taste
To serve
- 20 basil chiffonade (cut into fine strips, leaves
- goat cheese crumbles
- 4 cups spinach
Instructions
Croutons
- Preheat the oven to 350°F / 180°C. Toss the bread cubes, olive oil, pepper and parmesan cheese together and spread it out on a tray and roast in the oven until toasted on the outside - 15 to 20 minutes (depending on the heat of your oven). Remove from oven and set aside. Croutons should not be completely dry.
Balsamic Honey Mustard Dressing
- Place all dressing ingredients in a bowl and whisk until well combined. Taste and season to your taste. Keep it in the fridge until required.
Roasted Panzanella
- Preheat oven to 350°F / 180°C. Lightly oil or line a roasting pan. Place the cut sweet potatoes on the pan in a single layer. Sprinkle some salt, olive oil, black pepper and mix well.
- Place the tomatoes and chopped garlic in a bowl and drizzle some olive oil, sprinkle some salt and black pepper and toss to mix. Place the tomatoes on top of the sweet potatoes and place the pan in the preheated oven. Roast for about 40 minutes. Check halfway through to make sure the sweet potatoes and tomatoes aren't burnt.
- Take the roasting pan briefly out of the oven and place the sausages on top of the tomatoes. Return it to the oven and roast for another 20 - 30 minutes or until the sausages have browned on top.
- Remove the pan from the oven then remove the browned and cooked sausages.
- Add the croutons, spinach and basil to the roasted vegetables and toss to combine.
- Serve with cooked sausages, some goat cheese on top and a drizzle of balsamic dressing.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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