Winter Panzanella (One Pan, Vegan)
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5.0
3 reviews
Excellent
Winter Panzanella (One Pan, Vegan)
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This Winter Panzanella Salad just may change the way you think of salad during the colder months! With a colorful medley of seasonal veggies, toasted sourdough, and juicy pomegranate seeds, this warm winter panzanella is sure to brighten up even the coldest, darkest of days.
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Ingredients
For the bread
- 1 tablespoon olive oil
- 8 ounces sourdough, cubed about 3 thick slices or 3.5 cups of cubes
- 4 large cloves garlic, minced
- 2 rounded teaspoons chopped fresh thyme
- salt & pepper
Other ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 14 ounces Brussels sprouts, trimmed and quartered
- 2 large carrots, peeled and cut into coins or chopped butternut squash or sweet potato
- approx. ½ bunch kale, thick stems removed, chopped any variety
- ¼ cup vegetable broth
- salt & pepper
- Vegan Parmesan Cheese as much as you like!
- 1 small lemon
- Balsamic Vinegar, to taste
- ½ cup pomegranate arils or dried cranberries (soak in water to soften)
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Instructions
- Preheat a large skillet over medium heat, and add 1 tablespoon olive oil. Add the cubed bread and toast until lightly golden on most sides, about 3 minutes per side. Add the garlic, thyme, and a generous pinch of salt and pepper. Stirring constantly, cook for about 1 minute, careful not to let the garlic burn. Transfer the bread mixture to a large serving bowl or spread out on a baking sheet.
- Use a damp towel to remove any garlic and thyme bits from the skillet. Over medium heat, add the oil. Saute the onion until translucent, 3 to 4 minutes. Add the Brussels sprouts and cook until lightly seared. Season with salt and pepper.
- Add the carrots, kale, and vegetable broth to the pan, and give everything a good stir. Reduce heat to medium-low, cover, and cook for 3 to 4 minutes or just until the vegetables are fork tender. Remove from heat.
- Add plenty of grated vegan Parm, if using, juice from the lemon, and a drizzle of balsamic vinegar, then toss to combine. Taste for seasoning, and add more salt/acidity/cheese, as desired.
- Transfer the vegetables to the serving bowl, and toss with the bread. Garnish with pomegranate arils and serve warm.
Notes
- Variations
- Store - Panzanella is best enjoyed right away, but leftovers can be stored in an airtight container in the refrigerator for up to two days. If you know you'll have leftovers, reserve some of the bread and store it separately from the vegetables. Then toast the bread before assembling the salad.
- Gluten-free: Replace the sourdough with your favorite gluten-free bread. Even cornbread is great!
- Brussels sprouts: Cauliflower, broccoli, broccolini, cabbage, radicchio, and bok choy are also in season and easily incorporated.
- Fruit: Instead of pomegranate, use other seasonal fruits like chopped pear, apple, persimmon, or clementines. Other options: dried cranberries, cherries, currants, or chopped apricots.
- Dressing: I wanted to keep prep really simple and make it easy for you to tweak the flavors. However, instead of simply adding lemon and balsamic, feel free to dress the panzanella with an actual salad dressing, such as red or white wine vinaigrette or my fat-free Italian dressing.
Nutrition Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
9g
(14%)
Fiber
7g
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Fiber | 7g | 28% |
* 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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