Rainbow Panzanella

Adapted from Sarah Britton, My New Roots

February 27, 2017

Ingredients

Grainy Mustard Dressing
  • 3 tablespoons cold-pressed olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon maple syrup
  • 1 generous pinch sea salt
Garlic Croutons:
  • 2 cups sourdough bread, chopped into cubes
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced

Preparation

Grainy Mustard Dressing

To serve, assemble all ingredients and toss with dressing. Top with feta or blue cheese, if desired.

Choose a variety of vegetables such as sweet potato, beets, parsnips or carrots.

Chop and drizzle vegetables with olive oil, salt and pepper to taste. Roast in a 400°F oven for 20–25 minutes.

Add roasted vegetables to 4 cups of chopped kale (or any hearty green) mixed with 1 tablespoon olive oil, 1 tablespoon lemon juice and a sprinkle of salt and pepper.

Garlic Croutons:

Heat oil and garlic. Pour over bread cubes and sprinkle with salt. Toast for 10–15 minutes at 400°F.

About this recipe

For another salad topping idea, see the Overnight Ginger-Pickled Carrots recipe at EdibleSLO.com.

Ingredients

Grainy Mustard Dressing
  • 3 tablespoons cold-pressed olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon maple syrup
  • 1 generous pinch sea salt
Garlic Croutons:
  • 2 cups sourdough bread, chopped into cubes
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
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