Winter Vegetable Panzanella Recipe
Crunchy Croutons, Grapefruit Vinaigrette
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Ingredients
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Salad Ingredients
Method
Instructions
- 1
Prepare the Croutons
Preheat oven to 375°F (190°C). Cut the stale bread into cubes and spread them on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Bake for about 15-20 minutes or until golden and crunchy.
- 2
Roast the Vegetables
In a large bowl, toss the Brussels sprouts and carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
- 3
Prepare the Grapefruit Vinaigrette
In a small bowl, whisk together the juice of 1 grapefruit, 2 tablespoons of olive oil, salt, and pepper to taste until well combined.
- 4
Assemble the Salad
In a large bowl, combine the roasted Brussels sprouts, carrots, red onion, pomegranate seeds, and chopped parsley. Add the croutons and drizzle with grapefruit vinaigrette. Toss gently to combine.
- 5
Serve
Serve immediately while the croutons are still crunchy. Enjoy your Winter Vegetable Panzanella!
