Roasted Vegetable Panzanella Salad
Автор: SaladmasterUK
Загружено: 2020-11-30
Просмотров: 438
Fall roasted vegetable panzanella salad
Ingredients
Panzanella salad
2.5 cups croutons
3 cups peeled and cubed butternut or acorn squash
3 cups halved brussels sprouts
Kosher salt and fresh ground black pepper to taste
1 honeycrisp or similar apple, cone #2
3 cups baby kale
1/4 cup roasted pecans, chopped
1/4 cup dried cranberries
2 tablespoons pepitas
Cider vinaigrette
1 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 tablespoon olive oil
Kosher salt and pepper to taste
Instructions
Panzanella salad
Preheat EOC to 325° f
Roast pecans 5 min stir occasionally
Remove pecans and add vegetables to the EOC. Season with salt and pepper, stir
Cover and cook for 10 min. Stir at 5 min.
(vegies should be fork tender/golden brown)
In the large double walled salad bowl combine baby kale, croutons, roasted vegetables, apple, pecans, dried cranberries and pepitas.
Cider vinaigrette
In the 1qt saucepan add the ingredients. Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a 1/2 cup.
Pour over the salad and toss everything together until coated.
Season with salt and pepper as needed then serve immediately.
Notes
This salad is best made and eaten in the same day.
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