Roasted Root Vegetable Panzanella
Ingredients
- 8 ounces sourdough
- 5 tablespoons olive oil
- 11/4 teaspoonteaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds parsnips
- 1 small red onion
- 4 tablespoons unsalted butter
- 1 tablespoon fresh rosemary
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 ounces lacinato kale
- 4 ounces goat cheese
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Instructions
- Arrange the oven rack to the center of the oven.
- Tear or slice the bread into 1-inch cubes. You should have about 4 cups cubed bread.,Simply Recipes / Ciara Kehoe
- Place the cubed bread on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss with your hands to coat. Spread it out into an even layer and bake, tossing halfway through, until dry and golden, 6 to 8 minutes. Set aside on the baking sheet to cool.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Add the root vegetables and onion on a separate rimmed baking sheet. Drizzle with 3 tablespoons olive oil, and season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss with your hands to coat and spread out in an even layer.,Roast the vegetables, tossing halfway through, until tender and caramelized, 40 to 45 minutes.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Meanwhile, cut the butter into a few pieces and place it in a small saucepan over medium heat. Cook, stirring occasionally, until the butter just begins to toast, get brown, and has a nutty aroma, about 4 minutes total.,Add the rosemary and stir until fragrant, about 10 seconds. Remove from the heat and carefully stir in the vinegar, mustard, maple syrup, salt, and black pepper.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Place the kale in a large bowl. Use your hands to massage the leaves until they feel less stiff, about 1 minute.,Simply Recipes / Ciara Kehoe
- Once the vegetables are roasted, transfer them to the bowl of kale. Add the toasted bread and pour the dressing all over. Toss well to coat everything.,Let the salad rest at room temperature for at least 10 minutes, tossing occasionally, to distribute the dressing. Crumble the goat cheese on top and toss gently to combine.,Simply Recipes / Ciara Kehoe
- Serve or cover and store at room temperature for up to 4 hours. Before serving, taste and season with a splash of vinegar, a drizzle of olive oil, and salt and black pepper.,Did you love the recipe? Leave us stars below!,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original