Autumn Greens Panzanella Salad

MEAL TYPE: Salad, Side Dish

SEASON: Fall

DIETARY RESTRICTION: Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

TAKES 30 MINUTES

Autumn Greens Panzanella Salad

Stay healthy and strong as the weather starts to shift outside! This nutrient-dense and fiber-rich salad is loaded with powerful and beautifying antioxidants that are cardio-protective, anti-inflammatory and anti-viral. Pomegranate seeds, swiss chard, and kale contain a high dose of Vitamin C and A for immune support; they also keep skin and hair looking radiant as we move into the holidays.

INGREDIENTS

1 mini/demi gluten-free baguette

2 Tbs. olive oil

2 whole garlic cloves, peeled

pinch of sea salt

5 swiss chard leaves, de-veined and roughly chopped

1 small bunch lacinato kale, de-veined and roughly chopped

1 Tbs. lemon juice

1 Tbs. olive oil

3 parsnips, peeled and cubed

1 sweet potato, peeled and cubed

1 c. brussels sprouts, trimmed and halved

1 tsp. sea salt

½ c. pomegranate seeds

1 small avocado, cubed

2 Tbs. raw almonds, roughly chopped

2 Tbs. nutritional yeast

½ c flat leaf parsley, roughly chopped

1-2 Tbs. coconut oil, melted

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INSTRUCTIONS

Preheat oven to 400 degrees.
(*optional step – if you’d prefer to make this salad without bread, skip to step 3) With your hands, break up the baguette into bite-sized chunks. Heat 2 Tbs. olive oil in a large sauté pan over medium-low heat. Add whole peeled garlic cloves and cook for 3-5 minutes or until oil is fragrant, tossing frequently. Remove garlic and set aside. Add bread chunks to oil, toss to lightly coat, sprinkle with a pinch of sea salt and let cook for 2 minutes, toss again, cook another 2 minutes, and continue until bread begins to crisp, about 10-12 minutes total.
Meanwhile, add parsnips, sweet potato and brussels sprouts to a heavy rimmed sheet pan, drizzle with 2 Tbs. olive oil and 1 ts. sea salt and toss to combine. Arrange in a single layer and roast, tossing occasionally, for 30 minutes or until soft and beginning to brown. Remove from heat and let cool.
In a large bowl, massage kale leaves gently with your hands with 1 Tbs. olive oil and 1 Tbs. lemon juice until beginning to break down. Add swiss chard leaves and massage gently to coat the leaves. Add cooled roasted vegetables, toasted breadcrumbs, pomegranate seeds, almonds, nutritional yeast, parsley, coconut oil and sea salt. Lightly toss to thoroughly combine the ingredients. Gently fold in avocado and season with fresh cracked pepper.

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