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Roasted Root Vegetable Panzanella
Roasted Root Vegetable Panzanella
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Try this cozy twist on Italian salad with roasted parsnips, sweet potatoes, and beets in a maple brown butter dressing, perfect for Thanksgiving prep.
Ingredients:
  • For the salad
  • 8 ounces (1/2 loaf) sourdough or country-style bread
  • 5 tablespoons olive oil, divided, plus more as needed
  • 1 teaspoon plus 1/4 teaspoon kosher salt, divided, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, divided, plus more as needed
  • 2 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets
  • 1 small red onion
  • For the brown butter dressing
  • 4 tablespoons unsalted butter
  • 1 tablespoon chopped fresh rosemary
  • 3 tablespoons apple cider vinegar, plus more as needed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • 1/4 teaspoon kosher salt
  • For assembly
  • 1 medium bunch (about 6 ounces) lacinato kale
  • 4 ounces goat cheese
Instructions:
  • Preheat the oven to 425°F and place the oven rack in the center.
  • Tear the bread into 1-inch cubes, you'll need around 4 cups.
  • Prepare the bread: Spread cubed bread on a baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat well. Bake until golden brown, about 6 to 8 minutes, stirring halfway through. Let cool on the baking sheet.
  • Prepare the savory root vegetables and onion on a rimmed baking sheet. Coat them with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Spread them out evenly and roast until golden brown and tender, about 40 to 45 minutes, tossing halfway through for perfect caramelization.
  • Prepare brown butter dressing: Cut butter into pieces and place in a saucepan over medium heat. Stir occasionally until butter is toasted, browned, and fragrant, about 4 minutes. Add rosemary and stir for 10 seconds. Remove from heat and carefully mix in vinegar, mustard, maple syrup, salt, and black pepper.
  • Massage the kale in a large bowl with your hands until the leaves feel tender, about 1 minute.
  • Prepare the salad by combining the roasted vegetables with the kale in a bowl. Add the toasted bread and drizzle the dressing over everything. Toss thoroughly to ensure everything is coated. Allow the salad to sit at room temperature for at least 10 minutes, tossing occasionally to distribute the dressing. Sprinkle crumbled goat cheese on top and gently mix together.
  • To serve, allow the dish to sit at room temperature for up to 4 hours. Just before serving, enhance the flavors with a touch of vinegar, a swirl of olive oil, and a sprinkle of salt and black pepper. Enjoy the meal! Let us know how you liked it by leaving a star-rating!

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