Roasted Root Vegetable Panzanella Salad
Roasted Root Vegetable Panzanella Salad
Ingredients
- 1 medium red onion thinly sliced
- 2 carrots peeled and cut into 1-inch pieces
- 3 parsnips peeled and cut into 1-inch pieces
- 2 turnips cut into 1 inch pieces
- 1 large rutabaga peeled, and cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- Olive Oil
- ¼ cup chopped parsley
- 4 cups homemade croutons
- 8 ounces small mozzarella balls
- 8 fresh basil leaves cut into chiffonade
For the Croutons
- 1 baguette or crusty loaf of bread cut into 1 inch cubes
- ¼ cup olive oil
- Salt & Pepper
For the Dressing
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped basil
- 1 tbsp Dijon
- 2 tbsp fresh lemon juice
- ¼ cup olive oil
Instructions
For the Roasted Vegetables
- Place all the vegetables on a large cookie sheet. Drizzle with olive oil, salt, and pepper. Bake at 425 for 25-35 minutes. Let cool.
For the Croutons
- Place the cubed bread on a large cookie sheet and drizzle with olive oil, salt and pepper. Bake at 375 for 10-15 minutes, Watch closely and make sure they don’t burn. Let cool.
For the Dressing:
- Mix all of the ingredients together in a mason jar and shake well to mix. Set aside.
For the salad:
- Mix the vegetables, croutons and the salad dressing together in a large bowl. Place in the refrigerator and let sit 1-2 hours before serving.
