Fall Panzanella SalaD by debbie parsons
Ingredients
For the Salad:
2 large sweet potatoes, cut into squares and roasted in the oven until caramelized.
(400 degree oven)
3/4 lb. brussels sprouts ends trimmed and cut in half
1 red onion sliced
1 tablespoon Avocado Oil
Kosher salt and black pepper to taste
3 cups chopped kale (love the chopped kale from Trader Joes)
1 large Honeycrisp apple cored and chopped
1/2 cup dried cranberries
1/2 cup pepitas
For the Dressing:
My favorite dressing – EVOO, lemon juice, salt, pepper, garlic, and honey
Instructions
1. Preheat oven to 375 degrees F. Roast the red onion and brussels sprouts. Cool.
2. Turn the oven to 400 degrees F. Roast sweet potatoes. Cool.
3. While the vegetables are cooling, make the dressing.
4. In a large bowl, combine the roasted vegetables, kale, apple, dried cranberries, and
pepitas. Drizzle with dressing and toss well. Serve.
5. Note-this salad is best the day it is made.
6. AMAAAAAAZING
For the Salad:
2 large sweet potatoes, cut into squares and roasted in the oven until caramelized.
(400 degree oven)
3/4 lb. brussels sprouts ends trimmed and cut in half
1 red onion sliced
1 tablespoon Avocado Oil
Kosher salt and black pepper to taste
3 cups chopped kale (love the chopped kale from Trader Joes)
1 large Honeycrisp apple cored and chopped
1/2 cup dried cranberries
1/2 cup pepitas
For the Dressing:
My favorite dressing – EVOO, lemon juice, salt, pepper, garlic, and honey
Instructions
1. Preheat oven to 375 degrees F. Roast the red onion and brussels sprouts. Cool.
2. Turn the oven to 400 degrees F. Roast sweet potatoes. Cool.
3. While the vegetables are cooling, make the dressing.
4. In a large bowl, combine the roasted vegetables, kale, apple, dried cranberries, and
pepitas. Drizzle with dressing and toss well. Serve.
5. Note-this salad is best the day it is made.
6. AMAAAAAAZING
