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Rosemary Roasted Root Vegetable Panzanella

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 450
A vibrant and hearty salad featuring roasted root vegetables, chickpeas, and crispy bread, all tossed in a flavorful tahini dressing.

Ingredients

Vegetables

  • 3 cups peeled, chopped root vegetables (beets, carrots, sweet potato)
  • 1 medium leek, halved, rinsed, and chopped
  • 1 Tbsp avocado or olive oil
  • 1 pinch salt and black pepper
  • 2 sprigs fresh rosemary, chopped
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 Tbsp avocado or olive oil
  • 1 pinch salt and black pepper
  • 1 sprig fresh rosemary, chopped
  • 5 cloves garlic, crushed or roughly chopped (optional)
  • 2 cups day old sturdy bread, cubed
  • 1 tsp avocado oil
  • 1 pinch salt and pepper
  • 0.25 cup tahini (cashew butter or olive oil can be substituted)
  • 1.5 tsp whole grain mustard
  • 2-3 Tbsp lemon juice (~1 large lemon)
  • 1 tsp apple cider vinegar
  • 2-3 tsp maple syrup
  • 1 pinch salt and pepper
  • 2-4 Tbsp water to thin

Greens

  • 1 large bundle kale, torn into bite-size pieces (large stems removed (~8 cups or 200 g))
  • 2 Tbsp lemon juice (optional)
  • 1 pinch salt and pepper (optional)

Instructions 

  • Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper.
  • Toss chopped root vegetables and leek with oil, salt, pepper, and rosemary. Spread on one sheet and roast for 20-25 minutes, flipping halfway.
  • Mix chickpeas with oil, salt, pepper, rosemary, and garlic. Spread on the other sheet and bake for 20 minutes until golden. Toss bread cubes with oil, salt, and pepper, then bake for 8-10 minutes until crispy.
  • Prepare dressing by whisking tahini, mustard, lemon juice, vinegar, maple syrup, salt, pepper, and water until pourable. Adjust seasonings as needed.
  • Massage kale with lemon juice, salt, and pepper if desired. Toss greens with roasted vegetables, chickpeas, croutons, and half of the dressing. Serve with remaining dressing on the side.

Notes

Store dressing separately to keep salad fresh. Best enjoyed fresh but can be stored for a few days.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Italian
Keyword: Vegetables