Winter panzanella with beetroot, sweet potato and fennel
If you crave a healthy meal salad in warm weather, you’ll soon end up with a summery panzanella with juicy tomatoes. In winter you can continue that line with this wintery panzanella, with winter vegetables and crispy sourdough bread. At least as good.
Ingredients
For 4 persons:
- 2 sweet potatoes, peeled and shaved into thin ribbons
- 2 large cooked beetroot, peeled and diced
- 250 grams Brussels sprouts, halved
- 1 fennel, cut into thin strips
- 100 grams of fresh spinach
For the dressing:
- Dash olive oil
- 1 teaspoon of mustard
- Dash of maple syrup
- Pinch of coarse sea salt
For the bread:
- 200 grams of sourdough bread, in cubes
- 2 small cloves of garlic (or 1 large), crushed
- 1/2 red onion, in thin half rings
- Dash olive oil
- Sea salt
For the finish:
- Handful of nuts and / or kernels, toasted
Panzanella is a delicious Italian salad with tomatoes and bread. Not only is the salad a huge flavor bomb, it is also a great way to use up leftover stale bread. The bread soaks in the juices of the tomatoes, which makes it more tender and gives it a lot of flavor. That is insanely delicious.
And yes, you can also apply that principle to winter vegetables! Just look at this recipe, with which you immediately have a healthy meal salad.
Winter panzanella: a delicious healthy meal salad
Preheat the oven to 200 degrees. Cover a baking tray with parchment paper.
Make the marinade by stirring all ingredients in a small bowl.
Divide the sweet potato, beets, Brussels sprouts and fennel over the baking tray and pour the marinade over it. Mix together and place in the preheated oven for 25 minutes. Briefly poke the vegetables to test if they are cooked. If not, put it in the oven a little longer.
Meanwhile make the croutons. To do this, heat a splash of olive oil together with the pressed garlic and the red onion in a pan. Toss in the cubes of sourdough bread and fry until crispy. Let it cool down.
Remove the vegetables from the oven and fold in the pieces of bread. Let it stand for at least half an hour so that the bread can absorb the moisture from the vegetables well.
Cover each plate with a layer of fresh spinach. Divide the vegetables and the bread among the four plates. Finish the salad with a handful of roasted nuts or seeds and possibly some coarse sea salt.
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