Winter Panzanella with Maple Dijon Balsamic Dressing
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Cook Time 40 minutes
Servings
servings
Ingredients
Roasted Vegetables
  • 1 pound roasted brussels sprouts quartered
  • 4 large carrots chopped into 1/4-inch rounds
  • 1 tablespoon olive oil
  • Salt and pepper
Croutons
  • 1 loaf sourdough bread cubed
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
Dressing
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
Salad Base
  • 2 bunches kale de-stemmed and chopped
  • 1 lemon
  • 2 15-ounce cans canellinni beans
  • 1/2 cup dates chopped
  • 1/2 cup Parmesan cheese grated or shaved
Cook Time 40 minutes
Servings
servings
Ingredients
Roasted Vegetables
  • 1 pound roasted brussels sprouts quartered
  • 4 large carrots chopped into 1/4-inch rounds
  • 1 tablespoon olive oil
  • Salt and pepper
Croutons
  • 1 loaf sourdough bread cubed
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
Dressing
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
Salad Base
  • 2 bunches kale de-stemmed and chopped
  • 1 lemon
  • 2 15-ounce cans canellinni beans
  • 1/2 cup dates chopped
  • 1/2 cup Parmesan cheese grated or shaved
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Instructions
  1. Preheat oven to 425 and chop Brussels sprouts and carrots. Toss with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 25 minutes, stirring half way through.
  2. Cut bread into large cubes and toss with olive oil, a sprinkle of salt and Italian seasoning. Place on a lined baking sheet and place into oven for 5 minutes or until golden brown. Be careful not to burn. remove and set aside to cool.
  3. Whisk together ingredients for the dressing and taste. Adjust seasonings to your liking.
  4. Prepare salad base by de-stemming and chopping kale. Place into a large bowl with juice from one lemon and a sprinkle of salt. Massage kale until it reduces in volume and becomes tender. Mix in canellinni beans.
  5. Top kale with roasted veggies, dates, cheese, croutons and dressing. Toss to combine and serve. Enjoy!
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

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