Winter Panzanella with Maple Dijon Balsamic Dressing
1 poundroasted brussels sproutsquartered
4largecarrotschopped into 1/4-inch rounds
Salt and pepper
2buncheskalede-stemmed and chopped
215-ounce canscanellinni beans
1/2cupParmesan cheesegrated or shaved
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.
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.
Whisk together ingredients for the dressing and taste. Adjust seasonings to your liking.
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.
Top kale with roasted veggies, dates, cheese, croutons and dressing. Toss to combine and serve. Enjoy!