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Healthy Panzanella

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Healthy Panzanella

{Mama Mia!

This recipe is a healthier take on the traditional panzanella, which means “bread salad” in Italian! It brings goat cheese, kale, squash, green beans, tomatoes and whole wheat bread together. It is made by the goat cheese!

Published at Thu, 31 Aug 2017 12:05:44 +0000

MY OTHER RECIPES

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Add the kale to wilt it!

  • 1/2 cup olive oil
  • 1/2 cup white balsamic
  • 1/2 tsp Dijon mustard
  • Juice of 1 lemon
  • Salt
  • Pepper

Instructions

  1. Dice green and yellow squash.
  2. Remove ends and discard ends of green beans, then cut in half. 
  3. Tear lettuce into bite sized pieces.
  4. Add veggies into a skillet with 1 tablespoon olive oil and saute until tender.
  5. Cut bread into cubes and toast until crispy.
  6. Toast pine nuts in a dry pan until fragrant and brown.  
  7. Combine dressing ingredients in a jar and blend well.



Start by cutting the squash into half inch rounds, then put flat and cut into quarters.

Toast the bread in a toaster oven and cut into squares. And make the simple dressing .
One thing to note: you may want to keep the bread different as you enjoy the salad and add, if you intend to have leftovers. It will lose its crunch if it stays in the dressing long. The salad’s rest should be fine a day after!

Since I’ve been a bit down on all raw salads, I cooked the green beans and squash to soften them up.



Assemble the veggies in a bowl or dish, toss with dressing, and top with goat cheese bread cubes, pine nuts and basil.

Rather than using plain lettuce, I used a medley of vegetables to make a rainbow of colour, so this is a wonderful salad to serve on your favorite big bowl or dish. This salad is rather hearty, but you can add your protein on top to make it more of a meal.

Dressing

Yield4-6servings

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Salad

Toast your pine nuts in a separate dry pan until they are aromatic and start to brown. Do not look away or they will burn!  

I used whole wheat Cville Crunch bread from Great Harvest for nutrition and fiber, but you can use a healthier whole grain bread or a lighter Italian loaf if you prefer.|Dressing

Add the kale to wilt it!
One thing to note: you may want to keep the bread different as you enjoy the salad and add, if you intend to have leftovers. It will lose its crunch if it stays in the dressing long. The salad’s rest should be fine a day after!

Toast your pine nuts in a separate dry pan until they are aromatic and start to brown. Do not look away or they will burn!  

Toast the bread in a toaster oven and cut into squares. And make the simple dressing .

Salad

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MY OTHER RECIPES

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. player-position
.

Assemble the veggies in a bowl or dish, toss with dressing, and top with goat cheese bread cubes, pine nuts and basil.

I used whole wheat Cville Crunch bread from Great Harvest for nutrition and fiber, but you can use a healthier whole grain bread or a lighter Italian loaf if you prefer.

Published at Thu, 31 Aug 2017 12:05:44 +0000

Yield4-6servings

This recipe is a healthier take on the traditional panzanella, which means “bread salad” in Italian! It brings goat cheese, kale, squash, green beans, tomatoes and whole wheat bread together. It is made by the goat cheese!

Mama Mia!



Rather than using plain lettuce, I used a medley of vegetables to make a rainbow of colour, so this is a wonderful salad to serve on your favorite big bowl or dish. This salad is rather hearty, but you can add your protein on top to make it more of a meal.
Start by cutting the squash into half inch rounds, then put flat and cut into quarters.
Since I’ve been a bit down on all raw salads, I cooked the green beans and squash to soften them up.

Instructions

  1. Dice green and yellow squash.
  2. Remove ends and discard ends of green beans, then cut in half. 
  3. Tear lettuce into bite sized pieces.
  4. Add veggies into a skillet with 1 tablespoon olive oil and saute until tender.
  5. Cut bread into cubes and toast until crispy.
  6. Toast pine nuts in a dry pan until fragrant and brown.  
  7. Combine dressing ingredients in a jar and blend well.

|

Instructions

  1. Dice green and yellow squash.
  2. Remove ends and discard ends of green beans, then cut in half. 
  3. Tear lettuce into bite sized pieces.
  4. Add veggies into a skillet with 1 tablespoon olive oil and saute until tender.
  5. Cut bread into cubes and toast until crispy.
  6. Toast pine nuts in a dry pan until fragrant and brown.  
  7. Combine dressing ingredients in a jar and blend well.

Toast your pine nuts in a separate dry pan until they are aromatic and start to brown. Do not look away or they will burn!  


Published at Thu, 31 Aug 2017 12:05:44 +0000

Add the kale to wilt it!

Assemble the veggies in a bowl or dish, toss with dressing, and top with goat cheese bread cubes, pine nuts and basil.

Salad
Rather than using plain lettuce, I used a medley of vegetables to make a rainbow of colour, so this is a wonderful salad to serve on your favorite big bowl or dish. This salad is rather hearty, but you can add your protein on top to make it more of a meal.

MY OTHER RECIPES

. player-container
. player-position
.

. pw-widget. __pw-padding-true. __pw-layout-horizontal . pw-button, . pw-widget. __pw-padding-true. __pw-layout-horizontal . pw-native
padding-right: 5px ! important;

Start by cutting the squash into half inch rounds, then put flat and cut into quarters.

This recipe is a healthier take on the traditional panzanella, which means “bread salad” in Italian! It brings goat cheese, kale, squash, green beans, tomatoes and whole wheat bread together. It is made by the goat cheese!


I used whole wheat Cville Crunch bread from Great Harvest for nutrition and fiber, but you can use a healthier whole grain bread or a lighter Italian loaf if you prefer.

Since I’ve been a bit down on all raw salads, I cooked the green beans and squash to soften them up.
Mama Mia!
One thing to note: you may want to keep the bread different as you enjoy the salad and add, if you intend to have leftovers. It will lose its crunch if it stays in the dressing long. The salad’s rest should be fine a day after!
Yield4-6servings
Toast the bread in a toaster oven and cut into squares. And make the simple dressing .
Dressing

Source: Natural Foods

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