Easy Winter Salad Recipe {Panzanella}
Ingredients:
- Lettuce
- Radicchio
- Day old bread
- 1 Sweet Potato or Squash
- 2 handfuls brussel sprouts
- 1 Red Onion
- Sherry Vinegar
Dressing: - Olive Oil
- Mustard
- Maple Syrup
- Champagne Vinegar
Steps:
1) Mandoline or slice very small your red onion and let sit in sherry vinegar
2) Dice your sweet potato or squash and drizzle with olive oil and roast in the oven at 400 for 30 minutes
3) Slice your brussel sprouts and add to the roasted veg about 20 minutes in
4) Once your veggies are almost done, chop up your old bread into thick pieces and toss with olive oil and salt and pepper. Bake at 350 for 10 minutes, tossing once or twice
5) Arrange your platter with greens and radicchio if you have it. Spoon on the roasted veg, spread the pickled onion and lastly add the bread.
6) For the dressing, I added two glugs of olive oil, dash of vinegar, glug of maple syrup and a spoonful of mustard. Whisk together and drizzle on top of your gorgeous salad.
7) Optional: I added chopped hazelnuts and mint to mine as well
Ingredients
- 1 Leek
- 1 shallot
- 1 head of cauliflower (I used a purple one)
- 2 medium beets
- 4 cups water or stock
STEPS FOR BEET SOUP RECIPE
Dice your shallot and white part of the leeks (after removing the outer layer)
- In a large pot, saute in oil for 5 minutes or until translucent
- Chop up your cauliflower and add to the pot
- Slice the skin off your beets or peel if you have a strong peeler
- Cut your beets into 4 or 6 pieces and add to the pot
- Add the 4 cups of water or stock to your pot (make sure the water covers the veggies, if not, add more)
- If using water, add some salt here
- Cover and bring to boil and then lower heat and simmer for about 30 minutes until you can pierce the beets with a fork
- Blend the soup with an immersion blender or transfer to your blender.
- You can top your soup off with a dollop of yogurt and some homemade croutons if you have bread on hand.
The color should be strong and warm your heart as it did mine.
