Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.
Origins of Panzanella
Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread. The earliest written recipes date back to the 14th and 16th centuries. And while these early versions were heavier on the onions, tomatoes became a more central ingredient by the 1900s. Our version is not traditional but is inspired by the concept of revitalizing stale bread with dressing and seasonal vegetables. You can find a more traditional recipe for panzanella here.
Fall-Inspired Panzanella
Though typically more of a summer dish, this recipe is inspired by fall flavors! We roasted root vegetables to bring out their sweetness and infused them with fresh rosemary for an herby aroma. And for greens, we went with kale for its hearty texture and availability during the colder months. To add more texture, carbs, fiber, and protein, we opted for chickpeas and a hearty sourdough bread. A vinaigrette dressing is most common with panzanella. But we opted for a tahini-based dressing for added nutrients and creaminess. Plus, kale + tahini = magic! We hope you love this panzanella! It’s:SatisfyingColorfulSavory-sweetGarlickyCustomizable& Delicious! It’s perfect on its own as a comforting plant-based entrée. Or serve as a side to nearly any main! We think it would pair especially well with other Italian-inspired dishes including the following.
What to Serve with Panzanella
Tomato and Vegetable White Bean Soup Easy Vegan Lasagna 1-Pot Vegan Minestrone (Gluten-Free) 1-Pot Tuscan-Style Beef & Lentil Soup Creamy White Bean Soup with Kale, Rosemary & Lemon (from The First Mess)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
