Fall-Forward Sweet Potato Panzanella Salad Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 2 sweet potatoes, peeled and chopped
  • 2 cups brussels sprouts, cut into quarters
  • 2 cups cauliflower florets
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1 ½ teaspoon garlic granules, divided
  • ½ teaspoon ground black pepper, divided
  • ½ loaf French bread, cut into cubes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grainy mustard
  • 4 cups spring greens
  • 1 cup pomegranate seeds
Directions
  1. Preheat oven to 400 F.
  2. Toss the sweet potatoes, brussels sprouts, and cauliflower in 1 tablespoon oil, ½ teaspoon salt, ½ teaspoon garlic granules, and ¼ teaspoon pepper. Transfer to a baking sheet and roast in the oven for 30 minutes.
  3. Meanwhile, toss the bread cubes with 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon garlic granules. Lay in a single layer on another baking sheet and bake for 12 minutes until browned.
  4. In a small bowl, add all the remaining olive oil, salt, garlic granules, and pepper. Mix in the vinegar, maple syrup, and grainy mustard.
  5. Add the spring greens to a large bowl. Place the roasted vegetables on top, then drizzle with the dressing and toss. Add the toasted bread and pomegranate seeds, and serve.