Who doesn’t love a good superfood salad? But what if that superfood salad was also loaded with big yummy, croutons! Enter Superfood Panzanella Salad!
I love, love, love having friends over for dinner! It’s literally one of my favorite things in life, next to my dog and BMW. Over the years, having friends over for dinner has changed several times and I figure it will continue to shift and change as our lives do. Right now, we love squeezing as many friends as we can around our table in our living room and lining the kitchen counters with plates and bowls of food. I’ve found that while meat and cheeseboards and whatever carb usually steal the show in terms of food, the greens have been more popular!
I always try to be respectful of everyone’s diets when they come to eat at my house. I know most of my friends food preferences and restrictions by heart, but one thing that has changed over the years is that everyone is trying to be a liiiiiiitle bit more healthy. If the veggies and salads are well prepared and plated, they’re often the first things to go! Can you believe that?
I love big heaping platters of salads and this Superfood Panzanella Salad is so perfect for just that! It is loaded with greens, has a tangy homemade dressing, big fluffy bread croutons and even some sweetness from pears and salty cut from the pecorino cheese. It literally hits all the high notes. This Superfood Panzanella Salad is crowd pleaser, even for those who “won’t touch anything green,” y’all know the ones I am talking about!
Watch this video of Superfood Panzanella Salad!
Superfood Panzanella Salad
This is one of my favorite things to serve with meals or as a meal all by itself!
Panzanella is just a fancy word for bread salad. This recipe will make 6-8 large servings.
2 heads of Romaine
2 cups of baby kale
2 cups of very thinly shredded Brussels sprouts
1 cup of finely chopped broccoli
3 pears, sliced
½ cup Pecorino or other salty, semi hard cheese, cut into long thin slices
4 cups stale bread but into large chunks
1 cup olive oil, divided
1 tablespoon dried oregano
1 tablespoon dried parsley
2 tablespoons French Dijon mustard
1 tablespoon apple cider vinegar
- Chop the romaine
- Tear the baby kale
- Use a mandolin to thinly slice the Brussles sprouts
- Finely chop the broccoli
- Add all to a large mixing bowl
- Slice pears into ½ inch thick slices
- Cut bread and toss with ½ cup olive oil, oregano and parsley
- Bake for 3-5 minutes at 400 degrees, turning halfway to crisps all sides
- Make the dressing by whisking remaining olive oil with mustard and apple cider vinegar
- Toss everything together in a large bowl
- Move salad onto serving platter and garnish with pecorino and pears