Winter Panzanella Salad

KITCHENAID
17Ingredients
60Minutes
490Calories

Ingredients

US|METRIC
  • 1 sweet potato (medium, halved lengthwise and sliced)
  • 1 parsnip (large, halved lengthwise and sliced)
  • 1 beet (medium, halved and sliced)
  • 4 cups bread (cubed, about 1/2 of a fresh baguette)
  • 4 tablespoons extra-virgin olive oil (divided)
  • 3 garlic cloves (minced)
  • salt
  • pepper
  • 4 cups lacinato kale (chopped, about 1 head of kale)
  • 1/2 teaspoon salt
  • 1/4 cup fresh herbs (chopped, like parsley and basil)
  • 3 tablespoons lemon juice (about 1 lemon)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 tablespoon shallot (finely chopped)
  • 1 pinch salt (and pepper)
  • 1/2 cup Parmesan cheese (shaved, if desired)
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    Directions

    1. Preheat the oven to 425° F.
    2. Arrange the sweet potato, parsnip, and beets on a baking pan, and drizzle them with 2 tablespoons of olive oil. Sprinkle the vegetables with two pinches of salt and pepper. Toss the vegetables in the oil and spice, then spread them in a thin layer on the pan.
    3. Place the vegetables in the oven, and bake for 25-30 minutes, until soft and slightly crispy on the edges.
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    NutritionView More

    490Calories
    Sodium45% DV1070mg
    Fat49% DV32g
    Protein22% DV11g
    Carbs15% DV44g
    Fiber24% DV6g
    Calories490Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol10mg3%
    Sodium1070mg45%
    Potassium700mg20%
    Protein11g22%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A300%
    Vitamin C160%
    Calcium35%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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