This Superfood Panzanella Salad is loaded with greens, a tangy homemade dressing and big, bready croutons that appeals to everyone!

This Superfood Panzanella Salad is loaded with greens, a tangy homemade dressing and big, bready croutons that appeals to everyone! 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.

Ingredients:

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

 

Directions:

1. Chop the romaine
2.  Tear the baby kale
3. Use a mandolin to thinly slice the Brussles sprouts
4. Finely chop the broccoli
5. Add all to a large mixing bowl
6. Slice pears into ½ inch thick  slices
7. Cut bread and toss with ½ cup olive oil, oregano and parsley
8. Bake for 3-5 minutes at 400 degrees, turning halfway to crisps all sides
9. Make the dressing by whisking remaining olive oil with mustard and apple cider vinegar
10. Toss everything together in a large bowl
11. Move salad onto serving platter and garnish with pecorino and pears
    

    Superfood Panzanella Salad

    This Superfood Panzanella Salad is loaded with greens, a tangy homemade dressing and big, bready croutons that appeals to everyone!

    5 from 1 vote

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    Prep Time 15 minutes mins

    Total Time 15 minutes mins

    Course Salad

    Cuisine American

    Servings 8

    Calories 671 kcal

    Ingredients

      

    1x2x3x

    • 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 French bread cut 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

    Instructions

     

    • Chop the romaine.
    • Tear the baby kale.
    • Use a mandolin to thinly slice the Brussels 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.

    Nutrition

    Calories: 671kcalCarbohydrates: 82gProtein: 18gFat: 31gSaturated Fat: 5gCholesterol: 7mgSodium: 743mgPotassium: 475mgFiber: 7gSugar: 10gVitamin A: 2573IUVitamin C: 53mgCalcium: 182mgIron: 6mg

    Keyword Panzanella, Salad

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