Panzanella – a tangy bread-based salad – gets a tasty makeover with the addition of seasonal roasted squash. If you have stale bread on hand, this is a fantastic way to use it.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Lemon-Garlic Dressing:
Method
Lemon-Garlic Dressing: In bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. Set aside.In bowl, toss together squash, 1 tsp of the oil, cumin, coriander, salt and pepper; transfer to greased rimmed baking sheet. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes. Let
cool slightly.
Meanwhile, toss bread with remaining oil; spread on separate rimmed baking sheet. Add to oven and bake until golden and crusty, about 7 minutes.
In large bowl, gently toss together spinach, yellow pepper, onion, bread, squash and dressing to coat.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 89 mg
- Sugars 4 g
- Protein 3 g
- Calories 146.0
- Total fat 7 g
- Potassium 484 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
%RDI
- Iron 13.0
- Folate 36.0
- Calcium 7.0
- Vitamin A 135.0
- Vitamin C 98.0
