Spring Panzanella Salad

I love vegetables, I love greens, and I especially love homemade croutons. This salad is refreshing, light, yet filling. I chose these vegetables based on what is in season at spring time, but really any vegetables would work! Homemade dressing puts the finishing touches on this colorful meal. I recommend dressing right before serving so this salad stays fresh!

IMG_8582

Spring Panzanella Salad

Ingredients:

  • A bag of mixed greens
  • Fennel, leeks, red, onion, asparagus
  • Olive oil
  • Edamame
  • 1/3 cup tahini
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp maple syrup
  • 1 clove of garlic, minced
  • pinch of salt
  • homemade croutons

Directions:

  1. Chop all of the vegetables and drizzle with olive oil, salt and pepper. Add edamame to the mix. Roast at 375 degrees for about 30 minutes.
  2. Croutons. I used a cornbread mix and made into croutons. You can also buy some hearty, crusty bread. Cut into cubes and leave out overnight to dry.
  3. Dressing: Mix tahini, lemon juice, maple syrup, garlic, and salt together until smooth and well combined.
  4. Layer your bowl with mixed greens, roasted veggies, croutons and then dressing. Dive in!

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