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!


Spring Panzanella Salad


  • 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


  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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