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Herb Roasted Vegetable Panzanella Fall Salad

Lindsay Cotter
  • 35 minutes
  • Serves 4

INGREDIENTS

1

Beet, thin

1 1/2 cups

Brussels sprouts

1

Carrot, large yellow

1

Garlic clove, large

3 cups

Leafy greens

1

Lemon, slices

1

Oregano, Fresh

1/2 cup

Pomegranate seeds

1 cup

Radish

1

Rosemary

2

sprigs Rosemary

3 tbsp

Shallot

1 tbsp

Lemon juice

1 tbsp

Maple syrup

1 pinch

Black pepper

1/4 cup

Olive oil or avocado oil

1 pinch

Pepper

1 pinch

Sea salt

1/4 tsp

Sea salt

1/4 cup

Olive oil

1/3 cup

Hazelnuts, whole

8

slices 3 cups cubed gluten free bread or, gluten free

2 cups

Peeled sweet potatoes - spiralized or ribbon cut