Move over, croutons! Our Roasted Brussels Sprouts Panzanella Salad shows off another way that sprouted whole grain bread can make a salad sing. Hailing from Italy, Panzanella salad was historically a rustic dish, meant to use up leftover bread. Countryside homes would soak day-old bread in water and mix it with garden vegetables to make a hearty dish out of simple ingredients. Today, Panzanella salads still embrace simplicity, but have been evolved to add different dish compositions and flavours.
You’ll love our take on a classic. This Roasted Brussels Sprouts Panzanella Salad boasts a range of textures from toasted sprouted whole grain bread and candied pecans that add contrast and crunch alongside the delicate chew of sprouted whole spelt. Its earthy flavours are brightened by fresh apple, tomato, and a zippy vinaigrette—all balanced with spicy, bitter greens.
Now technically, brussels sprouts aren’t sprouts—but we won’t hold it against them! Overcooked brussels sprouts are a but a sad, grey relic of meals long past. In this dish, we’ve roasted them to bring out a nutty and savoury crunch in a delicious celebration of Fall!
This recipe calls for The Big 16™, our popular high-fibre sprouted whole grain bread packed with 16 different seeds and grains. Featuring oat flakes, sunflower seeds, and millet, torn and toasty morsels of this wide slice loaf add a nutritious and delicious crunch to this Panzanella salad. As much as we think The Big 16™is a mighty nice choice in this recipe, any Silver Hills Sprouted Bakery bread you choose will be equally tasty. But if you’re using a smaller-sliced variety like Squirrelly, throw in a an additional slice or two for good measure.
Croutons and Panzanella salad aren’t the only ways to use up the odd slices at the end of the bag! Check out our infographic, How to Use the Whole Loaf: 8 Recipes to Inspire Any Meal for more ideas.