Roasted Brussels Sprouts Panzanella Salad
Servings 4 servings
Ingredients
For the roasted brussels sprouts:
- 1 pound brussels sprouts (about 20 small), , sliced in half (or quartered if large)
- 2 Tbsp olive oil
- to taste salt and pepper
For the toasted bread:
- 4 slices Silver Hills Sprouted Bakery The Big 16™ bread (or your favourite Silver Hills Bakery sprouted whole grain bread), each torn roughly into 4 or 5 large pieces
- 2 Tbsp olive oil
- 1 tsp garlic powder
- to taste salt and pepper
For the candied pecans:
- 1 ½ cups pecans
- 2 Tbsp non-dairy buttery spread
- 1 Tbsp maple syrup
- 1 Tbsp coconut sugar (or brown sugar)
- 1 tsp ground cinnamon
- ½ tsp chili flakes (optional)
- to taste salt and pepper
For the salad:
- 1 apple (any variety), sliced into bite-sized pieces
- ½ pint cherry tomatoes (about 1 cup), sliced in half
- ½ head frisée lettuce (about 2 cups), torn into bite-sized pieces
- ½ head radicchio (about 1 cup), cut or torn into bite-sized pieces
- 1 cup whole spelt kernels (or wheat berries), soaked overnight (or sprouted)*
For the dressing:
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp grainy mustard
- 1 tsp balsamic reduction (or maple syrup)
Instructions
For the salad and dressing:
- Soak whole spelt overnight or sprout for 2 – 3 days*.
- Tear lettuces and slice apples and tomatoes.
- Add to bowl and set aside.
For the roasted brussels sprouts:
- Preheat oven to 350℉. Halve or quarter brussels sprouts. Toss in oil, salt and pepper, and spread on a baking sheet.
- Roast until crisp or golden brown (about 25 minutes). Remove from oven and set aside.
For the toasted bread:
- Tear bread, then season and toss in olive oil, garlic, and salt and pepper.
- In a large frying pan over medium-low heat, cook until the bread has browned (about 10 minutes), remove from pan, and set aside.
For the candied pecans:
- Give the pan you used for toasting the bread a quick wipe and return it to the stove over medium-low.
- Toast pecans lightly in a dry pan until fragrant (about 3 minutes).
- Add non-dairy butter to the pan and melt. Add sugar and spices, stir to let sugar dissolve, and toss to coat the pecans. Remove pan from heat.
- Cautiously spread the candied pecans on parchment paper or a heat-proof non-stick kitchen mat and allow to cool, being careful not to burn yourself. (Molten sugar sticks and stays hot enough to burn your skin longer than you’d expect. Use a utensil to test whether candied pecans have cooled completely—not your finger!).
To serve:
- Prepare dressing by whisking together all ingredients. Or, add the ingredients to a mason jar, seal, and shake until all ingredients are well combined.
- Combine all ingredients in a large salad bowl and toss to coat with dressing immediately before serving.
- Enjoy!
Tips
- *Learn more about the benefits of sprouting—and get a complete how-to for soaking and sprouting whole grains and seeds at home—in our [_Why Sprouted_ Handbook](https://silverhillsbakery.ca/why-sprouted/).- Don’t have time to candy the pecans? No problem! Store-bought candied pecans—or plain or toasted pecans (or any other nut or seed you like)—work just as well to add crunch to this dish.- Can’t find frisée or radicchio, or prefer less-bitter alternatives your whole family will enjoy? Swap in arugula, baby kale, or spring mix.- Need a make-ahead dish to complement a larger meal? To hold your pre-prepared Panzanella salad while you finish other dishes, layer moist ingredients like apples and tomatoes on the bottom of the serving bowl, followed by cooled roasted brussels sprouts, greens (make sure they’re dry), nuts, and toasted bread. Keep the dressing on the side, then toss it all together tableside when you’re ready to serve.- Got a growing collection of lonely single slices of bread in your freezer that haven’t found a sandwich-worthy partner yet? Panzanella is a perfect way to use them up! Size, shape, and bread variety don’t matter—mix them up!