RECIPES
Winter Panzanella Breakfast Salad
by Livestrong_Recipes | Feb 6, 2019
Photo Credit: Sherry Castellano
- PREP
- 10 m
- COOK
- 20 m
- TOTAL
- 30 m
Panzanella salads are quite popular right now and for good reason. Because what’s better than beautiful vegetables tossed with the right amount of dressing and greens and toasty bread? Recipe and image courtesy of Sherrie Castellano.
INGREDIENTS
SERVES 4
- 4 medium Premium Sweet Potatoes
- 2 onion
- 1 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp Pepper, Black
- 4 cups Kale, Raw
- 4 slice 7 Grain Sourdough Whole Wheat Bread
- 4 Eggs, Pasture-Raised Organic, Large, Grade-A
- 1/2 tbsp olive oil
- 1 tbsp Lemon Juice
- 1/8 tsp Sea Salt
- 1/8 tsp Black Pepper, Ground
DIRECTIONS
1
Preheat your oven to 450 degrees.
2
Spread your sweet potatoes and onions on a baking sheet. Coat with olive oil and sprinkle with salt and pepper. Roast for 20 minutes, flipping halfway.
3
While the vegetables are roasting whisk all of your dressing ingredients (olive oil, lemon juice, salt and pepper) together. Pour over kale and massage gently with your hands for 3-5 minutes. Lightly toast your bread and cut into bitesized cubes.
4
Add the roasted veggies with the kale and the bread, toss gently. Divide into 4 portions and top each portion with a poached egg.
