Winter Panzanella Salad | table&spoon

Ingredients

• roasted veggies
• 2 sweet potatoes, peeled and cut into 1 inch cubes
• 1 1/2 cups Brussel sprouts, halved
• 1 cup cauliflower, just the florets
• 1 large carrot, cut in bite-size pieces, your choice in the way to cut them
• olive oil
• salt and pepper
• 1 cup kale, cleaned and roughly chopped
• 1 head romaine, clean and roughly chopped
• dressing
• 1-2 tablespoons red wine vinegar
• 2-3 tablespoons olive oil
• 1/4 cup parmesan cheese
• 1/3 of a baquette or other type of bread (about two cups)
• 3 tablespoons olive oil (you can sub 1 tablespoon butter for more flavor)
• 1/2 tablespoon garlic powder, or minced clove of garlic
• options
• 1/4 cup pomegranate seeds
• 1/2 cup goats cheese
• 1/4 cup slivered pumpkin seeds, almonds, pecans or whole pine nuts