Roasted Root Vegetable Panzanella with Maple Tahini Dressing

Name: Roasted Root Vegetable Panzanella with Maple Tahini Dressing
Ingredients: ½ loaf country-style bread, crust removed; 5½ tablespoons olive oil, divided; Kosher salt; Fresh ground black pepper; 2 pounds root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and cut into 1-inch pieces; 1 small red onion, cut into 1-inch pieces; ¼ cup tahini; Juice from ½ lemon; 1 tablespoon apple cider vinegar; 1 tablespoon maple syrup; ¼ teaspoon salt; ⅛ teaspoon fresh ground pepper; 2–4 tablespoons cold water; 1 medium bunch lacinato kale, destemmed and torn into bite-sized pieces

www.ediblebozeman.com

Roasted root veggies and crunchy bread in a maple tahini dressing make this Panzanella perfect for fall. Comfort food at its best!

View full recipe on www.ediblebozeman.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ediblebozeman.com.

Share this recipe:

Cooking tools:

Mason jar
Oven
Baking sheet
Mixing bowl
Chef's knife
Cutting board
Peeler
Measuring spoon

Ingredients

½ loaf country-style bread, crust removed
5½ tablespoons olive oil, divided
Kosher salt
Fresh ground black pepper
2 pounds root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
¼ cup tahini
Juice from ½ lemon
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
¼ teaspoon salt
⅛ teaspoon fresh ground pepper
2–4 tablespoons cold water
1 medium bunch lacinato kale, destemmed and torn into bite-sized pieces