Winter Panzanella Salad with Roasted Vegetables | Recipe Cart

Ingredients

• 2 cups thinly sliced carrots
• 2 cups thinly sliced parsnips
• 1/2 small purple onion, thinly sliced
• 1 teaspoon chopped fresh thyme
• 6 cups cubed bread, gluten free if necessary
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 cups chopped baby kale or spinach
• Olive oil
• Salt
• Black Pepper
• 1/2 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon maple syrup
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 black pepper