A nutritious salad that is perfect for upcoming family holiday festivities—this autumn panzanella salad provides adequate sources of fiber and healthy fats to keep you satisfied. For a protein boost, we recommend adding leftover turkey, ham, or chicken.
1. Mix chopped vegetables (carrots, celery, and red onion), bread, oil, and minced garlic on a large baking sheet until vegetables and bread are fully coated. Add thyme and salt on top.
2. Bake in the oven at 400˚F for 12-15 minutes until vegetables are cooked.
3. In a large bowl, toss cabbage and lettuce; then add roasted vegetables and toasted bread.
4. Once vegetables and bread are tossed into salad, add sliced hard boiled eggs and diced green onion and mix.
5. For the dressing, whisk all dressing ingredients until well-combined.
6. Drizzle dressing over salad and serve!
Nutrition Info per serving:
Calories: 330, Saturated Fat: 4g, Sodium: 337mg, Carbohydrates 31g, Sugars: 10g, Fiber: 4g Protein: 7g
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