Broccoli Panzanella with Walnut Sauce and Basil
Panzanella is a traditional Italian bread salad that originated in Tuscany. It was originally created as a way to use up stale bread and make a refreshing summer dish.
This is vegan and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Broccoli Panzanella with Walnut Sauce and Basil
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the broccoli into florets and toss with 2 tablespoons of olive oil, salt, and pepper. Roast for 15 minutes.
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While the broccoli is roasting, tear the bread into small pieces and place on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Bake in the oven for 10 minutes or until crispy.
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In a blender, combine the walnuts, garlic, basil, red wine vinegar, salt, and pepper. Blend until smooth.
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In a large bowl, combine the roasted broccoli, crispy bread, and walnut sauce. Toss to coat.
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Let the panzanella rest for 10 minutes before serving to allow the flavors to meld together.
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Serve the broccoli panzanella with walnut sauce and basil as a main course or side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.