Spinach Salad Panzanella Style
Put a twist on panzanella with this spinach salad with bread recipe. Make this simple spinach salad as a filling, make-ahead, and flavorful meal.
Ingredients
- 6 oz. bread, torn into bite sized pieces (about 4 cups)
- 2 Tbsp. olive oil
- 3/4 tsp. kosher salt
- 1 bag or bunch of spinach, thinly sliced (4-5 oz.)
- 1 cup parsley, leaves and tender stems
- 1/2 cup kalamata or any green olives, pitted and roughly chopped
- 1/2 bulb kohlrabi, peeled, and thinly sliced (about 4 oz.)
- 2 oz. Parmesan, shaved
- 1/2 cup Basic Apple Cider Vinaigrette
Instructions
- Preheat oven to 400 degrees.
- Toss bread pieces with olive oil and salt on a baking sheet. Roast 8-10 minutes until crispy on the outside, but still chewy in the center. Let cool for a few minutes.
- While bread is roasting and cooling, make the salad and the dressing if you do not already have it prepped. To make dressing, add olive oil, vinegar, and Dijon to a resealable jar. Cover jar and shake for about 20 seconds to emulsify the dressing. Season with salt.
- Add dressing to a large bowl. Add spinach, parsley, olives, kohlrabi, parmesan, and bread to the bowl and toss to coat. Serve immediately or the next day.
Nutrition
Calories: 406kcalFat: 30.3g
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