A delicious stuffing/panzanella hybrid this healthy fall salad packed with tangy sautéed mushrooms and crispy kale is the perfect side dish for Thanksgiving. Vegan.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Nico and Louise | 2024-07-04 02:45:02 |  40,557 Views |
Easy Panzanella Recipe
Panzanella is one of my favorite summer salads so I thought why not make it a fall version with some filling ingredients? Instead of juicy tomatoes I sautéed some mushrooms and added tangy dried cranberries. Instead of sweet basil I used woodsy sage. Normally I throw pine nuts in my panzanella but hazelnuts are my favorite nuts this fall so I toasted them.
I tossed it all with grilled bread and a tangy vinaigrette and served it alongside grilled salmon. Jack’s conclusion (as we devoured the entire bowl) was “Well it’s not filling and it’s not panzanella… but it’s somewhere in the middle and it’s really good.”
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