FALL BRUSSELS SPROUTS PANZANELLA
RECIPE TYPE
Vegetarian
SERVES
4 [Makes 4 x 1L jars]
Prep: 5 min
Cook: 6 min
Ingredients
8 to 10 large Brussels sprouts (about 375g)
1 cup Longo’s Balsamic Dressing, divided
4 cups cubed day-old Longo’s Calabrese or Longo’s Sourdough Bread
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
2 large local pears, quartered, cored and chopped
1/2 cup Longo’s Dried Cranberries
1/2 cup shaved or grated Longo’s Curato Parmigiano Reggiano DOP Cheese
4 cups Longo’s Organic Baby Spinach, Longo’s Organic Baby Arugula or a blend of both
Directions
Trim ends from Brussels sprouts and separate into leaves, quartering the centres once the leaves get small. Toss Brussels sprouts with 3 tbsp of the dressing; place on parchment-lined baking sheet.
Toss bread cubes with oil and place on second baking sheet. Place both baking sheets in preheated 350°F oven, rotating sheets halfway through, for 10 to 12 minutes or until Brussels sprouts are tender and bread is lightly toasted but not browned. Cool completely.
Divide remaining vinaigrette between four 1L jars (about 3 1/2 tbsp each). Top with pears, dried cranberries, cheese, Brussels sprouts, bread cubes and baby greens. Cap jars with lids and reserve in the refrigerator for up to 3 days.
To serve: Transfer the contents of the jar to a deep serving bowl and toss to coat the bread, vegetables and fruit with dressing.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 13g | Fibre 9g |
Fat 31g | Sugar 25g |
Carbs 63g | Sodium 840mg |
