With roasted sweet potatoes, brussels sprouts and toasted multigrain bread, this fall panzanella salad is full of filling autumn flavors.
1/2 loaf seedy multigrain bread (about 6 ounces), cut into 1/2-inch cubes
3 tablespoons olive oil
1–1/2 teaspoons kosher salt
3/4 teaspoons black pepper
2 large sweet potatoes (about 2 pounds) peeled and diced
1 pound brussels sprouts, trimmed and halved
Seeds of 1 pomegranate
1 handful baby greens
2 tablespoons minced chives
2 tablespoons sherry vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat the oven to 400 degrees F. Toss the bread, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown.
Toss the sweet potatoes and brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread on 2 sheet pans, and roast for 25 minutes until the sprouts are browned at the edges and the sweet potatoes are tender.
Place the toasted bread, sweet potatoes, brussels sprouts and pomegranate seeds in a large bowl. Stir in the baby greens and chives.
For the vinaigrette, whisk together the vinegar, olive oil garlic, salt and pepper. Toss with the salad.