I’m a big lover of salads. And I’m an even bigger lover of BIG salads.
Does that make sense?
I guess what I’m trying to say is that I’m done with wimpy, lifeless salads. I want my salads to be satisfying and filling. Something that after I eat it, I don’t automatically think to myself “OK, now what am I going to eat next?”.
One of the best ways I know how to create a salad worthy of a main meal is by adding some toasted bread to the mix. Bread really helps to give any salad some much needed bulk. And it increases the “chew factor” as well, which I personally find to be a key component in achieving a feeling of fullness at the end of a meal.
I’ve made many panzanella salads (aka salads with bread) in my day. But recently, I stumbled upon on a little secret that makes them so much better: rye bread. In the past, I’d always used plain French or Italian bread for my panzanella salads. But now, I’m officially converted. No more plain bread for me! The rye bread (you could also use pumpernickel) provides so much additional flavor to the panzanella salad, that I think once you try it, you’ll be hooked as well!
This Roasted Beet and Orange Panzanella Salad is a great “transition” salad that can be enjoyed now or in the cooler months as well. Beets are currently in season. And the baby kale greens and fresh mint leaves keep things feeling bright and springy. While the hearty rye bread and roasted orange slices (yes, you can eat the peel!) give off a bit more of a wintery vibe. It’s the perfect recipe to have in your arsenal for all seasons and for any occasion!
For the salad:
For the dressing:
Make the dressing:
Assemble the salad:
Not all rye bread recipes are vegan. Make sure you check the nutrition labels before purchasing.
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