Roasted grape panzanella salad
Indulge in the flavors of juicy roasted grapes and rustic bread in this delightful panzanella salad. A symphony of sweet, tangy, and savory notes awaits!
Ingredients:
- 2 Cups Red grapes, seedless and removed from stems
- Olive Oil
- Course salt & fresh ground pepper
- 5 Cups Stale bread, 1″ cubed, If you don’t have stale bread, you can just toast it a few minutes longer
- 1 Small head Fennel, cored and thinly sliced
- 2 Cups Arugula
- 2 Tablespoons Red wine vinegar
- 3/4 teaspoons fresh sage, minced
- 1/2 teaspoon Honey
Instructions:
- Preheat the oven to 200 °C.
- Place grapes on a baking sheet with 1 teaspoon of olive oil, 1/4 teaspoon of sea salt, and a pinch of pepper. Mix them well and roast until the grapes are slightly shriveled and softened, but not completely dried out like raisins. This may take approximately 10-20 minutes, depending on the type of grapes, so monitor them closely.
- On another baking sheet, combine the diced bread with a tablespoon of oil, and season lightly with salt and pepper.
- Bake for 5-8 minutes, or until the bread is thoroughly dried and lightly golden.
- While the bread is baking, prepare the dressing: mix together the red wine vinegar, sage, honey, and 1/4 cup of olive oil.
- Season the dressing with salt and pepper, to your taste.
- Once the grapes and bread are done in the oven, toss them in a large bowl with the fennel, arugula, and enough dressing to thoroughly coat.
Summary:
- Calories: 850 kcal
- Fat: 17 g
- Protein: 21 g
- Carbs: 160 g
- Potassium: 1725 mg
- Magnesium: 121 mg