This vegan autumn panzanella is the coziest bread salad you'll ever have! With roasted brussels sprouts, homemade croutons, and maple tahini vinaigrette.
3SlicesOne Degree Organic's Breadany whole grain variety will do
Drizzle of Extra Virgin Olive Oil
Salt + Pepper to taste
Maple Tahini Dressing
1/3CupTahini
1/4CupWater
2TbsTamari
1 TbsMaple Syrup
2TbsApple Cider Vinegar
Salt + Pepper to taste
The Rest of the Salad
Baby Kale or Mesclun Greens
Pumpkin Seeds
Sprouts or Microgreens
Instructions
Brussels Sprouts
Preheat your oven to 425 degrees F.
Wash, trim, and cut your brussels sprouts in half. In a bowl, mix the brussels sprouts with the seasonings until evenly coated.
On a baking sheet lined with parchment paper, bake brussels sprouts in the oven for 25-30 minutes, stirring halfway.
Homemade Croutons
While brussels are cooking, take 3 slices of One Degree Organic's whole grain bread and cut each slice into 16ths, or 1/2 - 1 inch sized cubes.
In a bowl, toss bread cubes with a drizzle of olive oil, and salt and pepper to taste.
Bring a frying pan to medium heat. Add in the croutons and toast, stirring frequently, until the desired brownness is reached.
Maple Tahini Dressing
Add all ingredients into a bowl and whisk vigorously to combine.
Putting it All Together
Layer your bowls with a bed of baby kale or mixed greens. Add on the brussels sprouts and homemade croutons, then drizzle everything with the maple tahini dressing. Top it off with pumpkin seeds or microgreens, if you'd like.