This vegan autumn panzanella is the coziest bread salad you'll ever have! With roasted brussels sprouts, homemade croutons, and maple tahini vinaigrette.
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.
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.
Add all ingredients into a bowl and whisk vigorously to combine.
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.