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Fall Panzanella

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Fall Panzanella

with squash, beets, chickpeas, goat cheese and basil vinaigrette

Informations supplémentaires
35 min. | 506 kcal | easy | Family, Favorite, Vegetarian | Printable version
1. Setup Preheat the oven to 425°F. Peel and cut the beet into small cubes. Drain and rinse the chickpeas. Chop the basil. Cut the bread into cubes.
2. Cook the vegetables Mix the chickpeas with the beets, squash, spices, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 18-21 minutes.
3. Make the vinaigrette Whisk the Dijon mustard with the maple syrup, basil, 1/3 2P | 1/2 3P cup of oil and 1 2P | 2 3P tbsp of red wine vinegar. Add salt and pepper to taste.
4. Cook the bread Heat a drizzle of oil in a pan over medium-high heat. Cook the bread for 3-4 minutes, stirring until browned. Add the pumpkin seeds and cook for 1 minute. Turn off the heat.
5. Plate your dish Toss the vegetables with the bread, pumpkin seeds and dressing. Garnish with the goat cheese. It's also possible to serve the whole as a salad bar. Bon appétit!
1unitCiabatta Bread
200gButternut Squash
2unitRed Beets
1unitBasil
1unitGoat Cheese
15gPumpkin Seeds
1unitMaple Syrup
15mlDijon Mustard
15mlSpice Mix(dried thym,onion powder)
1unitChickpeas
What you need sheet pan, pan, bowl, whisk, strainer
506 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 60g
20%
fat 19g
29%
cholesterol 23mg
8%
fiber 12g
48%
protein 27g
saturated 9g
45%
sodium 852mg
36%
sugar 16g
trans 0g