Roasted Vegetable Panzanella Salad

Preheat EOC to 325° F.

Roast pecans for 5 minutes, stirring occasionally.

Remove pecans and add vegetables to the EOC. Season with salt and pepper, stir.

Cover and cook for 10 minutes, stirring at 5 minutes.

Combine baby kale, croutons, roasted vegetables, apple, pecans, dried cranberries, and pepitas in a large double-walled salad bowl.

In a 1qt saucepan, add cider vinaigrette ingredients. Bring to a boil, then reduce heat to a simmer and cook for about 8-10 minutes until reduced to 1/2 cup.

Pour vinaigrette over the salad and toss until coated.

Season with salt and pepper as needed and serve immediately.

Equipment Needed

Dietary

Allergens