Honey Roasted Vegetable Panzanella With Warm Caraway Bacon Dressing
Share this veggie-and-fruit-laden winter salad with friends during this busy season, dressed with warm bacon dressing. Caraway seeds add an unexpected layer of flavor!
Ingredients
- 4 cups pumpernickel bread, torn
- ¼ cup oil
- 1 tablespoon garlic powder
- Salt and pepper
- 1 large sweet potato
- 1 delicata squash, cut in ½ moons
- 2 medium turnips, peeled and cubed
- Olive oil
- Honey
- 1 large red onion, cubed
- 1 blood orange, cut into thin slices
- 6–8 cups torn greens (we used kale)
- 2 cups shredded brussels sprouts
Dressing
- 8 slices thick-cut bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 1 tablespoon caraway seeds
- ½ cup light brown sugar
- 1 tablespoon cornstarch
- ¼ cup spiced apple cider
- ½ cup apple cider vinegar
- Salt and pepper to taste
Toppings
- 2 cups sliced celery
- 2 cups chopped walnuts, toasted
- 1 cup pomegranate arils
- 1 cup sesame sticks
- ½ cup toasted pumpkin seeds
Directions
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Preheat oven to 400 degrees. Combine the bread, ¼ cup oil, garlic powder and salt/pepper, spread on a baking pan and toast for 10 minutes or edges are crisp. Bump the oven up to 425 degrees. Toss potato, squash and turnips with oil and a drizzle of honey. Place on a baking pan and roast until tender, about 40 minutes, stirring in onion and orange slices after the first 15 minutes.
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For dressing, while vegetables are roasting, fry bacon until crispy. Remove to use as topping and drain all but ½ cup of drippings. Add onion and seeds. Cook over medium heat until tender.
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Whisk remaining ingredients into the mixture, scraping bits from the pan. Simmer 1–2 minutes until slightly thickened.
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Remove veggies from oven and fold into greens, sprouts and bread. Stir in dressing. Let stand 20–30 minutes. Scatter with toppings, including bacon. Serve warm.
