Panzanella salad in a bowl with roasted seasonal veggies, cubed cheese, and garlic herb croutons


  • 3 C. Spinach

  • ¼ C. Red Wine Vinaigrette (see below)

  • 1 C. Cauliflower florets

  • 1 C. Broccoli Rabe, ends trimmed

  • ½ C. Cubed White Cheddar

  • 1 C. Garlic and Herb Croutons, made with Canyon Bakehouse

  • Mountain White Bread (see below)

  • Salt and pepper, to taste

  • Microgreens, for garnish

    Garlic and Herb Croutons
  • 1 loaf Canyon Bakehouse Mountain White Bread, cubed

  • 3 Tbsp. Olive Oil

  • 2 Garlic Cloves, grated

  • Herbs and Seasonings Blend

  • Flaked Sea Salt

    Red Wine Vinaigrette
  • 3 Tbsp. Olive Oil

  • 2 Tbsp. Red Wine Vinegar

  • 1 tsp. Dijon Mustard

  • Salt and Pepper, to taste


  1. Make the croutons by arranging the cubed bread on a baking sheet lined with parchment or foil. Toss with olive oil and parmesan (if using).
  2. Place the croutons in the oven under a broiler to toast. Rotate the croutons every 1-2 minutes, until all sides are brown. Transfer to a bowl.
  3. Turn off the broiler. Vent the oven briefly before turning the heat to 400 degrees.
  4. Combine the ingredients for the red wine vinaigrette in a small bowl and whisk to emulsify.
  5. Arrange the cauliflower florets and broccoli rabe on the baking sheet. Lightly dress and toss with 2 tbsp. prepared vinaigrette. Roast for 20-30 minutes until tender and just browned.
  6. Toss the greens in the remaining vinaigrette as desired and place in a serving bowl. Top with roasted vegetables, croutons and cubed cheddar.
  7. Season with salt and pepper and garnish with microgreens.


Difficulty: Easy
Prep: 10 min
Cook: 30 min
Servings: 2-4

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