Description
A summery peach salad recipe with homemade croutons, arugula, shaved fennel, fresh peaches, red onion & basil tossed in a light vinaigrette. Vegan
Ingredients
Units
- 3 cups rustic bread, cut into 1-inch cubes ( You may not need all for the salad, but nice to have more around)
- 1 tablespoon olive oil
- pinch salt
- 1 medium fennel bulb, very thinly sliced (use a mandolin) about 1-1 1/2 cups
- 1/4 of a red onion, very thinly sliced, about 1/2 up
- 3 ripe peaches, sliced into 1/2 inch wedges
- 3–4 ounces organic baby arugula
- 10–20 basil leaves
- 1/4 cup -1/2 cup pumpkin seeds
Panzanella Dressing: (you may not use all)
Instructions
- Preheat oven to 400. F
- Prep croutons, cutting them into 1-inch cubes. Lightly toss with olive oil and sprinkle lightly with salt. Lower heat to 375 F and bake them on a sheet pan 20-25 minutes ( until crisp and golden) tossing halfway through. Let cool.
- In the meantime…whisk the dressing ingredients together in a bowl. Keep in mind, you may not use all of it depending on how much lettuce and croutons you use.
- Thinly slice the fennel and onion and place them in a large bowl. Toss with a little of the dressing ( just enough to coat) and let this marinate for 10-15 minutes.
- Once the croutons have cooled, and you are ready to serve, add the arugula, sliced peaches, basil, croutons and pumpkin seeds to the bowl and gently toss the salad with more of the dressing, as needed, being careful to not overdress. Taste, and adjust salt and pepper if. needed
- If making ahead and serving for a gathering, keep the croutons on the side and wait to toss with the dressing, right before serving.
Notes
Feel free to turn this into a heartier entree salad by adding grilled chicken ( simple lemon or citrus flavors are nice) – simply grill ( or bake or sear) and slice and serve atop the salad.
Nutrition
- Serving Size:
- Calories: 410
- Sugar: 13.6 g
- Sodium: 480.5 mg
- Fat: 34.3 g
- Saturated Fat: 4.8 g
- Carbohydrates: 25.1 g
- Fiber: 4.6 g
- Protein: 6.1 g
- Cholesterol: 0 mg