Name: Peach Panzanella Salad with Fennel and Arugula
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Northwest
Ingredients: 3-4 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 ½ cups; ¼ of a red onion, very thinly sliced, about ½ cup; 3 ripe peaches, sliced into ½ inch wedges; 3-4 ounces organic baby arugula; 10-20 basil leaves; ¼ cup -½ cup pumpkin seeds; 1 garlic clove, finely minced; 1 teaspoon whole grain mustard (optional); 1 teaspoon honey or agave (optional); 3 tablespoons vinegar- white balsamic, champagne, sherry, red wine or a light colored infused vinegar; 1/2 cup good olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Description

Peach Panzanella Salad with Fennel and Arugula – a simple, healthy & delicious salad full of summer flavor! Vegan.

Ingredients

Units Scale

3–4 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 cup
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)

1 garlic clove, finely minced
1 teaspoon whole grain mustard (optional)
1 teaspoon honey or agave (optional)
3 tablespoons vinegar- white balsamic, champagne, sherry, red wine or a light colored infused vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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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.

Place the fennel and onion in a large bowl, and toss with a little of the dressing ( enough to coat) letting this marinate for 10-15 minutes. When ready to serve, add the arugula, sliced peaches, basil and pumpkin seeds. Once the croutons have cooled, add them to the bowl last and gently toss the salad with some more of the dressing, adding more as you need, 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