A cold-weather twist on the popular Tuscan summer dish
"Don’t sacrifice the opportunity to have a bread salad (aka panzanella) just because it’s winter," says cookbook author Ashton Keefe, who layers fiber-rich pumpernickel croutons with shaved golden beets, roasted potatoes, squash, kale, and quick-pickled carrots made from immunity-boosting apple cider vinegar. "Don't worry if you don't have these ingredients on hand," says Keefe, "You can use any leftover vegetables you may have in your fridge."
1 bunch carrots, shaved
1 cup cider vinegar
1/2 cup brown sugar
2 cloves garlic
2-3 teaspoons dill and/or mustard seed
1/2 loaf pumpernickel bread
Extra virgin olive oil
1/2 pound purple potatoes, cut into bite-size pieces
1/2 squash, peeled and cut into bite-size pieces
1 yellow beet, peeled and shaved thinly on a mandolin
1 bunch kale, washed and julienned
1 avocado, diced
1. Preheat oven to 425° F.
2. Place carrots in a large bowl and sprinkle with about 1 teaspoon salt, massage gently and let sit while you bring apple cider vinegar, 1 cup water, brown sugar, garlic and spices to a simmer. Let sugar dissolve and pour over carrots, place in refrigerator for 10 minutes to bring to room temperature. Drain when ready to use and pat dry.
3. Meanwhile, arrange the pumpernickel on one sheet tray, drizzle generously with olive oil and salt and place in the oven. On a second sheet tray, arrange potatoes and squash and drizzle with olive oil and salt. Rotate each tray for even browning every 10-15 minutes. The croutons should take about 10 minutes, the vegetables 20-25.
4. Remove and toss carrots with beets, roasted vegetables, kale, and avocado. Drizzle with juice of 1 lemon and serve hot or cold.