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Winter Panzanella Breakfast Salad

Winter Panzanella Breakfast Salad
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Prep Time: 10 min Serves: 4
Cooking Time: 20 min Yield: 4 servings
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Panzanella salads are quite popular right now and for good reason. Because what’s better than beautiful vegetables tossed with the right amount of dressing and greens and toasty bread? Recipe and image courtesy of Sherrie Castellano.

Ingredients

Directions

1. Preheat your oven to 450 degrees.

2. Spread your sweet potatoes and onions on a baking sheet. Coat with olive oil and
sprinkle with salt and pepper. Roast for 20 minutes, flipping halfway.

3. While the vegetables are roasting whisk all of your dressing ingredients (olive oil, lemon juice, salt and pepper) together. Pour over kale and massage gently with your hands for 3 - 5 minutes.Lightly toast your
bread and cut into bitesized cubes.

4. Add the roasted veggies with the kale and the bread, toss gently. Divide into 4 portions
and top each portion with an egg.

Course

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