Brussels Sprout Panzanella [vegan]

This delicious Brussels sprout panzanella makes a wonderful winter salad. Tossed in a cider vinegar dressing, it is topped with crunchy homemade rosemary croutons, juicy pomegranate seeds and walnuts. 

Brussels Sprout Panzanella – A Crunchy & Flavourful Twist

This delicious Brussels sprout panzanella makes a wonderful winter salad. Tossed in a cider vinegar dressing, it is topped with crunchy homemade rosemary croutons, juicy pomegranate seeds and walnuts. Perfect for the holiday season as a Christmas side dish, it can also be enjoyed the rest of the year as an accompaniment or light main.

Originally from Tuscany, Panzanella is a traditional summer dish made from tomatoes and bread. The bread is soaked in the tomato juices and olive oil. A simple yet tasty salad, that can easily transport you to the side of a picturesque Tuscan hill.

This wintery version is not as juicy but the contrast between the soft Brussels sprout and crunchy croutons works really well.

Best eaten warm, this Brussels sprout panzanella recipe is also quick and easy to make. Avoid wasting stale bread by transforming them into crunchy homemade croutons.  I like using 2-day old sourdough cut into big chunky pieces and tossed in olive oil and rosemary. So good!

My love of roasted Brussels sprouts knows no bound. This is without a doubt my favourite way to eat them so you will find plenty of recipes on the blog such as my Shaved Brussels Sprouts Salad, Maple-Roasted Brussels Sprouts with Chestnuts, Roasted Brussels Sprouts And Cauliflower Salad, or Asian Roasted Brussels Sprouts with Cashews.

I hope you enjoy this Brussels sprout panzanella recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!

Brussels Sprout Panzanella [vegan]

This delicious Brussels sprout panzanella makes a wonderful winter salad. Tossed in a cider vinegar dressing, it is topped with crunchy homemade rosemary croutons, juicy pomegranate seeds and walnuts.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizers & Starters, Christmas Recipes, Salads

Cuisine English, Italian

Servings 4 servings

Calories 529 kcal

Equipment

2  baking trays

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 500 g Brussels sprouts
• 2 Tbsp olive oil
• 150 g slightly stale bread
• 3 Tbsp olive oil
• 1 Tbsp freshly chopped rosemary leaves

DRESSING:

• 1 tsp Dijon mustard
• 6 Tbsp extra-virgin olive oil
• 2 Tbsp cider vinegar
• 2 tsp maple syrup
• 1 large garlic clove grated
• 1/2 tsp salt

TOPPINGS:

• 2 handfuls of walnuts
• seeds from 1/2 large pomegranate
• 1/2 small red onion
• generous handful of freshly chopped parsley leaves

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Instructions

 

• Preheat oven to 200C/fan 180C/gas 6.
• Cut Brussels sprouts in halves. Toss in 2 Tbsp of olive oil. Spread on a baking tray and roast for 30 mins.
  500 g Brussels sprouts, 2 Tbsp olive oil
• Cut bread into 2cm [0.8 inches] dice. Toss in 3 Tbsp of olive oil and 1 Tbsp of freshly chopped rosemary leaves. Spread on a baking tray. After the Brussels sprouts have been in the oven for 20mins, add the croutons for the last 10mins.
  150 g slightly stale bread, 3 Tbsp olive oil, 1 Tbsp freshly chopped rosemary leaves
• In the meantime, make the dressing in a small bowl by whisking together Dijon mustard, extra-virgin olive oil, cider vinegar, maple syrup, salt and grated garlic clove. Set aside.
  1 tsp Dijon mustard, 6 Tbsp extra-virgin olive oil, 2 Tbsp cider vinegar, 2 tsp maple syrup, 1 large garlic clove, 1/2 tsp salt
• Remove seeds from half of the pomegranate. Finely chopped red onion and parsley.
  seeds from 1/2 large pomegranate, 1/2 small red onion, generous handful of freshly chopped parsley leaves
• When the Brussels sprouts and croutons are ready, mix them together in a serving bowl or platter with the dressing, walnuts, pomegranate seeds, red onion and parsley. Season with salt if needed. Serve warm.
  2 handfuls of walnuts

Nutrition

Serving: 1servingCalories: 529kcalCarbohydrates: 34gProtein: 9gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 0.01gSodium: 520mgPotassium: 587mgFiber: 7gSugar: 8gVitamin A: 961IUVitamin C: 108mgCalcium: 117mgIron: 4mg

Keyword Brussels sprouts, panzanella, salad

Find this recipe online:

Brussels Sprout Panzanella [vegan]

https://theflexitarian.co.uk/recipe-items/brussels-sprout-panzanella-vegan/

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