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Roasted Carrot and Sourdough Panzanella Salad

5 from 1 vote
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Total Time 40 minutes
Servings: 4
Course: Salad
Ingredients Method

Ingredients
  

For the Salad:
  • 2-3 Cups radicchio, cut into 1" pieces or any other bitter leafy green chopped
  • 1 lb sourdough bread, cut or torn into 1" pieces
  • 3/4 cup Olive Oil
  • salt and pepper, to taste
  • 1 1/2 lb. Mixed color carrots, halved lengthwise
  • 1 Tbsp. Coriander Seeds
  • 2 tsp. cumin seeds
  • 2 mandarin or regular oranges, peeled
  • 1 lemon, halved
  • 1/2 cup walnuts, almonds, or pecans
  • 1 avocado, sliced
  • 1/2 cup halved cherry or grape tomatoes
For the Dressing:
  • 1/3 cup white wine vinegar
  • 1 shallot, minced
  • 1 1/2 Tbsp. Dijon mustard
  • 1 Tbsp. honey

Method
 

  1. Preheat the oven to 400 degrees F.
  2. On a large baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.
  3. While the bread toasts, toss the carrots with 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the juice of 1 of the oranges and the lemon over the carrots. Season generously with salt and pepper and toss to mix. Spread on two large rimmed baking sheets and roast for about 25 minutes. Let cool.
  4. In a small bowl, whisk together the vinegar, shallot, mustard, honey, and the remaining 6 tablespoons olive oil. Season the vinaigrette with salt and pepper.
  5. In a large serving bowl gently toss the bread, carrots, nuts, tomatoes, the remaining orange, and avocados with the vinaigrette. Add the radicchio and toss to mix. Serve at room temperature.