Roasted Panzanella Primavera with Turkey recipe

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Ingredients

1 (10 ounce) loaf crusty Italian bread
2 medium tomatoes, cored and cut into sixths
½ pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large yellow bell pepper, cut into 2-inch pieces
1 medium red onion, quartered
⅓ cup balsamic vinaigrette salad dressing
1 pound leftover turkey, chopped
½ cup torn fresh basil leaves
¼ cup balsamic vinaigrette salad dressing
2 cloves garlic, minced
1 tablespoon sea salt
½ teaspoon freshly ground black pepper
4 ounces goat cheese, crumbled
¼ cup toasted pine nuts

Nutrition Info

461.2 calories
carbohydrate: 34.6 g
cholesterol: 72.4 mg
fat: 21.2 g
fiber: 3.5 g
protein: 33.7 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1583.7 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C). Slice or tear bread into 2 1/2-inch cubes and spread in a single layer on a baking sheet.

  2. Bake in the preheated oven until just golden, 8 to 10 minutes. Remove from the oven and let cool in a dry place. Raise temperature in oven to 400 degrees F (200 degrees C).

  3. Toss tomatoes, asparagus, bell pepper, and onion with 1/3 cup balsamic vinaigrette in a large bowl. Spread vegetables on a baking sheet.

  4. Roast veggies in the preheated oven until tender, about 35 minutes.

  5. Toss bread, veggies and their juices, leftover turkey, basil, 1/4 cup vinaigrette, garlic, salt, and pepper together on a large serving platter. Top with goat cheese and pine nuts right before serving.

Recipe Yield

6 servings

Recipe Note

A delicious and unique way to use leftover turkey around the holidays...and most of the ingredients are already in your kitchen. Plus you get all your food groups in one simple dish. Substitute any veggies, as you prefer, and it will still be delicious!

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