Fall Panzanella Salad

This Tuscan inspired salad can be enjoyed any time of year, with any assortment of vegetables. We chose brussels sprouts and sweet potatoes to embody the holiday season.

PREP TIME: 45 Minutes
COOK TIME: 30 Minutes
YIELD: 6 Servings


Panzanella Salad:

  • 1 Loaf Whole Grain Bread
  • 2 Sweet Potatoes
  • 3 Cups Brussel Sprouts
  • ¼ Pumpkin Seeds
  • 4 Cups Pomegranate Juice
  • 2 Tbs Olive Oil


Apple Cider Vinaigrette:

  • ½ Cup Olive Oil
  • ¼ Cup Canola Oil
  • ¼ Apple Cider Vinegar
  • 1 Tbs Dijon Mustard
  • Salt and Pepper To Taste


Method of Preparation

  1. In the Wolf Convection Steam Oven, steam the sweet potatoes at 210° for about 15-20 minutes, or until fork tender. Remove skin and dice.
  2. Split the brussels sprouts in half, and sear cut side down in a pan with olive oil on medium heat until deeply golden.
  3. In a separate pan, reduce the pomegranate juice to a syrup consistency.
  4. Dice the loaf of bread and combine with the brussels sprouts and sweet potatoes.
  5. In a blender, combine all of the Apple Cider Vinaigrette ingredients and blend until emulsified. Thoroughly coat the salad with the dressing.
  6. Garnish with pomegranate reduction and pumpkin seeds. Serve and enjoy!

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