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Spring Panzanella Salad

80 Acres Farms Spring Panzanella Salad
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This spring panzanella salad, which gets extra crunch from peas, sliced radish, and asparagus,  is a refreshing and beautiful addition to any meal.

  • Author: 80 Acres Farms
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes

Ingredients

Units Scale

FOR THE SALAD

(2) 4 oz 80 Acres Farms FRESH SQUEEZE 1 large watermelon radish, thinly sliced 1/2 cup peas 1 bunch asparagus, roasted and sliced 1/2 cup goat cheese, crumbled 1/4 cup fresh mint leaves

FOR THE CROUTONS

2 cups crusty bread, sliced into 1” cubes 2 tbsp. olive oil Salt and pepper, to taste

FOR THE DRESSING

1/4 cup olive oil 2 tbsp. champagne vinegar 2 tbsp. fresh orange juice 2 tsp. honey 1/2 tsp. Dijon mustard Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. On the baking sheet, toss the cubed bread with the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until slightly crisp.
  3. Whisk together the dressing ingredients until combined. Set aside.
  4. In a large shallow serving bowl or platter, add the FRESH SQUEEZE. Add the radish, peas, asparagus, croutons, goat cheese, and mint leaves.
  5. Drizzle dressing over salad and serve immediately. Enjoy!