Go Back
80 Acres Farms Spring Panzanella Salad

Spring Panzanella Salad

This spring panzanella salad, which gets extra crunch from peas, sliced radish, and asparagus,  is a refreshing and beautiful addition to any meal.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients

For the Salad

  • 2 4 oz. 80 Acres Farms FRESH SQUEEZE
  • 1 large watermelon radish thinly sliced
  • ½ cup peas
  • 1 bunch asparagus roasted and sliced
  • ½ cup goat cheese crumbled
  • ¼ 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

  • ¼ cup olive oil
  • 2 tbsp. champagne vinegar
  • 2 tbsp. fresh orange juice
  • 2 tsp. honey
  • ½ tsp. Dijon mustard
  • Salt and pepper to taste

Instructions

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