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A Healthier Panzanella Salad

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Ok – so let me preface with – this is not a “true” Panzanella salad in every sense of the word. There is not near the amount of bread that is in a typical Panzanella and I’ve added greens in lieu of all of the bread. Nor did I marinade the croutons in tomato juices, etc. BUT, it eats like a Panzanella. Everything is in big pieces and the juices from the roasted tomatoes create some of the dressing and that seeps into the croutons and mmm… I mean, I can’t get enough!

This is one of those salads I crave at least once a week. It is one of my favorite and easiest meals to make. And yes, I just called a salad a meal and I promise you will feel this way once you’ve had this one!

Mo and I are eaters. Foodies for sure. But we really like to eat food. 🙂 So if you haven’t made any of my other salads and therefore you’re not “in the know” yet – you can trust that my salads are not for the faint of heart. This definitely took some convincing with Mo when I first started cooking for him. This is where the “inside joke” of “We’re having a ‘big salad’ for dinner…” came from. When I was racing triathlon a bunch and had a full load of clients, etc., etc. salads were an almost nightly thing at our house! But if you ask Mo – he loves them. They are filling, full of nutrition and full of flavor and texture! …I’m big on texture! Gotta have some crunch!

So this salad pulls out my Italian heritage. As I said, it is not an exact replica of a true Panzanella salad. But, the anti-inflammatory nutritionist in me cannot help myself, plus, we really like it better this way!

Hope you enjoy this as much as we do!

Primal Panzanella Salad

Serves 2-4

Ingredients for the Salad:

  • 1lb free range chicken breast, cubed
  • 1/3 cup + 2 tbsp balsamic vinegar, divided
  • zest and juice of 1 lemon
  • 1 tsp dried oregano
  • ¾ large container pre-washed baby spinach
  • 8-10 fresh basil leaves, julienned
  • 1 large shallot, very thinly sliced
  • ½ cup goat cheese crumbles
  • 1 large avocado, diced into large pieces
  • 1 ½ cups baby cherry tomatoes
  • 2-3 pieces good sourdough bread, cut into large pieces
  • 2 tbsp extra virgin olive oil, divided
  • Real Salt and black pepper, to taste
  • ½ – 1 tsp red pepper flakes (optional)

Directions for the Salad:

  • Place chicken a large Ziploc baggie with 1/3 cup balsamic vinegar, lemon zest and juice, oregano and ½ tsp salt and ¼ tsp black pepper. Seal bag and gently toss (over the sink – yes, I’ve learned the hard way! J) to combine. Marinade for 30 minutes, up to overnight. Pull out of the fridge 30 minutes prior to cooking.
  • Preheat the oven to 425 degrees F and line two small sheet pans with foil.
  • While oven is heating up, on one sheet pan, place the tomatoes and on the other sheet pan, lay the sourdough out, in an even layer. Drizzle the tomatoes and sourdough with ½ tbsp olive oil each and sprinkle both with salt and black pepper. Set the croutons aside and place the tomatoes into the oven to roast for 7-10 minutes until slightly browned and starting to burst open.
  • Using tongs, pull the chicken out of the bag and place each piece in an even layer, without touching, onto a large nonstick skillet over medium heat; discard the remaining marinade. Let cook for 2-3 minutes per side, until each piece is cooked through.
  • Meanwhile, in a large salad/serving bowl place spinach, basil, goat cheese and avocado.
  • When you’re ready to pull the tomatoes out of the oven, place sourdough on the top rack of the oven to toast for 2-3 minutes and pour the tomatoes, while hot, in with the spinach and then add the chicken.
  • Drizzle remaining olive oil and balsamic over the top and toss gently to combine and coat with the dressing. Sprinkle with salt, black pepper and red pepper flakes (if using) and place croutons on top. Toss again to combine and serve!
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Primal Panzanella Salad
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Course Dinner, Main Dish
Servings
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Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place chicken a large Ziploc baggie with 1/3 cup balsamic vinegar, lemon zest and juice, oregano and ½ tsp salt and ¼ tsp black pepper. Seal bag and gently toss (over the sink – yes, I’ve learned the hard way! J) to combine. Marinade for 30 minutes, up to overnight. Pull out of the fridge 30 minutes prior to cooking.
  2. Preheat the oven to 425 degrees F and line two small sheet pans with foil.
  3. While oven is heating up, on one sheet pan, place the tomatoes and on the other sheet pan, lay the sourdough out, in an even layer. Drizzle the tomatoes and sourdough with ½ tbsp olive oil each and sprinkle both with salt and black pepper. Set the croutons aside and place the tomatoes into the oven to roast for 7-10 minutes until slightly browned and starting to burst open.
  4. Using tongs, pull the chicken out of the bag and place each piece in an even layer, without touching, onto a large nonstick skillet over medium heat; discard the remaining marinade. Let cook for 2-3 minutes per side, until each piece is cooked through.
  5. Meanwhile, in a large salad/serving bowl place spinach, basil, goat cheese and avocado.
  6. When you’re ready to pull the tomatoes out of the oven, place sourdough on the top rack of the oven to toast for 2-3 minutes and pour the tomatoes, while hot, in with the spinach and then add the chicken.
  7. Drizzle remaining olive oil and balsamic over the top and toss gently to combine and coat with the dressing. Sprinkle with salt, black pepper and red pepper flakes (if using) and place croutons on top. Toss again to combine and serve!
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Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing

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It is a running joke in the Brossette house that we always have “A Big Salad” for dinner! …well, not “always” per se – but, it is one of my favorite things to eat, so we do end up with that for dinner quite often. Thankfully though, I make salads really hearty – so one of MY salads for dinner is not what you think of when you think “salad for dinner!” Should we say “salad for dinner” one more time just for fun? LOL!

This particular salad has become a go-to for us! Mo’s favorite thing in the WHOLE ENTIRE WORLD is a burger! But, he doesn’t like to eat them all the time because he doesn’t like the way he feels afterward. So, I came up with this recipe and it is like eating a big, juicy hamburger but a much cleaner version – one that won’t weigh you down or make you want to take a nap afterward. I’ve combined all of the flavors of a burger and put it into, well… A big salad! It’s AWESOME!

When you get a bite of a blistered tomato with a piece of the grass fed beef and a little sliver of caramelized onion and a sourdough crouton – all coated in the honey mustard dressing and melted goat cheese – WHOA! I mean, who needs a burger anymore?

It is a great weeknight dinner, as it can be thrown together in 30 minutes or less! But sometimes I’ll make it on the weekends, and I’ll serve it with my Sweet Potato Fries (recipe coming soon – stay tuned!) – it’s literally like we’re having a hamburger and french fries. So, it’s super easy to make, but feels like a treat to eat it! We have this at least once a week!!

Hope you enjoy! …and if you missed our Facebook Live “How To” video, check out the link below and you can follow along as we make this salad at home!

Here is the link to our Facebook LIVE “How to” Video!

Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing…

Serves 2

Ingredients for the Salad:

  • ¾lb ground bison or grass fed beef
  • 1 ½ tsp ground cumin
  • ½ tsp smoked paprika + more for croutons
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp ground turmeric
  • 1/8 tsp ground cinnamon
  • 1/8 tsp cayenne pepper (optional)
  • sea salt and black pepper, to taste
  • 1 cup cherry tomatoes
  • 1 red onion, thinly sliced
  • 1 tsp coconut sugar
  • 4-5 handfuls fresh baby spinach or ½ large container
  • ½ bunch cilantro, leaves only (optional)
  • 1/3 cup goat cheese crumbles or Kerrygold Grass Fed Cheddar, grated
  • 1 fresh jalapeño, thinly sliced (optional)
  • 1 avocado, diced
  • 2-3 pieces good sourdough bread, cut into cubes or for gluten/grain free: 2-3 Ezekiel sprouted corn tortillas, halved and cut into strips

Ingredients for the Dressing:

  • 2 tbsp cup Primal Kitchen brand avocado oil mayonnaise
  • 1 tsp raw/local honey
  • ½ tsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 ½ tbsp grain mustard
  • 1 ½ tbsp honey mustard
  • 2-3 tbsp Bragg’s apple cider vinegar

Directions:

  • First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  • Then, turn your oven to broil setting – 450-500 degrees F.
  • Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don’t over-caramelize.
  • Now, start the tomatoes – cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  • Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  • Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes – watch closely so they do not burn.
  • While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  • Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing
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For the salad...
Servings
people
Ingredients
For the salad...
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  2. Then, turn your oven to broil setting – 450-500 degrees F.
  3. Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don't over-caramelize.
  4. Now, start the tomatoes - cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  5. Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  6. Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes - watch closely so they do not burn.
  7. While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  8. Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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