Panettone Panzanella with Chorizo and Brussels Sprouts

Serves 8
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

270
Calories
7 g
Protein
25 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/8 of the recipe
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 17 g
    • Saturated fat  3 g
  • Cholesterol 15 mg
  • Sodium  320 mg
  • Carbs 25 g
    • fiber  4 g
    • Sugar  9 g
  • Protein 7 g

Ingredients

  • 1 1/2 lb (750 g) Brussels sprouts, halved lengthwise
  • 1/2 cup (125 mL) olive oil, divided
  • 4 cups (1 L) panettone or sourdough bread, cut into 1-in. (2.5-cm) cubes
  • 1 pkg (100 g) Sensations by Compliments Mild Sliced Chorizo
  • 3 tbsp (45 mL) apple cider vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/3 cup (75 mL) minced red onion
  • 1 Granny Smith apple, diced

Method

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In bowl, toss Brussels sprouts with 2 tbsp (30 mL) olive oil. Arrange mixture in single layer on prepared baking sheet. Bake 10 to 12 min. until tender crisp; mixing sprouts on sheet halfway through to loosen leaves for added crispiness.
  2. In bowl, toss panettone cubes with chorizo and  2 tbsp (30 mL) olive oil. Stir into sprout mixture on baking sheet. Bake another 10 to 12 min. until bread is golden brown and toasted.
  3. Meanwhile, whisk together remaining oil, vinegar, mustard, salt, pepper and red onion. Drizzle over baking sheet mixture, add apple and toss to coat. Transfer to serving bowl or individual plates. Serve immediately

Tips: Garnish with shaved Parmesan cheese. Also, use any leftover salad as a stuffing for thick-cut pork chops or chicken breasts.

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