Winter Panzanella Salad With Roasted Vegetables Recipe

Ingredients For Winter Panzanella Salad With Roasted Vegetables Recipe

• 2 cup Thinly sliced carrots
• 2 cup Thinly sliced parsnips
• 0.5 Small purple onion, thinly sliced
• 1 teaspoon Chopped Fresh Thyme
• 6 cup Cubed bread, gluten free if necessary
• 1 can Cannellini beans drained and rinsed
• 2 cup Chopped baby kale or spinach
• Olive oil
• Salt
• Black pepper
• 0.5 cup Olive oil
• 3 tablespoon Apple cider vinegar
• 1 Clove Garlic, Minced
• 0.5 teaspoon Dijon mustard
• 0.5 teaspoon Maple syrup
• 0.5 teaspoon Chopped Fresh Thyme
• 0.5 teaspoon Salt