Description
Brussels Sprouts Panzanella with Cornbread and Turkey is a heartwarming salad that combines crispy Brussels sprouts, tender turkey, and soft cornbread into a delightful medley. Bursting with flavors from sweet cherry tomatoes and tangy balsamic dressing, this dish is perfect for gatherings or cozy weeknight dinners. Enjoy the satisfying crunch and vibrant colors that will make your taste buds dance!
Ingredients
Scale
- 4 cups Brussels sprouts, halved
- 3 cups cornbread cubes (roughly 1-inch)
- 2 cups cooked turkey breast, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. Toss halved Brussels sprouts with olive oil, salt, and pepper; spread on the baking sheet.
- 3. Roast for 20-25 minutes until golden brown and crispy.
- 4. While roasting, season turkey breast with salt and pepper; cook according to package instructions until fully cooked (about 20-30 minutes). Let it rest before slicing.
- 5. In a large bowl, combine roasted Brussels sprouts, cornbread cubes, cherry tomatoes, red onion, and turkey.
- 6. Drizzle with balsamic vinegar and olive oil, tossing gently until well mixed.
- 7. Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg