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Fruit Panzanella Salad

cook time
15 Minutes
Fruit Panzanella Salad
Boule bread

Ingredients

  • 2 California Goldminer® Sourdough Boule bread
  • 2 cups baby spinach
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup strawberries, sliced
  • 1 avocado, sliced
  • ¼ cup vinaigrette

Directions

  1. Cut the top off the boules and hollow out. Tear filling into bite-size pieces and arrange on a baking sheet. Turn into croutons by broiling in oven until lightly toasted. Set aside.
  2. In a large serving bowl, combine the spinach, berries and a few of the croutons. Top with sliced avocado and more croutons. Drizzle with your favorite vinaigrette and enjoy.

 

Note: You can also serve the salad in the hollowed-out boules!

Serving: 4
Course: lunch,

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