Roasted Greens Panzanella Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 bunch kale, cleaned and roughly chopped
- 1 bunch red chard, cleaned and roughly chopped
- 2 tablespoons olive oil
- 1/2 loaf day-old ciabatta bread, cut into 1-inch cubes (about 8 cups)
- 1 (8-ounce) jar sun-dried tomatoes, drained and chopped
- 3 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the chopped greens on the foil. Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes.
- Place the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss. Add the roasted chard and toss to combine. Serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.
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