Toasted gluten-free blueberry bagel chips bring loads of flavor to this fresh Blueberry Panzanella Salad that's great for gluten-free brunches and picnics!
This recipe is sponsored by Canyon Gluten-Free Bakehouse.
May is both Celiac Awareness Month and Food Allergy Awareness Month, making it a great time to talk about managing dietary restrictions while still enjoying your life (and what you eat), and of course - recipes that fit well with Celiac and food allergy diets, like this Blueberry Panzanella Salad.
One of the biggest lessons I've learned when it comes to managing my food allergies and sensitivities is that flavor and variety are key. Sometimes you just need to think outside the box a little! It's just like when someone is trying to eat a little healthier; healthy, nourishing foods can still pack a ton of flavor, variety, and be crave-able. It can look like this Blueberry Panzanella Salad - it doesn't have to be just plain chicken and steamed broccoli. 😉
Canyon Blueberry Bagels in a Blueberry Panzanella Salad
This Blueberry Panzanella Salad is a great (and delicious!) example of putting a flavor-packed, allergy-friendly spin on a classic dish that originally wasn't incredibly gluten-free or Celiac-friendly. If you're unfamiliar with panzanella , it's a type of chopped salad that typically uses day-old bread and tomatoes soaked in an olive oil and vinegar-based dressing, sometimes with other ingredients (like onion and basil) added.
I sliced the Canyon gluten-free blueberry bagels into thin slices and toasted them until they became like small bagel chips. They're crisp on the outside, but still slightly tender inside - perfect!
Then the blueberry bagel chips are tossed in a bowl with some fresh produce and a simple lemon honey basil vinaigrette. The blueberry panzanella salad is then set aside in the fridge for the flavors to absorb in the blueberry bagel chips.
For even more flavor and freshness, I added arugula and fresh herbs and gave the gluten-free panzanella one more quick toss before serving.
This gluten-free Blueberry Panzanella Salad is a super fresh, flavorful salad that I hope you love as much as we did! It's definitely one of those dishes that we were drawing straws to see who got to take the leftovers for lunch the next day. 😉 The bright flavors and seasonal produce make this perfect for spring and summer get-togethers, from Mother's Day brunches to Fourth of July picnics.
Let me know what you think when you try it! Leave a comment and rate the recipe below, and feel free to snap a pic and share it to social media (tagging #nutritiontofit and @nutritiontofit). Eat well and live well!
Blueberry Panzanella Salad
For the Dressing:
- ¼ cup lemon juice approximately from 1 lemon
- 2 Tbsp extra virgin olive oil
- 2 Tbsp honey
- 2 Tbsp fresh basil finely chopped
- ¼ tsp salt
For the Salad:
- 2 Canyon Bakehouse gluten-free blueberry bagels
- 1 cup blueberries
- 1 cup grape tomatoes
- 1 peach sliced thinly
- 4 cups arugula
- ½ cup fresh basil julienned
- Preheat oven to 325 degrees.
- Slice the bagel in half, length-wise (like a hamburger bun), then thinly slice each half into thin half-moon slices (approximately ¼-inch thick).
- Spread the bagel slices in a single layer on a baking sheet and and toast in the oven for 10 minutes, tossing halfway through. Remove these bagel "croutons" from the oven and allow them to cool. (They'll continue to harden and get crunchy as they cool.)
- Combine the dressing ingredients in a mason jar, seal the lid, and shake for 30 seconds or until combined (alternatively, you can whisk ingredients together in a small bowl).
- To a large bowl, add the blueberry bagel croutons, fresh blueberries, grape tomatoes, peach slices, and the dressing. Toss to combine. Cover bowl and refrigerate for at least 30 minutes to allow the flavors to soak together.
- Prior to serving, julienne the fresh basil and add the freshly chopped basil and the arugula to the salad. Toss to combine.
- Serve immediately, or refrigerate further until serving.