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Pita panzanella with pomegranate vinaigrette and soft-cooked eggs

Pita panzanella with pomegranate vinaigrette and soft-cooked eggs

Vegetarian

2 Servings, 570 Calories/Serving

20 – 30 Minutes

Our Eastern Mediterranean spin on the classic Tuscan bread salad includes beets, sumac, and an easy vinaigrette made with sweet-tart pomegranate molasses.

Ingredients

  • 2 pasture-raised organic eggs
  • 1 whole wheat pita bread
  • 2 tablespoons almonds
  • 1 teaspoon sumac
  • 1 red onion
  • ½ pound peeled roasted beets
  • Pomegranate vinaigrette base (balsamic vinegar - pomegranate molasses)
  • 5 ounces baby spinach
  • ¼ cup crumbled goat cheese

Chef's Tip

If you’re looking for an easier way to peel the eggs, using a serrated knife, cut the cooked eggs in half lengthwise (shell and all!) and scoop out each half with a spoon.

Nutrition per serving

Instructions

1

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the water heats and the eggs cook, prepare the pita bread and almonds.

2

Prep and toast the pita bread and almonds

  • Tear the pita bread into 1-inch pieces.
  • Coarsely chop the almonds.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the pita bread and almonds and cook, stirring occasionally, until the pita is crisp, 5 to 7 minutes. Transfer to a medium bowl. Sprinkle with the sumac, season to taste with salt and pepper, and toss to combine.
While the pita bread and almonds cook, prepare the salad.

3

Make the pomegranate vinaigrette and the salad

  • Peel and thinly slice enough red onion to measure 1 cup.
  • Cut a small corner from the beet packaging and drain off excess liquid; cut the beets into ½-inch wedges.
  • Cut the eggs in half lengthwise.
In a large bowl, stir together the pomegranate vinaigrette base and 1 tablespoon oil. Add the spinach, onion, and beets and toss to combine. Season to taste with salt and pepper.

4

Serve

Transfer the salad to individual bowls. Top with the pita bread, almonds, goat cheese, and an egg and serve.

Protein: 18g (36% DV), Fiber: 9g (36% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 175mg (58% DV), Sodium: 610mg (25% DV), Carbohydrates: 46g (15% DV), Total Sugars: 19g, Added Sugars (Pomegranate molasses): 3g (6% DV).
Contains: Milk, Eggs, Tree Nuts, Wheat, Soybeans