Coconut Mint Raspberry Panzanella Recipe

Name: Coconut Mint Raspberry Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 2-3 cups hearty bread, cubed (gluten-free if necessary); 1 tablespoon coconut oil; 1 medium onion, chopped; 2 cloves garlic; 1 teaspoon coconut oil; 2 cups cooked garbanzo beans; 2 green onions, diced; 4 cups lettuce; 1 cup raspberries; 1/2 cup radish, broccoli, or alfalfa sprouts; salt and black pepper, to taste; Dressing:; 1/2 cup mint leaves, roughly chopped; 3 tablespoons orange juice; 2 tablespoons rice vinegar; 2 tablespoons coconut oil; salt and black pepper, to taste

Servings: persons

Salad:
2-3 cups hearty bread, cubed (gluten-free if necessary)
1 tablespoon coconut oil
1 medium onion, chopped
2 cloves garlic
1 teaspoon coconut oil
2 cups cooked garbanzo beans
2 green onions, diced
4 cups lettuce
1 cup raspberries
1/2 cup radish, broccoli, or alfalfa sprouts
salt and black pepper, to taste
Dressing:
1/2 cup mint leaves, roughly chopped
3 tablespoons orange juice
2 tablespoons rice vinegar
2 tablespoons coconut oil
salt and black pepper, to taste

1
Preheat the oven to 400 degrees F. On on a baking pan, toss the cubed bread with 1 tablespoon of the oil and season with salt and pepper.
2
Once all of the bread is coated, bake for 10-15 minutes or until bread pieces are deep golden brown. Remove from the pan into a large serving bowl.
3
In the same pan used for the bread cubes, toss the onion and whole garlic cloves. Toss them with the remaining teaspoon of oil and some more salt and pepper. Roast for 10-20 minutes or until the onions are golden and getting tender. Remove from the oven, remove the garlic cloves from its skin, and mash.
4
Toss the onions and garlic over the bread cubes. At the same time add in the garbanzo beans.
5
While the onions are roasting/cooling, make the dressing: Combine all of the ingredients in a food processor. Pulse until the mint is broken into a puree and it becomes a creamy mixture. Taste it for seasoning, and adjust if necessary.
6
In the serving bowl with the bread mixture, gently toss in the lettuce, raspberries, and green onions. Spoon the dressing on top, stopping when it has as much as you desire (you might have a bit left over). Toss everything together to combine and season to taste with more salt and pepper.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salad:, 2-3 cups hearty bread, cubed (gluten-free if necessary), 1 tablespoon coconut oil, 1 medium onion, chopped, and more.

Yes, Coconut Mint Raspberry Panzanella falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut Mint Raspberry Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions