Fall Roasted Vegetable Panzanella (Printer-friendly)
Hearty autumn salad with roasted vegetables, toasted bread, and tangy vinaigrette for cozy meals.
# What You’ll Need:
→ Vegetables
01 - 1 medium sweet potato, peeled and cut into 1-inch cubes
02 - 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
03 - 1 red onion, peeled and cut into wedges
04 - 1 red bell pepper, seeded and cut into 1-inch pieces
05 - 2 cups Brussels sprouts, trimmed and halved
→ Bread
06 - 4 cups rustic sourdough or ciabatta bread, cut into 1-inch cubes (about ½ loaf)
→ Dressing
07 - 1/4 cup extra-virgin olive oil
08 - 2 tbsp red wine vinegar
09 - 1 tbsp Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Additions
13 - 1/3 cup crumbled feta cheese (optional)
14 - 1/4 cup fresh parsley, chopped
15 - 2 tbsp toasted pumpkin seeds (pepitas)
# How to Make It:
01 - Preheat oven to 425°F. Line two large baking sheets with parchment paper for easy cleanup.
02 - Arrange sweet potato, butternut squash, red onion, bell pepper, and Brussels sprouts on the prepared baking sheets. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and toss to coat evenly. Roast for 25–30 minutes, stirring halfway through cooking, until vegetables are golden brown and tender when pierced with a fork.
03 - While vegetables roast, spread bread cubes on a separate baking sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt. Bake for 10–12 minutes, turning once halfway, until cubes are crisp and golden throughout. Remove and set aside to cool slightly.
04 - In a small bowl, whisk together remaining 1/4 cup olive oil, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, and salt and pepper to taste. Whisk vigorously until emulsified and smooth.
05 - Transfer roasted vegetables and toasted bread cubes to a large serving bowl. Drizzle with the vinaigrette and toss gently to distribute evenly. Allow salad to rest for 10–15 minutes at room temperature, letting bread absorb flavors and soften slightly.
06 - Top salad with crumbled feta cheese if using, chopped fresh parsley, and toasted pumpkin seeds. Serve slightly warm or at room temperature for optimal flavor and texture.
# Expert Tips:
01 -
- Its comfort food that somehow still feels light and fresh
- The combination of warm roasted vegetables and crisp bread is incredibly satisfying
- It gets even better after sitting for a bit, making it perfect for make-ahead meals
02 -
- Do not skip the resting period, that is when the bread transforms from toasted cubes to flavor-soaked magic
- Cut your vegetables uniformly so they all finish roasting at the same time
03 -
- Use gluten-free bread if needed, the technique stays exactly the same
- Make it vegan by skipping the feta or using a plant-based alternative