Fall Roasted Vegetable Panzanella (Printable version)
A hearty autumn salad with roasted vegetables, crispy bread cubes, and tangy dressing.
# What You’ll Need:
→ Roasted 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)
→ Vinaigrette
07 - ¼ cup extra-virgin olive oil
08 - 2 tablespoons red wine vinegar
09 - 1 tablespoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnishes
13 - ⅓ cup crumbled feta cheese (optional)
14 - ¼ cup fresh parsley, chopped
15 - 2 tablespoons toasted pumpkin seeds (pepitas)
# How to Make It:
01 - Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
02 - Arrange the sweet potato, butternut squash, red onion, bell pepper, and Brussels sprouts on the baking sheets. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, stirring halfway, until vegetables are golden and tender.
03 - While the vegetables are roasting, 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, until crisp and golden. Set aside to cool.
04 - In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, honey or maple syrup, salt, and pepper to make the vinaigrette.
05 - In a large serving bowl, combine the roasted vegetables and toasted bread cubes. Drizzle with the vinaigrette and toss gently to coat. Let the salad rest for 10–15 minutes to allow the bread to soak up the flavors.
06 - Top with crumbled feta (if using), chopped parsley, and toasted pumpkin seeds. Serve slightly warm or at room temperature.
# Expert tips:
01 -
- The roasted vegetables become candy-sweet while the bread stays satisfyingly crisp, creating perfect texture in every single bite
- It actually tastes better after sitting for twenty minutes, making it ideal for stress-free entertaining
02 -
- Do not skip the resting period after tossing the salad with vinaigrette because those ten minutes are when the bread transforms from just toasted to perfectly seasoned and tender-crisp
- Overcrowding the baking sheets is the fastest way to steam instead of roast your vegetables, so give them room to breathe and develop those golden edges
03 -
- Cut all your vegetables to roughly the same size so they roast evenly and nothing ends up undercooked while something else is burning
- Use a really good rustic bread with a thick crust because it will maintain its texture even after soaking up the vinaigrette