Fall Roasted Vegetable Panzanella (Print Version)
Hearty autumn salad with roasted sweet potato, squash, and crispy bread in tangy vinaigrette.
# What You 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 Prepare:
01 - Preheat oven to 425°F. Line two large baking sheets with parchment paper.
02 - Arrange sweet potato, butternut squash, red onion, bell pepper, and Brussels sprouts on baking sheets. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, stirring halfway, until golden and tender.
03 - Spread bread cubes on separate baking sheet. Drizzle with 1 tbsp olive oil and season lightly with salt. Bake for 10-12 minutes, turning once, until crisp and golden. Set aside to cool.
04 - In small bowl, whisk together remaining olive oil, red wine vinegar, Dijon mustard, garlic, honey or maple syrup, salt, and pepper until emulsified.
05 - In large serving bowl, combine roasted vegetables and toasted bread cubes. Drizzle with vinaigrette and toss gently to coat. Let rest for 10-15 minutes to allow bread to absorb flavors.
06 - Top with crumbled feta (if using), chopped parsley, and toasted pumpkin seeds. Serve slightly warm or at room temperature.
# Expert Advice:
01 -
- Its the perfect transition dish when youre tired of summer salads but not ready for heavy winter meals
- The bread soaks up all those roasted vegetable juices and tangy vinaigrette while still keeping a satisfying crunch
02 -
- Dont skip the resting period after tossing the salad with dressing, those ten minutes are when the magic happens as the bread absorbs the vinaigrette
- Cut your vegetables into uniform sizes so everything roasts at the same rate, nothing is worse than tender squash alongside crunchy raw potatoes
03 -
- Spread vegetables in a single layer without overcrowding the pan, overlapping vegetables steam instead of roast
- Let your bread cubes sit out overnight before toasting, the extra drying time ensures they stay crisp in the salad