Fall Roasted Vegetable Panzanella (Printable Version)

Hearty salad with roasted autumn vegetables, crispy bread cubes, and tangy vinaigrette ideal for cozy gatherings.

# 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 Make It:

01 - Preheat your oven to 425°F (220°C). 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 tbsp 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 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 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 Suggestions:

01 -
  • The way the bread transforms from crisp to tender while still holding its shape feels like magic
  • Roasting autumn vegetables brings out their natural sweetness in a way raw vegetables never could
  • This salad somehow manages to feel cozy and refreshing all at once
02 -
  • The resting period is absolutely crucial, it gives the bread time to soften slightly while absorbing the vinaigrette
  • Do not skip toasting the bread cubes separately, otherwise they will not hold their texture once dressed
03 -
  • Cut your vegetables uniformly so everything finishes roasting at the same time
  • Do not crowd the baking sheets or the vegetables will steam instead of roast

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