Fall Roasted Vegetable Panzanella (Print View)
Hearty autumn salad with roasted vegetables and crispy bread cubes in tangy vinaigrette
# What You 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
06 - 2 tablespoons olive oil
07 - Salt and freshly ground black pepper to taste
→ Bread
08 - 4 cups rustic sourdough or ciabatta bread, cut into 1-inch cubes (about ½ loaf)
09 - 1 tablespoon olive oil
10 - Light salt seasoning
→ Vinaigrette
11 - ¼ cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 tablespoon Dijon mustard
14 - 1 small garlic clove, finely minced
15 - 1 teaspoon honey or maple syrup
16 - Salt and freshly ground black pepper to taste
→ Garnishes
17 - ⅓ cup crumbled feta cheese (optional)
18 - ¼ cup fresh parsley, chopped
19 - 2 tablespoons toasted pumpkin seeds
# How to Make It:
01 - Preheat your oven to 425°F. Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
02 - Arrange the 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, then toss to coat evenly. Roast for 25–30 minutes, stirring halfway through cooking, until vegetables are golden-edged 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. Set aside to cool slightly.
04 - In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until fully emulsified and smooth.
05 - In a large serving bowl, combine the roasted vegetables and toasted bread cubes. Drizzle with the prepared vinaigrette and toss gently to coat all components evenly without crushing the vegetables.
06 - Allow the salad to rest for 10–15 minutes at room temperature so the bread absorbs the vinaigrette and flavors meld. 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 sweet and caramelized while the bread cubes transform into golden croutons that soak up all the tangy vinaigrette
- Its a make-ahead dream that actually tastes better after sitting for fifteen minutes, giving you time to enjoy your guests
02 -
- The resting period is not optional, its when the bread soaks up the vinaigrette and transforms from croutons into these tender, flavorful bites
- Overcrowding the baking sheets will steam the vegetables instead of roasting them, so use two sheets if needed
03 -
- Cut your vegetables into similar sizes so they roast at the same rate, nothing worse than some pieces burnt while others are still raw
- Double the vinaigrette and save half separately, then add more right before serving if the salad has absorbed too much