Fall Roasted Vegetable Panzanella (Printable)

Hearty autumn salad with roasted vegetables, toasted sourdough, and 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:

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 vegetables are 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 olive oil, red wine vinegar, Dijon mustard, garlic, honey or maple syrup, salt, and pepper to make vinaigrette.
05 - In large serving bowl, combine roasted vegetables and toasted bread cubes. Drizzle with vinaigrette and toss gently to coat. Let salad rest for 10–15 minutes to allow bread to soak up flavors.
06 - Top with crumbled feta (if using), chopped parsley, and toasted pumpkin seeds. Serve slightly warm or at room temperature.

# Expert Tips:

01 -
  • Its that perfect cozy dish that bridges the gap between summer salads and winter comfort food
  • The bread gets this incredible texture, crispy on the outside but perfectly tender where it meets the vinaigrette
  • You can roast everything on one pan (well, two) and let the oven do most of the work
  • It tastes even better the next day, making it ideal for meal prep or leftovers
02 -
  • The resting period is not optional—this is when the bread transforms from croutons into these tender, flavor-soaked sponges that make panzanella so special
  • If your bread is fresh, let it sit out for a few hours or toast it longer to prevent it from turning into mush
  • Dont overcrowd the baking sheets when roasting the vegetables or theyll steam instead of getting those lovely caramelized edges
03 -
  • Roast the vegetables on the upper rack and the bread on the lower rack so you can do both simultaneously without burning anything
  • Make extra vinaigrette and drizzle it over simple green salads throughout the week
  • If serving this outdoors, keep the vinaigrette separate until right before eating to keep everything crisp

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