Fall Roasted Vegetable Panzanella (Printable)

Hearty salad featuring roasted sweet potato, squash, and Brussels sprouts with crispy bread cubes in a tangy dressing.

# What You'll 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 Steps:

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 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 Pointers:

01 -
  • Its a salad that actually satisfies on chilly evenings when greens just wont do
  • The bread becomes perfectly chewy in spots and crisp in others, like edible comfort
  • You can roast the vegetables ahead of time and assemble whenever youre ready
  • It looks stunning on a Thanksgiving table but feels casual enough for Tuesday dinner
02 -
  • The resting period is non-negotiable, that's when the bread transforms from dry cubes to flavorful little sponges
  • Dont overcrowd the baking sheets or your vegetables will steam instead of roast
  • If your bread is fresh, toast it a bit longer than you think you need to
  • This salad actually tastes better after sitting for a while, making it perfect for potlucks
03 -
  • Cut your vegetables into uniform sizes so they all roast at the same rate
  • Let the roasted vegetables cool slightly before tossing with the bread to prevent it from getting soggy too quickly

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