Fall Roasted Vegetable Panzanella (Printable Format)

Hearty autumn salad with roasted sweet potato, squash, and Brussels sprouts tossed with crispy bread 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 - ¼ 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 - ⅓ cup crumbled feta cheese (optional)
14 - ¼ 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 Suggestions:

01 -
  • The contrast between crispy roasted edges and tender bread that's soaked up all those juices
  • It's essentially an excuse to eat warm bread and vegetables together and call it a salad
  • Makes the most of whatever autumn vegetables look best at the market
02 -
  • The salad needs at least 10 minutes of resting time after dressing, that's when the magic happens
  • Serve it slightly warm or at room temperature, cold bread loses its appeal quickly
  • Don't skip tossing the vegetables halfway through roasting, even browning makes all the difference
03 -
  • Don't overcrowd the baking sheets or the vegetables will steam instead of roast
  • Let the vegetables cool for just 5 minutes before tossing with the bread, so they're warm but not hot enough to melt the feta instantly

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