Fall Roasted Vegetable Panzanella (Print View)

Hearty autumn salad with roasted sweet potato, squash, and Brussels sprouts tossed with crispy bread cubes in tangy vinaigrette.

# 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 - 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)

# Method:

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 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 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.

# Insider Tips:

01 -
  • The roasted vegetables get sweet and caramelized while the bread stays satisfyingly crisp
  • It tastes even better after sitting for twenty minutes, making it perfect for dinner parties
  • Everything roasts on one sheet pan and the dressing comes together in minutes
02 -
  • Letting the salad rest for at least 10 minutes before serving is crucial so the bread absorbs some of the vinaigrette without becoming completely soggy
  • Cut your vegetables into uniform sizes so everything finishes roasting at the same time
03 -
  • If you're serving this to a crowd, double the vegetables and keep the bread at the same ratio for more vegetable-heavy portions
  • Don't skip the resting period, it's what transforms this from ordinary bread salad into something memorable

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