Roasted Vegetable Panzanella

6 servings
1 hr 15 min

Panzanella is an Italian based salad featuring toasted bread, vinaigrette & a variety of vegetables. I wanted to come up with a salad recipe that would transition well into the fall season. The vegetables in this recipe take on such a great flavor when roasted and the balsamic vinaigrette & goat cheese tie everything together perfectly. Pair with fresh fruit for the perfect lunch, or with steak or chicken or a heartier meal. This salad just screams fall without being too heavy like the soups & stews we traditionally lean on this time of year. I hope this Roasted Vegetable Panzanella will be one you use to hold onto the last bit of warm weather before it’s gone!

Roasted Vegetable Panzanella

Recipe details

  • 6  servings
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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Ingredients

Salad

  • 1/2 loaf italian bread 8 oz.
  • 4 tbsp. olive oil divided
  • 6 tbsp butter
  • 2 cloves garlic minced
  • 1 medium butternut squash peeled & diced, about 3 cups
  • 1 16 oz. bag brussels sprouts trimmed & halved, about 3 cups
  • 1 head broccoli cut into florets, about 2 cups
  • 1/2 red onion thinly sliced
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 oz. goat cheese
  • 1/2 cup dried cranberries

Dressing

  • 1/2 cup olive oil
  • 3 tbsp. balsamic vinegar
  • 1/2 tsp. dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

Roasting Vegetables

Preheat oven to 400°.
Place squash, brussels sprouts, broccoli & onion on large baking sheet. Drizzle with 2 Tbsp. olive oil, salt & pepper. Toss well & roast 20-25 minutes until vegetables are tender. Remove from oven and set aside to cool.

Making Croutons

Cut Italian bread into 1 inch cubes.
In cast iron skillet over medium-high heat, place 2 Tbsp. olive oil & butter. Once butter is melted, add garlic. Stir in cubed bread, coating thoroughly in olive oil & butter.
Place skillet in 400° degree oven and cook for 18-20 minutes, stirring once halfway through until bread is nicely toasted.
Remove from oven & set aside to cool to room temperature while making vinaigrette.

Vinaigrette

In mason jar, put all vinaigrette ingredients. Shake until well combined. This could also be done in a small bowl and whisked together.

Assembling the Salad

When cooled to room temperature, add roasted vegetables to large bowl.
Pour vinaigrette over vegetables and toss to coat.
Add croutons and mix well.
Crumble goat cheese and add to salad along with dried cranberries. Gently mix together.
Allow salad to sit for about 15 minutes before serving to combine flavors. You won't want to assemble the salad more than about 45 minutes before serving.

Tips

  • You won’t want to assemble the salad more than about 45 minutes before serving. After that, the veggies and croutons may start to turn more mushy. Serve with fresh fruit for a nice lunch option or pair with a protein like steak or chicken for a more hearty dinner. Pearl mozzarella could be used instead of the goat cheese. I’ve just recently come around to the flavor of goat cheese, so if you aren’t sure about it I encourage you to give it a try. The flavor is perfect in this salad! Feel free to switch up the veggies! Other vegetables like sweet potatoes, carrots or even beets would be excellent choices!

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