Panzanella is a classic Italian bread salad usually made with fresh tomatoes and cucumbers, perfect for summer.1 This roasted root vegetable panzanella takes that idea and transforms it into the perfect comforting meal for fall and winter. It features sweet, earthy root vegetables caramelized in the oven, combined with crusty, savory bread, all coated in a bright, zesty vinaigrette.
This recipe is a wonderfully satisfying, hearty twist on tradition. Serving the salad warm creates a unique and delicious contrast: the warm, tender vegetables against the cool, tangy dressing, all absorbed by the crispy croutons. It’s a versatile dish that makes an elegant side for a holiday dinner or a perfect, light main course for a cozy lunch.
Why You’ll Love This Recipe
- Unique Warm & Cool Contrast: The warm, roasted vegetables and croutons meet the cool, zesty vinaigrette for a fantastic eating experience.
- Ultimate Seasonal Flavor: It celebrates the natural sweetness and earthiness of fall and winter root vegetables.2
- Hearty and Satisfying: The substantial croutons and dense vegetables make this a filling meal, not just a light salad.
- Minimal Waste: It’s the perfect way to use up day-old, slightly stale bread, giving it new life as flavorful, crunchy croutons.
- Vegetarian Comfort: A delicious, robust vegetarian dish that is satisfying enough for even meat-eaters.
Ingredients
For the Roasted Vegetables & Croutons
- 1 lb (450 g) root vegetables (a mix of carrots, parsnips, and sweet potato), peeled and diced into 1-inch (2.5 cm) pieces
- 1/2 red onion, chopped into large chunks
- 4 tbsp (60 ml) olive oil, divided
- 1 tsp dried thyme
- 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- 4 cups (200 g) day-old, sturdy bread (sourdough or ciabatta), torn or cubed into 1-inch pieces
For the Vinaigrette
- 1/4 cup (60 ml) extra virgin olive oil
- 3 tbsp (45 ml) red wine vinegar3
- 1 tsp Dijon mustard
- 1 clove garlic, minced4
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnishing
- 1/2 cup (25 g) fresh parsley, chopped5
- 1/4 cup (30 g) crumbled goat cheese or feta (optional)6
Equipment
- Two large baking sheets
- Large salad bowl
- Small mixing bowl
- Whisk
- Knife and cutting board
Step-by-Step Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C).7 On one large baking sheet, toss the diced root vegetables and red onion with 2 tablespoons of olive oil, the dried thyme, 1/4 tsp salt, and 1/8 tsp pepper. Spread them in a single layer.
- Prepare the Croutons: On the second large baking sheet, toss the day-old bread cubes with the remaining 2 tablespoons of olive oil, 1/4 tsp salt, and 1/8 tsp pepper.
- Bake: Place both baking sheets in the oven. Roast the vegetables for 25–35 minutes, flipping halfway through, until they are tender and caramelized. Roast the croutons for 10–15 minutes, tossing once, until they are golden brown and crisp.
- Make the Vinaigrette: While the vegetables finish, whisk together all the vinaigrette ingredients in the bottom of a large salad bowl: olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the Salad: Once the vegetables and croutons are done, immediately transfer them (while still warm) to the bowl with the vinaigrette. Toss everything gently but thoroughly. The warmth of the croutons will help them quickly absorb the dressing’s flavor.
- Finish and Serve: Stir in the freshly chopped parsley. If using, sprinkle the crumbled goat cheese or feta over the top. Serve immediately while the dish is still warm.
Substitutions and Variations
- Root Vegetables: You can easily swap in celery root, parsnips, or even cubed butternut squash. Beets can be used but may turn the whole salad pink.
- Protein: For a non-vegetarian option, add 1/2 cup of torn prosciutto or crispy pancetta to the vegetables during the last 10 minutes of roasting.
- Vegan Option: This recipe is easily made vegan by simply omitting the optional goat cheese or feta.
- Bread: Any sturdy, day-old bread works, including focaccia, baguette, or rye bread. Avoid soft sandwich bread, which will dissolve when dressed.
- Add Greens: If you want a green element, toss in a handful of baby spinach or arugula just before serving, after the warm ingredients have been dressed.
Pro Tips and Common Mistakes to Avoid
- Use Sturdy, Dry Bread: The bread should be day-old and sturdy. Fresh, soft bread will turn soggy when dressed. Tearing the bread into pieces gives the best, most craggy texture for soaking up the dressing.
- Roast Separately: Roasting the vegetables and the bread on separate trays ensures the bread can crisp up completely and the vegetables have enough time to soften and caramelize without steaming the bread.
- Dress While Warm: Panzanella is traditionally dressed while the components are warm. The warmth helps the croutons quickly absorb the vinaigrette, resulting in a flavor explosion.
- Cut Uniformly: Make sure all your root vegetable pieces are cut to a similar 1-inch size. This guarantees they cook evenly and are tender at the same time.
Storage, Make-Ahead, and Reheating
- Make-Ahead: The vinaigrette can be whisked together and stored in a jar in the refrigerator for up to a week.8 The root vegetables can be roasted up to a day in advance.
- Storage (Leftovers): Panzanella is always best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the croutons will soften significantly.
- Freezing: We do not recommend freezing this assembled dish.
- Reheating: To revive the dish, warm the leftover vegetables and croutons in a 350°F (175°C) oven for 5–10 minutes until warm and slightly crisp. Add a fresh drizzle of red wine vinegar before serving.
Serving Suggestions
This hearty salad is a wonderful side for a holiday or Sunday roast, pairing well with roasted pork loin or a simple roasted chicken. For a light, satisfying lunch, serve it alongside a bowl of hot butternut squash soup or lentil soup.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 460 kcal
- Protein: 9 g
- Fat: 28 g
- Carbohydrates: 45 g
Note: These are approximations and can vary based on the specific bread used and the amount of cheese.
FAQs
Q: Why do I need day-old or stale bread?
A: Stale bread is drier and firmer than fresh bread.9 This allows the croutons to soak up the vinaigrette without falling apart, which is essential for the Panzanella texture.
Q: Can I use fresh tomatoes in this version?
A: You can, but it’s best to keep the roasted vegetables warm and add the fresh tomatoes at room temperature. Use the smallest, firmest tomatoes you can find (like cherry or grape tomatoes) to avoid adding too much extra liquid.
Q: How can I keep the croutons crunchy longer?
A: For maximum crunch, keep the croutons completely separate from the dressing and vegetables until the moment you serve the dish. You can also toast them a few minutes longer than directed for extra crispness.
Q: Should I peel the root vegetables?
A: Peeling is optional. As long as you scrub the carrots and parsnips well, you can leave the skin on for extra fiber and a more rustic look. Sweet potatoes, however, are usually best peeled for a softer interior.
Q: Can I use balsamic vinegar in the dressing?
A: Yes, balsamic vinegar works wonderfully! It will add a darker color and a slightly sweeter flavor. You can substitute the red wine vinegar with balsamic in a one-to-one ratio.
Roasted Root Vegetable Panzanella
Equipment
- two large baking sheets
- Large salad bowl
- Small mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 1 lb root vegetables (carrots, parsnips, and sweet potato), peeled and diced into 1-inch pieces
- 1/2 red onion, chopped into large chunks
- 4 tbsp olive oil, divided
- 1 tsp dried thyme
- 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- 4 cups day-old sturdy bread (sourdough or ciabatta), torn or cubed
- 1/4 cup extra virgin olive oil (for vinaigrette)
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt (for vinaigrette)
- 1/4 tsp black pepper (for vinaigrette)
- 1/2 cup fresh parsley, chopped
- 1/4 cup crumbled goat cheese or feta (optional)
Instructions
- Preheat oven to 400°F (200°C). On one baking sheet, toss diced root vegetables and red onion with 2 tablespoons olive oil, dried thyme, 1/4 tsp salt, and 1/8 tsp pepper. Spread evenly.
- On another baking sheet, toss bread cubes with remaining 2 tablespoons olive oil, 1/4 tsp salt, and 1/8 tsp pepper.
- Roast vegetables for 25–35 minutes, flipping halfway, until tender and caramelized. Roast bread for 10–15 minutes until golden and crisp.
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- Add warm roasted vegetables and croutons to the bowl with vinaigrette. Toss gently to coat evenly.
- Stir in chopped parsley and top with goat cheese or feta, if using. Serve warm.
