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Roasted Root Vegetable Panzanella

Roasted Root Vegetable Panzanella

The Crispy Chef
This roasted root vegetable panzanella is a cozy twist on the classic Italian bread salad. Sweet, earthy root vegetables are roasted until caramelized, then tossed warm with crisp homemade croutons and a tangy Dijon vinaigrette. The contrast of warm vegetables, crunchy bread, and bright dressing makes it the perfect comforting fall or winter salad.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Salad
Cuisine Italian, Vegetarian
Servings 4 servings
Calories 460 kcal

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.

Notes

For best texture, dress the salad while the vegetables and bread are still warm. To make ahead, roast the vegetables and prepare the vinaigrette up to a day in advance, then combine before serving. For a vegan version, omit the goat cheese or feta. For extra crunch, toast the bread slightly longer or serve immediately after dressing.

Nutrition

Calories: 460kcalCarbohydrates: 45gProtein: 9gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 10mgSodium: 720mgPotassium: 610mgFiber: 5gSugar: 8gVitamin A: 12000IUVitamin C: 25mgCalcium: 90mgIron: 2.3mg
Keyword bread salad, comfort food, fall recipes, Panzanella, roasted root vegetables, warm salad
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