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panzanella salad

Roasted Autumn Panzanella Salad

5 from 1 vote
A delightful twist on the classic Italian favorite that's perfect for the fall season. This vibrant and hearty salad combines perfectly roasted butternut squash, caramelized Brussels sprouts, earthy mushrooms, and crispy garlic and rosemary croutons, creating a medley of rich, contrasting flavors and textures.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Author: Olga | The Vegan Feast
Servings: 4 servings

Ingredients

Vegetables

  • ¼ cup olive oil divided
  • 1 medium squash - Kabocha - Acorn or Butternut are great options cut into ½ inch cubes or slices
  • 1 lb brussels sprouts cut in half
  • 1 medium onion sliced ¼ thick
  • 2 cups Cremini mushrooms sliced
  • 1 tablespoon fresh thyme chopped
  • salt & pepper to taste

Garlic & Rosemary Croutons

  • 1 loaf ciabatta - or any type of crusty bread cut into bite sized chunks
  • 2 cloves garlic minced
  • ½ tablespoon fresh rosemary chopped
  • 1-2 tablespoons vegan butter or olive oil

Maple Mustard Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mustard
  • salt & pepper to taste

Instructions

Vegetables

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, toss the butternut squash cubes, with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet.
  • Toss the halved brussels sprouts with one tablespoon of olive oil, salt & pepper, and spread them out on a second baking sheet.
  • Roast the vegetables for approximately 20-30 minutes, or until they are tender and slightly caramelized.
  • Once the squash and sprouts are out of the oven, transfer them to a large serving bowl and set aside.
  • Next, toss the sliced mushrooms and onions with a tablespoon of the olive oil, salt & pepper, and spread on the baking sheet.
  • Bake for about 10-15 minutes or until they turn golden.
  • Remove from the oven and add to the serving bowl along with the squash and brussels sprouts.

Garlic & Rosemary Croutons

  • While the veggies are roasting, melt 1-2 tablespoons of vegan butter in a large skillet. Add the bite sized chunks of bread to the pan and toast until the bread is light golden brown.
  • Toss the minced garlic and chopped rosemary into the pan and toss to coat the croutons. Cook for 1-2 minutes more, remove from the heat, and add the croutons to the serving bowl.

Maple Mustard Vinaigrette

  • In a small mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, lemon juice, salt,& pepper.
  • Drizzle the vinaigrette over the salad and gently toss everything together until well combined.
  • Sprinkle with the chopped fresh thyme.
  • Let the salad sit for at least 10 minutes to allow the flavors to meld together.
  • Serve the Autumn Panzanella salad as a light meal or a delightful appetizer or side dish for any occasion.
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