Fall Roasted Vegetable Panzanella Salad is made with butternut squash, brussels sprouts, apples, dried cranberries, pepitas and baby kale then tossed together in a cider vinaigrette. It’s the perfect fall salad or colorful side dish for your Thanksgiving table!
Does anyone else find it almost impossible to leave a sheet pan full of roasted vegetables alone. Not only can I not leave them alone, I usually can’t be bothered to wait for them to cool off. Nope, just stick the flaming hot bite in my mouth and deal with the burnt tongue later. This is my method for eating pizza too.
Fall and winter are my favorite seasons for roasting vegetables, mostly because I can finally stand to turn the oven on again. But also because the produce available during the fall and winter months seems to hold up better for roasting.
The idea for this Fall Roasted Vegetable Panzanella Salad came to me because I realized that for one, I only had one panzanella salad on the blog and two didn’t have any warm salad recipes. Salad isn’t something you often think should be warm, but in the cooler months it’s much more appealing to me than an ice cold one straight from the refrigerator.
I chose to use butternut squash and brussels sprouts for my roasted vegetables, but if there are others that you prefer feel free to make substitutions. Along with the roasted vegetables you’ll also be toasting chunks of whole wheat crusty bread in the oven too. Essentially you’re making croutons.
The other ingredients you’ll find in this Fall Roasted Vegetable Panzanella Salad are an apple, baby kale, dried cranberries, toasted pecans and pepitas. Together they create a wonderful assortment of textures and sweet and savory flavors.
The vinaigrette for this salad is one that I used when I made this Roasted Butternut Squash Salad and I challenge you to find one that tastes more like fall! It is absolutely delicious and perfect for this panzanella salad.
This is a vinaigrette that you’ll cook on the stove because you want the shallots to soften and the apple cider to reduce. You’ll have just the right amount of time to make it while the vegetables are roasting and the bread toasts in the oven. No need to cool the vinaigrette before adding it to the salad since this salad is best warm or room temperature.
The salad is great to serve anytime this fall, but I’m especially looking forward to adding it to my Thanksgiving table for a pop of color amongst all the white and brown. Enjoy!
More Fall Salads
Panzanella Salad Cider Vinaigrette This salad is best made and eaten in the same day.
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 392 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 284mg Carbohydrates: 68g Fiber: 13g Sugar: 22g Protein: 11g
This salad is best made and eaten in the same day.