Mediterranean Roasted Vegetable Bread Salad

The Ultimate Roasted Veggie Salad: Your Go-To Fall Panzanella is a celebration of autumn’s bounty. This hearty dish features crispy homemade croutons alongside tender, caramelized roasted squash, sweet potatoes, and red onions, all brought together with a choice of zesty lemon-honey or rich balsamic vinaigrette. Perfect for a cozy meal or a vibrant side dish, it’s a fall favorite you’ll make again and again.

Mastering the Roasted Veggie Salad Recipe for Fall

Inspired by the classic Italian Panzanella, this Panzanella Salad adaptation takes a delightful fall turn, incorporating the rich, earthy flavors of seasonal roasted vegetables. It’s not just a salad; it’s a comforting, satisfying meal. The star of the show, beyond the naturally sweet roasted root vegetables, is undoubtedly the homemade croutons. These aren’t just any croutons; they are incredibly crisp, flavorful, and provide the perfect textural contrast to the soft veggies and fresh greens. Coupled with a bright and tangy lemon-honey dressing, this recipe truly embodies the essence of autumn.

What makes this Roasted Veggie Salad truly exceptional is its remarkable adaptability. You can effortlessly tailor it to your personal preferences or what’s fresh and available. Feel free to incorporate other hearty root vegetables like carrots, parsnips, or even colorful beets for an added depth of flavor and nutrition. The dressing is another area for creative exploration; while the lemon-honey vinaigrette offers a refreshing tang, a robust balsamic dressing can provide a sweeter, more complex profile. And if you’re looking to boost the nutrient content or prefer a different texture, consider swapping the baby spinach for massaged kale or peppery arugula. Every modification only enhances this versatile fall salad, making it a truly personalized culinary experience.

Before we dive into the full recipe, let’s explore how to achieve perfectly roasted vegetables and assemble this magnificent salad, ensuring every component contributes to a harmonious blend of flavors and textures.

Key Ingredients for a Flavorful Roasted Veggie Salad

Creating an unforgettable roasted veggie salad begins with selecting the right ingredients. Here’s a detailed look at the core components and fantastic alternatives to make this dish truly your own:

• Sweet Potatoes: These vibrant tubers roast beautifully, developing a natural sweetness and tender texture. Their rich color also adds visual appeal.
  • Swaps: For a similar texture and sweetness, try roasted carrots, parsnips, or even cubed beets for an earthier flavor and stunning color.
• Butternut Squash: A quintessential fall vegetable, butternut squash offers a creamy texture and sweet, nutty flavor when roasted. It caramelizes beautifully, adding depth to the salad.
  • Swaps: Delicata squash is a great alternative, as it requires no peeling. Acorn squash also works wonderfully, offering a slightly different flavor profile.
• Red Onion: Sliced thin and roasted, red onions transform from pungent to wonderfully sweet and slightly crispy, providing a crucial aromatic layer.
  • Swaps: Shallots can be used for a milder, more delicate onion flavor, or even pearl onions for a gourmet touch.
• Homemade Croutons: The heart of any Panzanella, these crunchy, garlicky bread pieces soak up the dressing just enough while retaining their crispiness. Using day-old bread is key for the best texture.
  • Bread Choices: Sourdough, French bread, or ciabatta are excellent choices. Avoid softer breads like brioche or challah, as they tend to become soggy.
• Spinach: Fresh baby spinach provides a tender, mild green base that complements the richness of the roasted vegetables. Its delicate flavor allows the other ingredients to shine.
  • Swaps: Hearty kale adds more texture and nutrients (remember to massage it first to tenderize), while peppery arugula introduces a delightful bite.
• Lemon-Honey Dressing: This bright and zesty vinaigrette, with a hint of sweetness, beautifully cuts through the richness of the roasted vegetables and enlivens the entire salad.
  • Swap: For a deeper, sweeter, and more savory alternative, a homemade balsamic vinaigrette is an excellent choice.

Crafting Your Roasted Veggie Salad: A Step-by-Step Guide

Bringing this incredible Roasted Veggie Salad to life is simpler than you might think. Follow these straightforward steps to create a show-stopping dish:

1. Make the Croutons: Begin by tearing day-old bread into rustic, bite-sized pieces. The irregular shapes create more crispy edges, which are essential for perfect croutons. Toss these bread pieces generously with a mixture of olive oil, melted butter, minced garlic, Italian seasoning, and a pinch of salt and pepper. Spread them evenly on a baking sheet and bake until they are golden brown and wonderfully crunchy. This step is crucial for developing that irresistible texture that defines a great Panzanella.
2. Roast the Vegetables: Next, prepare your root vegetables. Peel and dice the sweet potatoes and butternut squash into uniform, bite-sized pieces to ensure even cooking. Thinly slice the red onion. Arrange these prepared vegetables on a large sheet pan in a single layer, ensuring they have enough space to roast without steaming. Drizzle with olive oil and season generously with salt, pepper, and Italian seasoning. Roast them until they are tender on the inside and beautifully caramelized and slightly crisp on the outside. This caramelization process brings out their natural sweetness and creates complex flavors.
3. Prepare the Vinaigrette: While your vegetables are roasting and croutons are baking, whip up the vibrant dressing. In a glass jar, combine fresh lemon juice, honey, Dijon mustard, olive oil, and minced garlic. Secure the lid and shake vigorously until all the ingredients are thoroughly blended and emulsified. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to achieve your desired balance. This method ensures a well-mixed dressing that’s ready to awaken the flavors of your salad.
4. Assemble and Serve: Once all components are prepared and slightly cooled, it’s time for the grand assembly. In a large serving bowl, combine the fresh baby spinach, the warm roasted vegetables, and your crispy homemade croutons. Drizzle with the prepared vinaigrette, adding it gradually to your preference. Toss gently to ensure every ingredient is lightly coated. This salad is best enjoyed immediately after dressing, either warm or at room temperature, to preserve the delightful crispness of the croutons and the freshness of the greens.

Expert Tips for the Best Roasted Veggie Salad

Elevate your Roasted Veggie Salad from great to extraordinary with these expert tips:

• Maintain the Perfect Crunch-to-Green Ratio: For a balanced and satisfying salad, aim for a 2:1 ratio of vegetables and greens to croutons. This ensures you get a delightful crunch in every bite without the croutons overwhelming the freshness of the greens or the tenderness of the roasted vegetables. Too many croutons can make the salad feel heavy, while too few might leave you wanting more texture.
• Serve it Your Way: Warm or Chilled: This versatile salad shines whether served warm or chilled. Serving it warm brings out the cozy, comforting flavors of the roasted vegetables, making it an ideal dish for cooler evenings or as a hearty side. If you’re preparing it for meal prep lunches or a refreshing light meal, allow the components to cool completely before assembling (dressing separately) and enjoy it chilled.
• Boost Flavor and Texture with Thoughtful Additions: Don’t hesitate to customize your salad with delicious extras. Crumble some tangy goat cheese or salty feta over the top for a creamy, briny counterpoint. Toasted pecans, walnuts, or pumpkin seeds add another layer of crunch and nutty flavor, enhancing the overall sensory experience of the salad. A sprinkle of fresh herbs like parsley or dill can also add a burst of freshness.

Preparation & Storage: Make Roasted Veggie Salad Ahead of Time

While this salad is best assembled and dressed just before serving, you can certainly prepare individual components in advance to save time:

• Croutons: Once baked and cooled, store your homemade croutons in an airtight bag or container at room temperature for up to 1 day. This keeps them wonderfully crisp and ready for assembly. If they lose a bit of their crunch, a quick toast in a dry pan or a few minutes in a low oven can revive them.
• Dressing: The lemon-honey vinaigrette can be made 2–3 days ahead of time. Store it in a sealed jar in the refrigerator. Remember to give it a good shake before using, as the ingredients may separate slightly during storage.
• Veggies: You can chop the sweet potatoes, squash, and red onion 1–2 days in advance. Store the chopped vegetables separately in airtight containers in the refrigerator. For the absolute best crisp edges and flavor, roast them fresh on the day you plan to serve the salad. Roasting them too far in advance can make them less desirable in texture.

★★★★★

5 from 1 vote

Roasted Veggie Salad

By
Chelsea Lords

This Roasted Veggie Salad (also known as a fall panzanella) is bursting with flavor, featuring crunchy homemade Italian croutons, tender roasted squash, sweet potatoes, and red onions—all tossed in an irresistible lemon-honey vinaigrette!

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Servings:
4 servings

Video

Equipment

• 2 Large sheet pan (15″ x 21″)

Ingredients

Salad

• 2 cups peeled and diced sweet potato (1 large sweet potato)
• 2 cups diced butternut squash (peeled, about 1/2 of a squash)
• 2 cups thinly sliced red onion (1 large onion)
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 4 to 6 ounces baby spinach

Croutons

• 1/2 loaf day-old French bread
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, melted
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning

Dressing (Lemon-Honey Vinaigrette)

• 1/4 cup + 1 tablespoon olive oil
• 1-1/2 tablespoons honey
• 1/2 tablespoon Dijon-style mustard
• 1 teaspoon Italian seasoning
• 1 teaspoon minced garlic
• Juice of 1 large lemon (approx. 3 tablespoons)

Instructions

• Preheat your oven to 400°F (200°C). Prepare your vegetables by peeling and dicing sweet potatoes and butternut squash into small, uniform pieces. Remove the outer peel from the red onion and slice it thinly. Place all the prepared vegetables onto a large sheet pan, ensuring they are spread in a single layer for optimal roasting. Drizzle generously with olive oil and season with salt, pepper, and Italian seasoning (we recommend starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting to your taste). Toss everything together to ensure an even coating. Bake for 25–35 minutes, or until the vegetables are tender-crisp and beautifully golden brown. Flip the vegetables halfway through the cooking time for even caramelization. Once done, remove from the oven, allow to cool slightly, and adjust seasonings if necessary. Reduce oven temperature to 350°F (175°C) for the croutons.
• While the vegetables are roasting, prepare your irresistible homemade croutons. Tear day-old French bread into rustic, bite-sized pieces. Transfer the bread pieces to a mixing bowl and add olive oil, melted unsalted butter, minced garlic, Italian seasoning, salt, and pepper (we suggest 1/2 teaspoon salt and 1 teaspoon pepper). Using your hands, gently toss the bread until each piece is thoroughly coated with the flavorful mixture. Spread the seasoned bread onto a parchment paper-lined sheet pan, ensuring they are in a single layer. Bake in the preheated 350°F (175°C) oven for 15–20 minutes, or until the croutons are golden brown and perfectly crispy. Remove from the oven and let them cool slightly.
• To make the lemon-honey vinaigrette, combine all the dressing ingredients in a glass jar: olive oil, honey, Dijon-style mustard, Italian seasoning, and minced garlic, along with approximately 3 tablespoons of fresh lemon juice from one large lemon. Season the dressing to taste with salt and pepper (start with 1/2 teaspoon of each and adjust as desired). Secure the lid on the jar and shake vigorously until all the ingredients are well combined and emulsified. Refrigerate the dressing until you are ready to serve the salad. You may not need to use all the dressing; add it to your preference. Leftover dressing can be stored in the fridge for up to 5 days.
• For the final assembly, place the baby spinach in a large mixing bowl. Add the warm roasted vegetables and the crispy homemade croutons. Drizzle the salad with the prepared vinaigrette, adding just enough to lightly coat all ingredients without making the salad soggy. Toss gently to combine. Serve and enjoy immediately. It’s important not to dress more salad than you plan to eat right away, as this salad does not store well once dressed. For leftovers, it’s best to store all ingredients separately and dress individual portions just before serving to maintain optimal freshness and texture.

Recipe Notes

Balsamic Dressing Alternative:

• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon-style mustard
• 1 clove of garlic, minced
• 1/4 cup olive oil
• Salt and pepper, to taste

For this alternative vinaigrette, simply combine all the ingredients in a glass jar. Season with salt and pepper to taste; we suggest starting with 1/4 teaspoon of each and adjusting according to your preference. Shake the dressing thoroughly right before pouring it over your salad for the best flavor distribution.

Storage Tip: This Roasted Veggie Salad is truly at its best when enjoyed fresh! We recommend assembling and dressing only the portions you plan to eat immediately to preserve the crispness of the croutons and the vibrant texture of the greens. If you have leftover components, store them separately and combine just before serving.

Nutrition

Serving: 1 serving
|
Calories: 896 kcal
|
Carbohydrates: 109 g
|
Protein: 16 g
|
Fat: 47 g
|
Saturated Fat: 11 g
|
Polyunsaturated Fat: 5 g
|
Monounsaturated Fat: 29 g
|
Trans Fat: 0.3 g
|
Cholesterol: 23 mg
|
Sodium: 699 mg
|
Potassium: 1318 mg
|
Fiber: 12 g
|
Sugar: 24 g
|
Vitamin A: 32320 IU
|
Vitamin C: 50 mg
|
Calcium: 243 mg
|
Iron: 7 mg

Nutrition information is automatically calculated, so should only be used as an approximation.