Friends, prepare yourselves for a bowl of autumn goodness like non-other.
This recipe basically combines all my favorite, earthy and sweet ingredients together into the perfect salad filled with hearty veggies, crispy croutons and crunchy nuts.
If you’ve been looking for a new, healthy, delicious dish to bring to your next holiday party, look no further. This vegan, gluten-free, panzanella is a crowd pleaser and will put all other salads to shame.
Let’s make an Autumn Panzanella!
A panzanella is basically a chopped salad, and with lots of crunchy bread—in place of the leafy greens. I was pretty skeptical the first time I tried a panzanella, but quickly fell in love. Eating a bowl of this hearty salad isn’t like eating a bowl of your classic garden salad. It is flavorful, diverse in texture, and incredibly satiating.
When I’m invited to a holiday party where I know there will be lots of traditional, mostly unhealthy food, I make sure to bring a nutrient-dense dish to share and fill my plate with. This panzanella uses hearty autumn veggies that we all love and are familiar with. It is also vegan and gluten-free (using gf bread!) so it is friendly for those friends of family members with dietary preferences.
I hope this Autumn Panzanella becomes a star at your holiday table! It is:
& so flavorful!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 small butternut squash cubed
- 1 large sweet potato cubed
- 1 1/2 cup brussels sprouts cut in half lengthwise
- 3 Tbsp avocado oil or sub melted coconut oil
- 2 tsp dried parsley
- 1 tsp sea salt
- pinch black pepper
- 1 Tbsp pure maple syrup
- 2 Tbsp balsamic vinegar
- 1 tsp dijon mustard
- 2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/2 large yellow onion thinly sliced
- 4-6 dates pitted and finely chopped (I used The Date Lady dates)
- 1/2 cup walnuts chopped (leave out for nut-free)
- Preheat oven to 425 degrees F. Lightly grease two large baking sheets and set aside.
- For the roasted veggies: Spread butternut squash, sweet potato and brussels sprouts out on one baking sheet. Toss with avocado oil, parsley, salt and pepper. Roast for 35-40 minutes, tossing halfway through or until vegetables are golden and slightly crisp on the sides.
- For the baked croutons: On the second baking sheet, toss the bread with avocado oil, thyme, salt and pepper. Add baking sheet to the oven with the roasted veggies. Bake for 10 minutes, or until crispy—tossing halfway through to ensure evenness.
- For the maple-balsamic dressing: While veggies and croutons bake, whisk together all of the dressing ingredients in a small bowl until well combined. Set aside.
- For the salad: In a large bowl, combine roasted veggies, croutons, yellow onion, dates, and walnuts. Toss until ingredients are well combined.
- Serve panzanella at room temperate with maple-balsamic dressing on the side. Drizzle dressing over individual portions after serving—allowing croutons to stay crispy.
- Leftovers will keep refrigerated in airtight container for up to 5 days, though best enjoyed fresh. Store dressing and panzanella in separate containers to ensure freshness.