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.