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+ servings

Autumn Panzanella

If you’ve been looking for a new, dish to bring to your next holiday party, look no further. This vegan, Autumn Panzanella is a crowd pleaser!
Prep Time5 mins
Active Time40 mins
Total Time45 mins
Course: Main, Salad, Side
Cuisine: Gluten Free, Vegan
Yield: 6 small bowls
Author: The Local Sprout


Roasted Veggies:

  • 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

Baked Croutons:

  • 4 slices bread cut into 1-inch cubes (I used simple kneads gluten free sourdough bread)
  • 2 Tbsp avocado oil or sub melted coconut oil
  • 2 tsp dried thyme
  • 1 tsp sea salt
  • pinch black pepper

Maple-Balsamic Dressing:

  • 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.


Nutrition information is a rough estimate of 1/6 of the entire recipe


Serving: 1g | Sodium: 907mg | Sugar: 10.4g | Fiber: 5.3g | Cholesterol: 28.7mg | Calories: 270kcal | Saturated Fat: 2g | Fat: 16.9g | Protein: 5.5g | Carbohydrates: 28.7g