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Autumn Panzanella Salad
For everyday or special occasions

Autumn Panzanella Salad

Autumn Panzanella Salad is made with bread, roasted squash, carrots, and kale. It's a fun side dish or light lunch for everyday or special occasions.

Autumn Panzanella Salad
Salads can quickly turn from light and fresh to heavy and saucy in cold autumn and winter. This recipe is different. This salad is full of colorful vegetables with varying preparation styles to give the salad some crunch, texture, and flavor. It’s dairy-free and vegan, so we can serve it to everyone in our family. Serve it as an appetizer, salad, or light lunch/dinner during a busy week. However, if you choose a beautiful festive platter, you can easily serve this salad for Christmas dinner and other special occasions. Feel free to roast the squash and carrots days ahead to make things easier. Store in the fridge and use when you’re putting together your salad.

Autumn "Panzanella" Salad

These are the top reasons why we believe you will like this Autumn Panzanella Salad recipe.

  • the toasted bread soaks the maple salad dressing and becomes incredibly delicious
  • the fresh kale adds freshness and crunch
  • the apple and pear add natural sweetness
  • this salad keeps well for days
  • serve it for holidays like Christmas or New Year's or as a main vegan dish during the busy week
  • it's vegan and dairy-free

Autumn Panzanella Salad

Autumn Panzanella Salad

What to serve with Autumn Panzanella Salad

This delicious Autumn Panzanella Salad is a beautiful vegan main dish or an amazing side dish to so many meats or fish treats:


It's best to prepare this delicious Autumn Panzanella Salad fresh, but feel free to store any leftovers in the fridge.

Place in an airtight container, seal, and place in the refrigerator for up to 3 days. 

Autumn Panzanella Salad

Autumn Panzanella Salad

How to make Autumn Panzanella Salad at home (video)

Check this short video to learn how to make Autumn Panzanella Salad at home.

Next, try these salads for cold days



Lets get cooking!

  • serves
  • preparation:
  • roast:
  • total time:
    hour 10 minutes


  • bake the bread

    Place a rack in the middle of the oven and preheat it to 210°C / 410°F. Line a small baking sheet with parchment paper. Cut the bread into large slices. Place in the oven and bake for 10 minutes.

  • roast the vegetables

    Line a large baking sheet with parchment paper. Peel the squash, remove the seeds, and cut into large (2-inch) pieces. Peel the carrots and cut them into thicker pieces. Add to the prepared baking sheet. Add the halved head of garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 40 - 45 minutes or until the vegetable is soft.

  • dressing

    Combine the olive oil, vinegar, maple syrup, and freshly squeezed mandarin orange juice in a bowl. Season with salt and pepper to taste.

  • panzanella salad

    Add the baked bread to a bowl. Squeeze the baked garlic over the bread and discard the baked exterior. Pour in half of the salad dressing. Add the shredded kale, apple wedges, pear wedges, roasted squash, and roasted carrots. Pour the rest of the salad dressing over the vegetables. Toss to combine. Arrange the pomegranate seeds on top and serve.


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