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
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:
- Braised Short Ribs
- Braised Pork Shoulder with Pepper Tomato Sauce
- Boneless Pork Loin Roast with Sage and Garlic
- Perfect Crispy Roast Chicken
- Roast Duck
- Braised Lamb Shoulder
- Mediterranean Sea Bream with Fennel
Storing
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.
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
- Kale Quinoa Salad with Sweet Potato
- Vitamin Salad with Couscous and Mango
- Salad with Grilled Chicory and Blue Cheese
- Easy Kale Salad
- String Bean Salad with Sesame Seeds
- Roasted Beets with Mint and Sultanas
- Bacon Ceaser Salad with Apples
METHOD
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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.
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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.
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dressing
Combine the olive oil, vinegar, maple syrup, and freshly squeezed mandarin orange juice in a bowl. Season with salt and pepper to taste.
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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.
