Roasted Vegetable Panzanella Salad Recipe


Sam Mlambo
/ Categories: Food & Recipes

Roasted Vegetable Panzanella Salad Recipe

Packed with fall vegetables, the Roasted Vegetable Panzanella Salad is a perfect seasonal recipe and will be a hit with all the family.


Panzanella salad

  • 2.5 cups croutons
  • 3 cups peeled and cubed butternut or acorn squash
  • 3 cups halved brussels sprouts
  • Kosher salt and fresh ground black pepper to taste
  • 1 honeycrisp or similar apple, cone #2
  • 3 cups baby kale
  • 1/4 cup roasted pecans, chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons pepitas

Cider vinaigrette

  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Kosher salt and pepper to taste


  1. Preheat EOC to 325° f
  2. Roast pecans for 5 min stir occasionally. Remove pecans and add vegetables to the EOC.
  3. Season with salt and pepper, stir cover and cook for 10 min. Stir at 5 min. (veggies should be fork tender/golden brown)
  4. In the large double walled salad bowl combine baby kale, croutons, roasted vegetables, apples, pecans, dried cranberries and pepitas.
  5. For the cider vinaigrette in the 1qt saucepan add the ingredients.
  6. Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a 1/2 cup.
  7. Pour over the salad and toss everything together until coated.
  8. Season with salt and pepper as needed then serve immediately.

Watch Recipe Video

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