Root Vegetable Panzanella Salad with Balsamic-Herb Vinaigrette

Panzanella, or Italian bread salad, is traditionally made by tossing together
tomato wedges, lightly-toasted bread cubes, basil, and sliced red onion in a
tangy vinaigrette. However, this winter-appropriate version is made with root
vegetables and an herby-balsamic vinaigrette.

Servings: 8

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Course:

Side Dish Salad

Cuisine:

Vegan plant-based

Instructions

1 Preheat oven to 425F.
2 Line a baking sheet with parchment paper, and spread the cubed sweet potatoes,
carrots, and parsnips out over the pan. Drizzle with olive oil and sprinkle with
rosemary, salt, and pepper. Toss to coat.
3 Roast for 25-30 minutes, stirring occasionally.
4 While the vegetables are roasting, spread the bread cubes out over a pan that's
been lined with parchment paper. Drizzle with olive oil, and toss to coat. Pop
the pan into the oven for the last 10-15 minutes that the vegetables are
roasting. Bake until toasted (10-15 minutes), tossing halfway through baking.
5 Add the olive oil, balsamic, rosemary, thyme, oregano, garlic, sea salt, and
black pepper to a small bowl. Whisk together until blended.
6 Transfer the roasted vegetables and toasted bread cubes to a large bowl and
drizzle with the dressing. Toss to coat.
7 Serve.
8 Refrigerate leftovers.

Root Vegetable Panzanella Salad with Balsamic-Herb Vinaigrette

Course:

Cuisine:

🧂 Ingredients

Instructions

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