This Roasted Vegetable Panzanella Fall Salad is the perfect Autumn dish to keep you nourished all season. Herb roasted Fall vegetables, leafy greens, gluten-free ancient grain bread, pomegranate, and toasted hazelnuts. It’s a wholesome salad you’ll want to make again and again. Dairy-free & simple to make.
Why You’ll Love This Fall Salad
I have had a Panzanella salad type recipe lingering in mind for weeks. As soon as those crispy Fall temperatures hit, it came into fruition. A cozy panzanella Fall salad!
This salad really is the perfect transition dish for Fall. It utilizes beautiful, in-season, fresh veggies combined with cozy carbs. Those carbs that we need for colder months. We’re talking Millet, chia, and brown rice! These lovely grains are included in Udis Millet Chia bread, the earthy bread used as the Panzanella part of this salad.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Udis gluten-free bread – Baked with hearty ancient grains and seeds such as millet, chia, brown rice, and flax seed. All key components for a wholesome balanced bread. The flaxseed and chia give this it a boost of fiber, protein, and omega 3’s!
- Beets – Can help reduce inflammation in the body.
- Sweet Potatoes (yams) – A healthy complex starch rich in beta-carotene.
- Radish and Carrot – Root vegetables rich in antioxidants and aid in digestion
- Kale or fall leafy greens of choice – For extra plant based Iron and Vitamin K.
- Brussels Sprouts – One of my favorite Fall produce dishes! Brussel sprouts (mini cabbage-like plants) are not only a good source of fiber, but also packed with Vitamin K! SUPERFOOD if you ask me.
- Microgreens – Kale or arugula both work! I love microgreens because they contain more nutrients than the actual mature leaves of the green plant.
- Rosemary and Oregano to garnish – Healing herbs.
- Pomegranates – This red seed fruit is packed with antioxidants that can help prevent fatty deposits from building up around our arteries.
How to Make A Roasted Vegetable Panzanella Salad
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Toss gluten-free cubed bread with olive oil, 1 or 2 sprigs of rosemary, and a pinch of salt and pepper. Spread it out on baking sheet with hazelnuts and toast in oven for 10-12 minutes.
- Turn up the oven to 400°F.
- Whisk together olive oil, sea salt, pinch of pepper, minced garlic, lemon juice, maple syrup, and fresh rosemary in a small bowl.
- Place all your prepared carrots, Brussel sprouts, beets, sweet potatoes, radish, and shallot in a large bowl and coat with olive oil mixture.
- Arrange vegetables in a single layer on a sheet or roasting pan.
Place in oven for 10 minutes. After 10 minutes, remove from oven, toss the vegetables again on the baking sheet, then place back in the oven for an additional 8-10 minutes or until vegetables are cooked through. - In a serving bowl, layer leafy greens, roasted vegetables, and toasted gluten-free bread with hazelnuts. Toss if desired or keep layered.
- Garnish with pomegranate seeds, lemon slices, micro-greens, fresh oregano if desired. Splash the salad with a small amount of of balsamic vinegar or red wine vinegar.
Make it a Complete Meal
Add a protein of your choice, or serve with soup and bread for a cozy fall meal!
Herb Roasted Vegetable Panzanella Fall Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Herb roasted Fall Vegetables, leafy greens, gluten free ancient grain bread, pomegranate, and toasted hazelnuts. It’s a wholesome Fall salad that’s gluten free, dairy free, and simple to make.
Ingredients
For the Croutons:
- 3 cups cubed gluten free bread or about 8 slices (½ loaf of Udis Millet Chia Bread)
- ¼ c olive oil
- Rosemary sprigs 1 to 2 – stems removed
- Pinch of Black Pepper
- Pinch of sea salt
- â…“ c whole hazelnuts (skin off optional)
For the herb roasted vegetables:
- ¼ to ⅓ c olive oil or avocado oil
- ¼ tsp or so Sea Salt
- Pinch of pepper
- 1 garlic clove large – minced
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 sprigs of Rosemary (just leaves, stems removed)
- 1 cup radish -chopped
- 1.5 cup chopped Brussels Sprouts (shavings or chopped)
- 3 tbsp chopped shallot
- 2 cups peeled sweet potatoes – spiralized or ribbon cut
- 1 large yellow carrot – chopped
- 1 beet sliced thin
Extras for the Fall Salad Bowls:
- 3–4 cups leafy greens (Kales, Swiss Chard, spinach)
- ½ cup pomegranate seeds
- Fresh oregano (optional) to garnish
- Lemon slices to garnish
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
- Next toss your gluten free cubed bread with ¼ cup olive oil, 1 or 2 sprigs of rosemary (stems removed) and a pinch of salt and pepper. You will want to make sure the bread is thoroughly coated (soaked) with the oil. Spread it out on baking sheet with hazelnuts. Toast in oven for 10-12 minutes. Remove and set aside.
- Turn up the oven to 400F.
- In a small bowl, whisk together ¼ to ⅓ c olive oil, ¼ teaspoon or so Sea Salt, pinch of pepper, 1 minced garlic clove ,1 tablespoon lemon juice,1 tablespoon maple syrup, and 2 sprigs of Rosemary (just leaves, stems removed).
- In another large bowl. Place all your prepared vegetables; carrots, Brussel Sprouts, beets, sweet potatoes, radish, and shallot. These should already be chopped/sliced/or spiralized as mentioned in ingredients. Add your oil/maple/herb mix to your vegetables and toss together, coating.
- Lay your vegetables flat on a lined baking sheet or roasting pan.
Place in oven for 10 minutes. After 10 minutes, remove from oven, toss the vegetables again on the baking sheet, then place back in the oven for an additional 8-10 minutes or until vegetables are cooked through. (see notes) Remove pan from oven and set aside. - Next, layer your Fall salad. In a large bowl, place you leafy greens, then add your roasted vegetables and toasted gluten free bread plus hazelnuts. Toss if desired or keep layered.
- Last add your garnishes; Pomegranate seeds, lemon slices, micro-greens, fresh oregano if desired.
Salt and pepper to taste.
OPTIONAL – Splash the salad with a small amount of of balsamic vinegar or red wine vinegar
Notes
Make sure your vegetables are all cut/diced/sliced before coating with oil and roasting. If you don’t have a spiralizer, you can thinly slice your sweet potatoes. The cooking times may vary per oven, so check vegetables every 8-10 minutes, turning and toss in pan until golden brown.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: salad, main, side dish
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 16 g
- Fat: 13 g
- Saturated Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 16 g
- Protein: 8 g
I like cooking for my husband and son. but they do not eat vegetables. I hope this colorful dish will appeal to them.
How far in advance can you make this salad?
I made the bread the day before and just kept it at room temp/bag until I was ready for the others. But you could roast the veggies too and keep those in fridge until ready to make and rehear.. Just add the greens the day of. Does that make sense?
These salads look amazing. They are so pretty to look at. Perfect for guests coming for dinner. Thank you for sharing.
I so agree! Hope you try it lilly!
Gah…! Sometimes we just need a vacation from a vacation, ya know? When I come back from time off, my mind is often mush. Not quite able to get it in gear from the long overdue break. It feels good though… the mush! hehe. This salad is just fabulous! All my favorite things and those microgreens have me all heart eyes! My nourishing veggie i’l looking forward to is pumpkin.. all things and varieties! Delicious work my dear! xo
Totally! I think we need a month off each year. right? Miss you!
I DEFINITELY think there are such things as cozy carbs. Oatmeal, sweet potatoes, kabocha, butternut squash, warm brown rice, and freshly baked or toasted sprouted bread are a few examples, AND some of my favorites! This fall salad looks so colorful and perfectly nutrient dense. It contains some of my favorite veggies–EVER!
OMG totally! Cassie, you’d love this. Add brown rice and you’re set! haha
Sign me up for all the cozy carbs and three of these salads, which looks like a work of art in a bowl. Gorgeous and nourishing; I love it.
I could not believe my eyes when I first saw this salad! It is SO STUNNING!!! I need to make this right now!
Looks like the perfect Fall or anytime salad!
My favorite!
So gorgeous!! My fork is ready!
this is the most beautiful salad ever!!!! LOVE!
Wow this is truly a gorgeous work of art. I’d almost not want to eat it because it’s so beautiful Lindsay! And I agree that cozy carbs are so in order for fall; the other day I was eating bread and soup. <3 It makes me love fall so much.
definitely my fav salad for Fall!!!
mine too! let’s gave a salad party!
mine too friend!
Pinning for when my family comes to visit!! I love making healthy dishes like this for them and love Udi’s! This salad is just so gorgeous!
oh yay! can i be family too? LOL!
Girl. You are the queen of beautiful salads. This one is a looker for sure! All those beautiful Autumn colors!
oh thank you friend. I do love salad. LOL!
It is so beautiful!!!!!!!!!!!!!!!!!!!!!!!!! The colors!! Hot as hell here though! 🙂
haha i will send you some of our weather!
You’re the best! I bet it is hot.
A rainbow salad!! Love it 😉
Fall rainbow! you betcha!
looks so good! I love panzanella salads — I usually do cornbread 🙂
now that is genius! and so southern. I love it!
Gorgeous salad as always. I’m a huge fan of that bread!
me too!
Love this fall twist on panzanella!
Truly STUNNING!
This salad is hands down too pretty to eat! Stunning!
OVER THE TOP Gorgeous!! I am seriously in love with this salad- the colors are amazing!!
I can’t get over how beautiful this salad looks! So perfect for Fall! I am going to need to try this when I get all of my fall veggies from my CSA this week!
Ok, you’ve outdone yourself yet again! What a wonderful twist on panzanella, and the photos are simply gorgeous!!
I can’t get over the colors in this!!! I’m so excited for fall. Heat is not my friend at all. The whole thing about San Diego being 75 year round is total BS.
Panzanella salad is one of my favorites Lindsay, and your fall version here looks spectacular!! So gorgeous and full of all good things. I will definitely be making this for guests this fall. Can’t wait!
Wishing this salad was my lunch today!
Everything about this salad looks and sounds amazing!
What a gorgeous salad and so perfect for these hot first days of fall! Way to go lady, you nailed this one!
thank you friend! want me to send some cooler weather your way? We have plenty haha
Can I have a crush on a salad? Actually, it’s love. I love love love this salad. Your food is beautiful and this salad is not exception. Gorgeous!
crush on girlfriend! I”m still swooning over these flavors myself. LOL!
As always,simply stunning. I love salad, but you will make even the salad doubters believeres!
Wow, this plate just looks absolutely stunning!