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 Fall salad you’ll want to make again and again. Dairy free, simple to make.
As I sit writing this post, I can’t help but look at the clock. It’s 4pm on a Friday. The EXACT start of FALL equinox. Yes I am writing this a few days early. I didn’t plan that, it just happened. But that’s how this week has gone. I’ve intentionally not set plans, because after a much needed break (anniversary in Hawaii), I’ve kinda gotten into this “intentionally plan but don’t force plan” kind of thing. Um, does that even make sense? In my head it does. It means more intentional moments, less hustle bustle to-do lists. More intentional enjoying of the seasons and shift in life. Oh how’s that for a vague yet deep intro?
All this to say this Herb Roasted Vegetable Panzanella Fall Salad is my FALL recipe love.
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! My good intentions with a bit of grace. Ya, I like the sound of that!
This Fall Salad really is the perfect transition dish for Fall. Why? Because it brings INTENTIONAL joy and nourishment with Fall’s PEEK produce and herbs. This Panzanella Fall Salad contains a little extra cozy carbs. Yes, I said cozy carbs. The ones WE NEED FOR colder months. Cozy carbs (whole grain gluten free carbohydrates) that boost serotonin, vitamins, and minerals. We’re talking Millet, chia, brown rice, and all! These lovely grains are included in Udis Millet Chia bread, the earthy bread used as the Panzanella part of this Fall Salad.
You see where I’m going with this? Or are you scratching your head, still hungry? It’s okay. You’re allowed. I know I am super corny, but stay with me here for a moment (like I always say), ok?
The change of seasons brings a change of fruit and vegetable produce, but also a change in the NUTRIENTS we need to thrive during colder months. This is why you see more starchy vegetables, fruit, and denser whole grains popping up on menus and in your grocery. A change in season is good for our bodies as well. We crave more warm and carb rich food because our circadian rhythm is adapting to the colder climate and less sun light. That being said, we need to make sure we get enough Vitamin D and Serotonin.
Adding healthy whole grain carbs and starches (in moderation) gently raise your level of insulin, which help the brain convert tryptophan into that feel-good neurotransmitter, serotonin.
ALAS!! The whole purpose of this POST! This Herb Roasted Vegetable Panzanella Fall Salad is intentionally created for YOU to FEEL GOOD this Fall. It meets all your nutrient needs and them some. It’s also just so pretty and delicious. Bonus factor!
Now that my nerdy nutrition fact is made …. Are you ready to rock and roll this EPIC Roasted Fall Salad?
First and the KEY to the Panzanella Ingredient part —> A wholesome gluten free bread.
This is what you will use to create those delicious Rosemary Olive Olive Croutons. Herb and Olive oil coated millet chia bread lightly toasted with hazelnuts. DIVINE!
Udis gluten free bread is 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! Not to mention a deliciously nutty earthy taste.
Next you will need the power Fall produce:
- 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 Other 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 – A fruit that dates back to biblical times and used for medicinal purposes. Like whoa! Pomegranates are amazing. This red seed fruit is packed with antioxidants that can help prevent fatty deposits from building up around our arteries. See, you might need that around the holiday buffet. Haha!
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.
For the Croutons:
- 3 cups cubed gluten free bread or about 8 slices (1/2 loaf of Udis Millet Chia Bread)
- 1/4 c olive oil
- Rosemary sprigs 1 to 2 – stems removed
- Pinch of Black Pepper
- Pinch of sea salt
- 1/3 c whole hazelnuts (skin off optional)
For the herb roasted vegetables:
- 1/4 to 1/3 c olive oil or avocado oil
- 1/4 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)
- 1/2 cup pomegranate seeds
- Fresh oregano (optional) to garnish
- Lemon slices to garnish
- Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
- Next toss your gluten free cubed bread with 1/4 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 1/4 to 1/3 c olive oil, 1/4 tsp or so Sea Salt, pinch of pepper, 1 minced garlic clove ,1 tbsp lemon juice,1 tbsp 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
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.
- Category: salad, main, side dish
- Cuisine: Italian
- Serving Size: 1
- Calories: 350
- Sugar: 16g
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 47g
- Fiber: 16g
- Protein: 8g
Keywords: panzanella fall salad, gluten free, dairy free, vegetarian, healthy salad
Well that took longer than expected. Did I just chat about Salad for the whole season? Time flies when you’re a nutrition nerd like me.
What nourishing stress reducing foods are you looking forward this Fall.
Every tried a Panzanella Fall Salad? What do you put in it? I have a feeling I’ll be making them quite often.