Roasted Veggie Panzanella Salad
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
This is the perfect end-of-summer salad that features local roasted vegetables and crispy homemade croutons tossed over a fresh bed of spinach!
Swap out the veggies for some of your seasonal favorites to customize this hearty salad! For the dressing, I like to make something light and sweet with a hint of lemon.
Roasted Veggie Panzanella Salad
Cook time: 40min Prep time: 20min Total time: 60min
Servings: 4-6
Ingredients
For the Salad
- 1 large sweet potato, peeled and cubed
- 2 cups butternut squash, peeled and cubed (sub for any squash)
- 1/2 small red onion. sliced
- 1 large carrot, peeled and cut into coins
- 3 garlic cloves, finely minced
- 2 Tbsp. Heinen's olive oil
- 1/2 tsp. salt
- 1 tsp. Heinen's Italian seasoning
- 1 6 oz. container Heinen's baby spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup sliced almonds
- 1/2 cup dried cranberries
- 1 4 oz. container Heinen's goat cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 4 green onions, white and green parts chopped
- 1/2 loaf French or sourdough bread, cut into cubes
- 2 Tbsp. Heinen's unsalted butter, melted
- 2 tsp. Heinen's Italian seasoning
For the Dressing
- 2/3 cup Heinen's extra virgin olive oil
- 1/3 cup red wine vinegar
- Juice of 1 lemon
- 2 tsp. Heinen's honey
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 tsp. Heinen's Italian seasoning
Instructions
To Prepared the Vegetables and Croutons
- Preheat the oven to 350°F.
- Put the butternut squash, sweet potato, red onion, carrot, garlic, olive oil, salt and Italian seasoning in a large mixing bowl. Toss to coat.
- Spread the squash and vegetables on a baking sheet and roast in the oven for 25-30 minutes, tossing once halfway through.
- While the vegetables roast, chop the French or sourdough bread into chunks. Put them in a medium-size mixing bowl.
- Drizzle 3 tsp. of olive oil and 2 Tbsp. of butter over the bread along with the Italian seasoning. Toss gently with your hands to coat.
- Line a baking sheet with parchment paper and spread the bread on it. Bake the croutons for 15 minutes, or until they are golden brown. Remove and set aside.
- When the vegetables are done roasting, remove them and let cool.
To Prepare the Dressing
- In a mason jar or salad dressing container, mix together the olive oil, red wine vinegar, lemon juice, honey, salt, pepper and Italian seasoning.
To Assemble the Salad
- In a salad bowl, add the spinach, tomatoes, almonds, dried cranberries, goat cheese, parsley and green onions. Toss.
- Once cooled, add the roasted vegetables and croutons to the salad.
- If serving the salad immediately, add the dressing. If not, serve it on the side.
