This classic bread salad gets a makeover with the addition of delicious roasted root vegetables.
Packed with nutrients and full of amazing flavors, it's the perfect hearty winter salad!
Packed with nutrients and full of amazing flavors, it's the perfect hearty winter salad!
One of my favorite things to do in the fall and winter is to roast vegetables. I absolutely love the amazing flavor that comes from roasting - the vegetables get tender, sweet, and practically melt in your mouth. I typically roast different types of squash, potatoes and Brussels sprouts, but I recently decided to try parsnips as it's something I don't cook with very often. Once roasted, they reminded me of carrots in flavor. I wish I would have tried them a long time ago, because I really do love them!
Panzanella salad is probably my favorite salad to make during the summer. The fresh veggies combined with the crunchy bread cubes are an amazing combination. When I found out the Sunday Supper group was dedicating a weekend to root vegetables, I knew I had to take my favorite summer salad and give it a winter makeover!
Parsnips, carrots and butternut squash get roasted until they are nice and tender. Tossed with crispy Italian bread cubes, a light lemony dressing, and fresh parsley, and this is one salad I simply can't get enough of. When I first made it, I couldn't stop eating it! The flavor combination just works so well together. It's great for a side dish, but more importantly it's hearty enough for a main meal.
Be sure to scroll down to the end of this post and find over 60 root vegetable recipes from my Sunday Supper friends!
Now, who's ready to roast some veggies?
Roasted Root Vegetable Panzanella Salad
Author: Sarah Bates | The Chef Next Door
Serves 4
Print this recipe
Ingredients:
2 parsnips, peeled and cut into cubes
1 small butternut squash, peeled and cut into cubes
1/2 cup sliced rainbow carrots
1/2 cup sliced rainbow carrots
8 Tablespoons olive oil, divided
Salt and black pepper
1/2 loaf Italian bread, cut into 1-inch cubes (approx. 6 cups)
2 Tablespoons white wine vinegar
Juice of half a lemon
1/4 cup finely diced red onion
1/2 cup roughly chopped fresh parsley
Preheat the oven to 400 degrees. Line a baking sheet with foil. Place the parsnips, squash and carrots on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle evenly with salt and pepper. Roast the vegetables until tender, 40-45 minutes. Set aside to cool slightly.
Toss the bread cubes and 2 tablespoons of olive oil on a rimmed baking sheet, then sprinkle with salt and pepper. Bake until the cubes are golden brown and crisp, about 10 minutes.
In a small bowl, whisk together the remaining 4 tablespoons of olive oil, the vinegar, and the lemon juice until well combined. Add the diced onion and season with salt and pepper.
Add the roasted veggies and bread cubes to large serving bowl. Add the dressing and gently toss to coat all the veggies and bread. Let the salad sit for a few minutes for the flavors to meld.
Just before serving, toss in the chopped parsley and season with salt and pepper.
Bon Appétit!
#SundaySupper Root Vegetable Recipes!
Salt and black pepper
1/2 loaf Italian bread, cut into 1-inch cubes (approx. 6 cups)
2 Tablespoons white wine vinegar
Juice of half a lemon
1/4 cup finely diced red onion
1/2 cup roughly chopped fresh parsley
Preheat the oven to 400 degrees. Line a baking sheet with foil. Place the parsnips, squash and carrots on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle evenly with salt and pepper. Roast the vegetables until tender, 40-45 minutes. Set aside to cool slightly.
Toss the bread cubes and 2 tablespoons of olive oil on a rimmed baking sheet, then sprinkle with salt and pepper. Bake until the cubes are golden brown and crisp, about 10 minutes.
In a small bowl, whisk together the remaining 4 tablespoons of olive oil, the vinegar, and the lemon juice until well combined. Add the diced onion and season with salt and pepper.
Add the roasted veggies and bread cubes to large serving bowl. Add the dressing and gently toss to coat all the veggies and bread. Let the salad sit for a few minutes for the flavors to meld.
Just before serving, toss in the chopped parsley and season with salt and pepper.
Bon Appétit!
Appetizers
- Chipotle Sweet Potato Chips from Momma's Meals
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor's Adventures
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
Breakfast
- Carrot Cake Baked Oatmeal from Hezzi-D's Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida's Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
Main
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline's Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd's Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy's Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
Sides
- Baked Potato Wedges with Parmesan and Garlic from Bobbi's Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica's Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee's Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane's Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy's Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
Desserts
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
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