Roasted Veggie Salad

5 from 2 votes

This Roasted Veggie Salad (aka fall panzanella) is packed with homemade Italian croutons, roasted squash, sweet potatoes, and red onions—all tossed in a crave-worthy lemon-honey vinaigrette!

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Salad, Vegetarian

Cuisine: American

Keyword: fall panzanella salad, roasted veggie salad

Servings: servings

Author: Chelsea Lords

Cost: $9.50

Equipment

2 large sheet pans

Ingredients

Salad

2 cups peeled and diced sweet potato 1 large sweet potato
2 cups peeled and diced butternut squash about 1/2 of a squash
2 cups thinly sliced red onion 1 large onion
Salt and pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
4 to 6 ounces baby spinach

Croutons

1/2 loaf day-old French bread
3 tablespoons olive oil
3 tablespoons unsalted butter melted
2 teaspoons minced garlic
1 teaspoon Italian seasoning

Dressing (this lemon one or see the notes for a balsamic dressing)

1/4 cup + 1 tablespoon olive oil
1-1/2 tablespoons honey
1/2 tablespoon Dijon-style mustard
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1 large lemon

US - Metric

Instructions

Preheat oven to 400°F. Prep all veggies: peel sweet potatoes and squash; dice into small pieces. Remove outer peel and thinly slice the red onion. Add all prepped veggies to a large sheet pan and drizzle with olive oil. Season with salt and pepper and Italian seasoning (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine. Bake for 25–35 minutes, until golden and crisp-tender. Flip once halfway through. Remove veggies from oven, let cool slightly, and adjust salt and pepper as needed. Reduce oven temperature to 350°F.
While veggies are cooking, tear the bread into bite-sized pieces. Transfer bread to a bowl and add olive oil, butter, garlic, Italian seasoning, salt, and pepper (I use 1/2 teaspoon salt and 1 teaspoon pepper). Using your hands, gently toss the croutons until well coated. Transfer to a parchment paper-lined sheet pan and bake for 15–20 minutes (at 350°F) until they are golden brown. Remove and let cool slightly.
Combine all the dressing ingredients in a glass jar. Add 3 tablespoons lemon juice. Season to taste with salt and pepper (I use 1/2 teaspoon of each). Shake to combine and refrigerate until ready to serve. (You may not use all the dressing; add to preference. Leftover dressing lasts up to 5 days in the fridge.)
Add spinach to a large bowl. Toss in the roasted veggies and croutons. Toss with vinaigrette and enjoy immediately. Do not dress more salad than you’ll use; this salad doesn’t sit well with dressing and is best enjoyed right after dressed. To use leftovers, dress separately and store all ingredients separately.

Video

Notes

Balsamic Dressing:

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1 clove of garlic, minced
1/4 cup olive oil
Salt and pepper, to taste

For the vinaigrette, add all the ingredients together in a glass jar. Add salt and pepper to taste; I use 1/4 teaspoon salt and 1/4 teaspoon pepper, but add to your preference. Shake the dressing well right before pouring over the salad.

Storage: This salad doesn't store well and is best enjoyed fresh!

Nutrition