Fall Panzanella Salad

A hearty Fall Panzanella Salad filled with roasted veggies, crispy bread, fresh greens, and a delicious Maple Mustard Vinaigrette.

By @thedefineddish

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 bread
• 0 olive oil
• 0 fall vegetables
• 0 olive oil
• 0 salt
• 0 pepper
• 0 fresh greens
• 0 maple syrup
• 0 mustard
• 0 olive oil
• 0 vinegar

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the bread into cubes and spread them on a baking sheet. Drizzle with olive oil and toss to coat.
3. Roast the bread cubes in the preheated oven for about 10 minutes or until crispy.
4. Prepare the fall vegetables by cutting them into bite-sized pieces. Spread them on a separate baking sheet, drizzle with olive oil, and season with salt and pepper.
5. Roast the vegetables in the oven for 20 minutes, or until they are tender and slightly caramelized.
6. In a large bowl, combine the roasted bread cubes and vegetables.
7. Add fresh greens to the bowl with the bread and vegetables.
8. Prepare the Maple Mustard Vinaigrette by whisking together maple syrup, mustard, olive oil, and vinegar.
9. Pour the Maple Mustard Vinaigrette over the salad and toss to combine.
10. Serve the salad immediately as a main course or a side dish.