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Roasted Veggie Panzanella Salad

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
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

  1. Preheat the oven to 350°F.
  2. Put the butternut squash, sweet potato, red onion, carrot, garlic, olive oil, salt and Italian seasoning in a large mixing bowl. Toss to coat.
  3. Spread the squash and vegetables on a baking sheet and roast in the oven for 25-30 minutes, tossing once halfway through.
  4. While the vegetables roast, chop the French or sourdough bread into chunks. Put them in a medium-size mixing bowl.
  5. 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.
  6. 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.
  7. When the vegetables are done roasting, remove them and let cool.

To Prepare the Dressing 

  1. 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

  1. In a salad bowl, add the spinach, tomatoes, almonds, dried cranberries, goat cheese, parsley and green onions. Toss.
  2. Once cooled, add the roasted vegetables and croutons to the salad.
  3. If serving the salad immediately, add the dressing. If not, serve it on the side.

Roasted Veggie Panzanella Salad

Products from the Recipe

Julia Joliff
By Julia Jolliff
Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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