Rosemary Roasted Root Vegetable Panzanella
If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.
Origins of Panzanella
Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread.
The earliest written recipes date back to the 14th and 16th centuries. And while these early versions were heavier on the onions, tomatoes became a more central ingredient by the 1900s.
Our version is not traditional but is inspired by the concept of revitalizing stale bread with dressing and seasonal vegetables. You can find a more traditional recipe for panzanella here.
Fall-Inspired Panzanella
Though typically more of a summer dish, this recipe is inspired by fall flavors!
We roasted root vegetables to bring out their sweetness and infused them with fresh rosemary for an herby aroma. And for greens, we went with kale for its hearty texture and availability during the colder months.
To add more texture, carbs, fiber, and protein, we opted for chickpeas and a hearty sourdough bread.
A vinaigrette dressing is most common with panzanella. But we opted for a tahini-based dressing for added nutrients and creaminess. Plus, kale + tahini = magic!
We hope you love this panzanella! It’s:
Satisfying
Colorful
Savory-sweet
Garlicky
Customizable
& Delicious!
It’s perfect on its own as a comforting plant-based entrée. Or serve as a side to nearly any main! We think it would pair especially well with other Italian-inspired dishes including the following.
What to Serve with Panzanella
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 3 (Entrée servings)
VEGGIES
- 3 cups peeled, chopped root vegetables (such as beets, carrots, or sweet potato)
- 1 medium leek, halved, rinsed clean, and chopped into 1/4-inch slices
- 1 Tbsp avocado or olive oil
- 1 healthy pinch each salt and black pepper
- 2 sprigs fresh rosemary, chopped (or sub dried)
CHICKPEAS
- 1 15-ounce can chickpeas, rinsed and drained and patted dry with a towel
- 1 Tbsp avocado or olive oil
- 1 healthy pinch each salt and black pepper
- 1 sprig fresh rosemary, chopped (or sub dried)
- 5 cloves garlic, crushed or roughly chopped (optional)
CROUTONS
- 2 cups day old sturdy bread, cubed (such as sourdough // if gluten-free, use gluten-free bread or omit)
- 1 tsp avocado oil
- 1 healthy pinch each salt and pepper
DRESSING
- 1/4 cup tahini (cashew butter could also work here, or sub olive oil to make it more of a vinaigrette)
- 1 ½ tsp whole grain mustard
- 2-3 Tbsp lemon juice (~1 large lemon)
- 1 tsp apple cider vinegar
- 2-3 tsp maple syrup
- 1 healthy pinch each salt and pepper
- 2-4 Tbsp water to thin
GREENS
- 1 large bundle kale, torn into bite-size pieces, large stems removed (1 large bundle is ~200 g)
- 2 Tbsp lemon juice (optional)
- 1 pinch each salt and pepper (optional)
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Preheat oven to 400 degrees F (204 C // use convection if you have it to speed cook time!) and position one rack near the top of the oven and another rack in the top/center of the oven. Also line two large baking sheets with parchment paper.
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Chop root vegetables and thinly slice leek (be sure to rinse away any residual dirt) and add to one of the prepared baking sheets. Sprinkle with oil, salt, pepper, and rosemary and toss to coat (see photo).
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Spread in an even layer and place on the bottom rack of the oven. Bake for 20-25 minutes, or until vegetables are tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
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Add your rinsed, dried chickpeas to a medium mixing bowl and top with oil, salt, pepper, rosemary, and crushed garlic (garlic optional). Toss to combine, then add to one half of the other prepared baking sheet (the croutons will go on the other side later). Place in the oven on the top/center rack, and bake for ~20 minutes, or until golden brown.
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In the meantime, prepare dressing by adding tahini, grainy mustard, lemon juice (starting with lesser amount), apple cider vinegar, maple syrup (starting with lesser amount), and salt and pepper, and whisk to combine. Add water until pourable.
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Taste and adjust seasonings as needed, adding more lemon for brightness/acidity, apple cider vinegar for tanginess, maple syrup for sweetness, salt or pepper to taste, or mustard for zestiness. Set aside.
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To the same mixing bowl used for the chickpeas, add your cubed bread and toss with a little oil, salt, and pepper. Add to the other half of the baking sheet with the chickpeas and bake for ~8-10 minutes, or until toasty and golden brown.
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Add chopped kale (or other greens) to a large mixing bowl (option to dress with a bit of lemon juice, salt, and pepper and massage for 1-2 minutes for more tender texture / improved digestibility). Then top with roasted vegetables, chickpeas, and croutons. Add half of the dressing, toss, and reserve the other half for serving.
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Best when fresh, but if saving for later, store all parts separately — especially the dressing and croutons — to keep from getting soggy. Dressing will keep for 5-7 days. Croutons will keep loosely covered at room temperature for ~2 days. Salad will keep for 2-3 days. Not freezer friendly.
*The majority of the prep happens while cooking, meaning it’s more than 5 minutes prep (but the total time required is still around 30 minutes).
*Nutrition information is a rough estimate calculated with beets, the lesser amount of ranges where provided, and without optional ingredients.
Serving: 1 entrée serving Calories: 533 Carbohydrates: 64 g Protein: 17.4 g Fat: 25.9 g Saturated Fat: 3.3 g Polyunsaturated Fat: 7.8 g Monounsaturated Fat: 12.25 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 703 mg Potassium: 967 mg Fiber: 14.8 g Sugar: 19 g Vitamin A: 3821 IU Vitamin C: 76.7 mg Calcium: 356.07 mg Iron: 6.85 mg
