This Winter Panzanella Salad with Roasted Vegetables is perfect for a delicious and healthy make-ahead lunch. It’s packed with veggies, protein, and crispy bread. It’s vegan and you can easily make it gluten-free.
My mom is visiting this week! Ever since I went off to college, I’ve never lived very close to my family; I’ve always been at least a few days’ drive away from them. When I was younger, it was exciting to be out West on my own, but as I get older, it makes me a little sad. I have a 6-month-old, and I would love him to grow up having a wonderful relationship with his grandparents.
I do love living out West, though, so maybe I can convince everyone to move out here! It’s great when Eli’s grandparents come to visit because they can play with him all day, and I get to spend some quality time on the couch! Or, to be honest, my mom can keep Eli occupied while I cook and take photos for the blog, which is precisely what happened this morning when I made this Winter Panzanella Salad with Roasted Vegetables. It’s all good, though, my mom gets baby snuggles and a delicious lunch!
Winter Panzanella Salad Recipe Ingredients
- Vegetables – For this salad, I used sliced carrots, parsnips, purple onion, and chopped baby kale (or spinach).
- Fresh thyme
- Bread – I used six cups of bread, which I cubed into small pieces. You can use gluten-free bread if necessary.
- Beans – This recipe calls for a 15-ounce can of cannellini beans, drained and rinsed.
- Olive oil
- Salt and black pepper
- Apple Cider Vinaigrette – The dressing is made with olive oil, apple cider vinegar, minced garlic, Dijon mustard, pure maple syrup, chopped fresh thyme, salt, and pepper.
How To Make This Panzanella Salad with Roasted Veggies
- Preheat oven to 400 degrees F. On a large sheet pan, toss together the carrots, parsnips, onion, thyme, 2 teaspoons of olive oil, a scant 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Bake until the vegetables are fork-tender, 30-35 minutes.
- Heat a large pan over medium heat and add 1 Tablespoon of olive oil, along with the cubed bread. Cook until bread is crispy on the outside, 5-7 minutes.
- Add all vinaigrette ingredients to a small bowl or jar and whisk until combined.
- In a large bowl, add the roasted vegetables, toasted bread, beans, and kale. Mix until combined and then pour over the desired amount of dressing. If making salad ahead of time, wait until serving to add dressing.
Recipe Tips and Thoughts
- This recipe is vegan and can be made gluten-free with gluten-free bread.
- Panzanella salad is one of my favorites, although I’m not sure it truly qualifies as a salad. I added some roasted veggies and baby kale to this one, so that counts for something.
- This panzanella is loaded with white beans and crispy bread, making it a perfect choice for lunch or dinner, leaving you feeling happy and full.
- Store in the refrigerator for three to four days. I recommend leaving the dressing off until ready to serve.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious, Nutritious Salad Recipes?
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Winter Panzanella Salad with Roasted Vegetables
- Total Time: 50 minutes
- Yield: 4-6 1x
Ingredients
- 2 cups thinly sliced carrots
- 2 cups thinly sliced parsnips
- 1/2 small purple onion, thinly sliced
- 1 teaspoon chopped fresh thyme
- 6 cups cubed bread, gluten free if necessary
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 cups chopped baby kale or spinach
- Olive oil
- Salt
- Black Pepper
Apple Cider Vinaigrette:
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon maple syrup
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 black pepper
Instructions
- Pre-heat oven to 400 degrees F. On a large sheet pan, toss together the carrots, parsnips, onion, thyme, 2 teaspoons olive oil, scant 1/2 teaspoon salt, 1/8 teaspoon pepper. Bake until vegetables are fork tender, 30-35 minutes.
- Heat a large pan over medium heat and add 1 tablespoon olive oil and cubed bread. Cook until bread is crispy on the outside, 5-7 minutes.
- Add all vinaigrette ingredients to a small bowl or jar and whisk until combined.
- In a large bowl add the roasted vegetables, toasted bread, beans and kale. Mix until combined and then pour over desired amount of dressing. If making salad ahead of time, wait until serving to add dressing.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Salad, Gluten Free, Vegan
OMG, YAY! I hope you have the BEST time with you mother!! You should totally make her this salad, because it looks AMAZING! Panzanellas are one of my favorite salads, because gimme all the carbs, so I LOVE that you winterized it! The roasted veggies in here are just perfect! I can’t wait to try this! Cheers, girl!
Thank you!! It’s going by way too fast! She loved the salad š
Yay for having your mom visit! I’m sure that’s so nice for both you and Eli. And hopefully you can relax a little! This salad looks gorgeous! I’m loving those roasted veggies in here. Such pretty colors, Izzy!
It’s been so nice! Thanks, Gayle!
I love panzanella, when I get around to making it which isn’t too often. So thanks for the reminder. This is a perfect winter version, and I like the bright dressing in this especially. Cuts through the rich roasted flavors and bread. Perfect combo!
And enjoy family time with your mom. š
I don’t make it as much as I should either! Thank you so much, Katie!