Roasted Veggie Salad (or Fall Panzanella) has from-scratch croutons, roasted squash, sweet potatoes, and red onions, tossed in lemon-honey or balsamic vinaigrette.
author’s note
a reliable Salad Got a Fall Makeover!
It is satisfying to my Panzanella Salad so much that a fall version felt necessary! I swapped in roasted veggies, kept the from-scratch croutons (because those are the best part!), and tossed everything with a reliable lemon dressing. The bread soaks up that dressing while keeping a little crunch, and paired with the roasted veggies? So, so good.
This is also a great salad for using whatever veggies you have hanging out in the fridge. Carrots, potatoes, parsnips…there’s plenty of room to make it your own. You can swap the spinach for kale or use a balsamic dressing. Just promise me you’ll keep the from-scratch croutons. They’re worth it!
Roasted Veggie Salad Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Sweet Potatoes | Swap with carrots, parsnips, or even beets |
| Butternut Squash | Use delicata squash (no peeling!) or acorn squash |
| Red Onion | Try shallots for a milder onion flavor |
| from-scratch Croutons | Use sourdough, French bread, or ciabatta (avoid brioche or challah) |
| Spinach | Swap with kale (massage it first) or arugula |
| Lemon-Honey Dressing | Try balsamic vinaigrette for a sweeter, deeper flavor |
How To Make Roasted Veggie Salad
- Make croutons: Tear up bread, toss with oil, butter, and seasonings, and bake.
- Roast veggies: Spread potatoes, squash, and onion on a large sheet pan. Roast.
- Make vinaigrette: Shake lemon, honey, Dijon, oil, and garlic in a jar until blended.
- Assemble the salad: Toss spinach with roasted veggies, croutons, and dressing. Serve warm or at room temperature.
the cook’s recipe tip
What I’ve Learned Making This Frequently:
- Stick to a 2:1 ratio of veggies and greens to croutons. This gives enough crunch without overwhelming the salad.
- Serve warm for comfort-food vibes or chilled for meal prep lunches.
- Add extras like goat cheese, feta, or toasted pecans to boost flavor and texture.
Storage
Make Roasted Veggie Salad Ahead Of Time
- Croutons: Store in an airtight bag or container for 1 day.
- Dressing: Make 2–3 days ahead; shake before using.
- Veggies: Chop 1–2 days ahead, then roast fresh for the best crisp edges.
More Salad Recipes:
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Greek Orzo Pasta Salad
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Winter Fruit Salad
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Southwest Quinoa Salad
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Sweet Potato Farro Salad
