Vegan Roasted Autumn Panzanella Salad

Roasted Autumn Panzanella Salad Recipe // @nicoledula

Sometimes you just need a hearty fall salad in your life. Now that it’s pretty chilly in Michigan and I saw snow floating in the air on Saturday (!!!) it’s ok to turn on the oven and roast things again. I roasted up some of my favorite fall veggies and combined them with kale, red onion and a punchy lemon vinaigrette. The roasted brussels sprouts and delicata squash get crisp and caramelized while the onion and the vinaigrette add a touch of acid to heighten and balance those flavors. The bread cubes act like delicious sponges, crispy on the outside, but coated in vinaigrette. Eat if for a meal itself or pair it with a cozy soup for a fall dream meal.

Vegan Roasted Autumn Panzanella Salad Recipe // @nicoledula

Vegan Roasted Autumn Panzanella Salad Recipe // @nicoledula

Vegan Roasted Autumn Panzanella Salad Recipe // @nicoledula

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