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Recipes » Courses » Salads » Root Vegetable Panzanella Salad Recipe

Root Vegetable Panzanella Salad Recipe

Posted on December 31, 2018 By Chef Billy Parisi

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If you love salads then this easy to make full-flavored Root Vegetable Panzanella Salad Recipe is going to be a new favorite of yours!

Root Vegetable Panzanella Salad Recipe

I absolutely love Panzanella salads! Talk about an undervalued salad that over utilizes all available ingredients, no matter if they are fresh or a few days old. We had a really tasty version on one of our menus back in my country club working days and it was amazing.

We used homemade ciabatta and the greens and vegetables changed by seasonally and wow was it amazing!

What Is It

Panzanella is Italian and the salad in its original form was so that everything in the kitchen got used up. If you had some leftover crunchy bread that was a few days old, you cut up and put into a salad with veggies and greens. Obviously the same concept here in this salad but my bread was fresh and needed to be toasted.

There ain’t ever any leftover bread in our house, as long as my daughter is around.  Toast it up and toss around with some seasonal greens to make this.

How to Prepare It

This root vegetable Panzanella salad is super easy to make and honestly can be just about whatever you want. I used a combo of French and multigrain bread or whatever artisanal homemade bread you’ve got lying around the house.  Or even better if you make a ton of homemade bread then I can guarantee you this recipe is going to be that much better.

easy panzanella salad recipe

Remember when you bake it you just want it to be toasty on the outside and softer on the inside, you aren’t making crunchy croutons ok?!  With that being said a slower and lower temp approach is key when making this.  Do it up at 350° or 375°.

What Vegetables to Use

It’s winter so things like chard, mustard greens, collards, kale, and spinach are in season so be sure to use greens like those in this Panzanella salad.  The root vegetables can be an assortment of things.  It’s so important to check out what’s in season and what’s on sale to make this salad work fro you.

I used red and golden beets, sweet potatoes and Brussel sprouts, but you can absolutely use things like carrots, celeriac root, turnips, parsnips, potatoes, etc, you name it you can use it if it’s a root vegetable.  Get creative and have fun with the veggies in this recipe.

Whatever you do though, be sure to chill the vegetables after roasting them before serving them!

How to Make the Dressing

The dressing in this Panzanella salad is super easy to make and ridiculously tasty.  Since I am a huge balsamic vinegar fan, It must be that I’m Italian, I decided for that to be my base vinegar.

panzanella salad with roasted root vegetables

This dressing has a little mayonnaise in it so because of that you can simply combine all of the ingredients together and whisk away until it is emulsified.  I like to chill the dressing before I serve it with the salad.

How to Serve It

Once everything is chilled it’s as simple as tossing together the greens, chilled root vegetables and bread.  I like to sort of serve the bread more on the bottom with the beautiful greens and roasted root vegetables all over the top because it’s just so colorful.

In addition, I served this salad up with some crumbled goat cheese and micro-greens and dude did it make a difference!  This Panzanella salad is absolutely delicious by itself, but you should absolutely serve it up with this Roast Spatchcock Chicken Recipe with Lemon and Herbs!

More Amazing Salad Recipes

If you love this, then I’m quite sure you’ll love these salad recipes.

  • Poached Salmon Salad Recipe with French Green Lentils
  • Classic Salad Nicoise Recipe
  • Watermelon Arugula Salad
  • Summer Salad with Quinoa
  • Lemon Chicken Chopped Salad

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Root Vegetable Panzanella Salad Recipe
Print Recipe

Root Vegetable Panzanella Salad Recipe

If you love salads then this easy to make full-flavored Root Vegetable Panzanella Salad Recipe is going to be a new favorite of yours!
Prep Time5 mins
Cook Time18 mins
Cooling Time10 mins
Total Time23 mins
Course: Salad, Side Dish
Cuisine: Italian
Servings: 6
Calories: 510kcal
Author: Chef Billy Parisi

Ingredients

For the Salad:

  • 1 thinly sliced sweet potato
  • 15-20 Brussels sprouts cut into quarters
  • 1 each quartered and thinly sliced golden and red beet
  • 1/2 loaf each French and multigrain loaf cut into 1” cubes
  • 4 tbsp of olive oil
  • 1 head each of kale and spinach trimmed and cut into bite-size pieces
  • sea salt and fresh cracked pepper to taste
  • optional garnishes: micro-greens and goat cheese

For the Dressing:

  • 2/3 cup of mayonnaise
  • 1/4 cup of white balsamic vinegar
  • 1 tbsp of grainy mustard
  • 2 tbsp of honey
  • 1/4 cup of olive oil
  • sea salt and fresh cracked pepper to taste

For the Spatchcock Chicken

  • Get the Recipe for Roast Spatchcock Chicken

Instructions

  • Preheat the oven to 375°.
  • Salad: Spread the sweet potatoes, Brussel sprouts, and beets out on 2 ½ sheet trays lined with parchment paper and drizzle on 2 tablespoons of olive oil and salt and pepper.
  • Bake in the oven for 15-18 minutes or until lightly browned and tender. Cool completely.
  • Spread the cubed bread out on a ½ sheet tray lined with parchment paper and drizzle on 2 tablespoons of olive oil. Bake for 8 to 10 minutes or until slightly crunchy on the outside but soft in the center. Set aside.
  • dressing: Whisk together all of the ingredients in a medium-size bowl until combined. Cool before serving.
  • To Plate: Place the bread, greens, and chilled root vegetables into a large bowl and dress with the desired amount of dressing, salt and pepper and optional garnishes micro-greens and goat cheese.

Nutrition

Calories: 510kcal | Carbohydrates: 37g | Protein: 7g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 399mg | Potassium: 403mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4397IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 3mg
Root Vegetable Panzanella Salad Recipe was last modified: October 26th, 2020 by Chef Billy Parisi

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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