Autumn Panzanella Salad: Cozy Flavors of the Season

A vibrant Autumn Panzanella Salad featuring roasted root vegetables, seasonal apples, and crunchy ciabatta, perfect for embracing the flavors of fall.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: Autumn

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread

1 loaf Ciabatta Bread Stale bread is best for toasting.

For the Salad

2 cups Roasted Root Vegetables Use leftovers or freshly roasted vegetables like carrots and parsnips.
2 cups Seasonal Apples Opt for crisp varieties like Honeycrisp or Granny Smith.

For the Dressing

3 tablespoons Olive Oil Extra virgin olive oil is recommended for richness.
2 tablespoons Balsamic Vinegar

For Garnishing

1/4 cup Fresh Herbs (e.g., Basil or Parsley) Use whichever herbs you have on hand.

Equipment

Oven
Baking sheet
Mixing bowl
Knife
Cutting Board

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C), cut ciabatta bread into 1-inch cubes, and toast for about 10-15 minutes until golden brown.
Gather your leftover roasted root vegetables and allow them to come to room temperature.
Combine the crispy ciabatta, prepared roasted root vegetables, and diced seasonal apples in a large mixing bowl.
Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss gently to combine.
Add freshly chopped herbs just before serving for an aromatic finish and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gSodium: 200mgPotassium: 300mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 20mgIron: 1mg

Notes

This salad is best enjoyed fresh. Store any leftovers in an airtight container in the fridge for up to 2 days.

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