Fall Panzanella Salad

This fall Panzanella salad is packed full of fresh roasted vegetables, dried cranberries, pine nuts, feta cheese, buttery toasted gluten free bread and drizzled with a maple syrup herb vinaigrette. This salad is 100% fall and perfect for the holidays! 

Disclosure: This post is sponsored by Udi’s Gluten Free. As always all opinions are 100% my own!

Ok, I know that fall is all about the comfort food but can we agree to not totally rule out salads as comfort food? I really love how a big bowl of greens can be turned into the most baller salad. In this case, I piled those greens with ALL the roast veggies, buttery bread pieces, dried fruit and nuts and then drizzled it all with homemade herb vinaigrette. Sweet baby J it was amazing! It’s really fun twist on the classic summer salad – Panzanella. Which is a fancy word for bread salad.

Salad without bread < salad with bread. YASSSSSSS!

In a perfect world you would just use up stale bread you have sitting on the counter BUT since I’m no homemaker who just has random loaves of stale bread sitting around, I opted to use Udi’s millet chia bread. As you all know I LOVE Udi’s and their gluten free bread is one of my favorites. I love all their bread BUT this millet chia is where. it’s. at. PLUS it means you can serve up this delicious salad to all your gluten free friends.

Now, I personally think this fall Panzanella salad is great for parties, holidays or even a really simple and light weeknight dinner. I’m a BIG TIME fan of salad for dinner. Now, feel free to adapt this recipe to use up whatever vegetables you have lurking around in your refrigerator. I personally think turnips, parsnips or even roasted carrots would make delicious additions. I, of course, piled on the Brussels sprouts because they are my one true fall vegetable love.

Oh and that dressing I used? That baby is made out of apple cider vinegar, fresh rosemary, fresh thyme, lots of garlic and just a drizzle of maple syrup. It’s so delicious I wanted to drink it straight from the jar.

This salad slays fall y’all.

{Looking for more delicious salad recipes? Try my butternut squash salad, grilled nectarine salad, shaved Brussels sprout apple bacon salad, ham cobb salad or my crispy roasted Brussels sprouts beet and bacon salad.}

Make sure to check out Udi’s Community page and their delicious Facebook page!

Fall Panzanella Salad

This fall panzanella salad is packed full of fresh roasted vegetables, dried cranberries, pine nuts, feta cheese, buttery toasted gluten free bread and drizzled with a maple syrup herb vinaigrette. This salad is 100% fall and perfect for the holidays!

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

For salad:

  • 2-1/2 cups quartered Brussels sprouts
  • 2 cups cubed butternut squash
  • 1 cup cubed beets
  • Kosher salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 slices Udi's millet chia bread, cubed
  • 3 cups baby spinach
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pine nuts
  • 1/3 cup crumbled feta cheese

For dressing:

  • 1-2 cloves garlic, grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon finely minced fresh rosemary
  • 1/2 teaspoon finely minced fresh thyme
  • 1/2 cup olive oil
  • Kosher salt and pepper, to taste

Directions:

Preheat oven to 425 degrees.

On a large baking sheet add Brussels sprouts, butternut squash and beets. Drizzle with a little olive oil and season with kosher salt and pepper. Roast for about 15 minutes or until roasted and delicious. Remove from the oven and let cool.

In a large skillet set over medium-high heat add butter and olive oil. Add in the cubed bread to the skillet and toss to evenly coat the bread in fat. Keep moving the bread around in the pan until the bread is toasty and delicious. Remove from the heat.

In a big bowl add spinach, roasted vegetables, toasted bread, dried cranberries, pine nuts and feta cheese. Toss gently to combine.

Drizzle the salad with desired amount of dressing and let the salad sit for a bit to soak up all that delicious dressing.

For dressing: Whisk together all ingredients except olive oil, kosher salt and pepper. Slowly drizzle in olive oil until fully combined. Season with kosher salt and pepper.

Note: add less olive oil if you want a thicker less oily dressing.

Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.