Fall Panzanella Salad

Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner, Holiday
Cuisine American
Servings 4 servings


  • 12 Brussel sprouts
  • 2 cup cubed butternut squash
  • 2 cup cubed bread I used baguette
  • 3 handful arugula
  • 2 oz vegan nut cheese spread
  • 1/4 cup roasted pumpkin seeds
  • for the dressing:
  • 1 tablespoon olive oil
  • 3 tablespoon apple cider vinegar
  • 1 clove Garlic mined
  • salt pepper to taste


  • Preheat the oven to 400F.
  • Line a large baking sheet with parchment paper and arrange butternut squash and Brussel sprouts. Drizzle olive oil over veggies and let them roast for 35-40 minutes until evenly roasted. Stir veggies at 15-20-minute mark.
  • Meanwhile, whisk together olive oil, apple cider vinegar, garlic, salt and pepper together. Set it aside.
  • Towards the last 5 minutes, add bread pieces to the baking sheet so it gets toasted too.
  • Remove from the oven add arugula to the pan. Drizzle dressing over it and massage gently.
  • Top it with vegan cheese and pumpkin seeds at the end.
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