Roasted Vegetable Panzanella (Vegan)

Roasted sweet potatoes, brussels sprouts and carrots are tossed with herbed croutons and a bevy of other vegetables in a healthy and hearty salad. This is perfect for lunch or as a potluck side dish!

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I'm obsessed with putting bread in salads and I refuse to be stopped!!!

Happy Monday friends! I hope your weekends were absolutely fantastic and you took full advantage of your extra hour yesterday. I know I sure did #everydayimhustling #grind #fitfam #timeismoney

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lol jk I slept until 1 PM because I was hungover AF from a murder mystery party. Thriving!

I spent some time in the bathtub at this party because Amanda said it would be a "good Instagram thirst trap" and because I was wasted

I spent some time in the bathtub at this party because Amanda said it would be a "good Instagram thirst trap" and because I was wasted

Now that it gets dark earlier in the evenings, maybe I'll start going to bed earlier and actually get more than 5 hours of sleep a night? (Hahahahaha that'll never happen, nice try Jess, nice try.)

Anyway! So, upon waking up at 1 PM yesterday, I was hungry but was in one of those hungover moods where nothing sounded good. TBH the only thing I wanted was soup, salad and breadsticks from Olive Garden, but that required a) putting on clothing and b) showing face at an Olive Garden. The solution? Roast up everything in my crisper drawer and turn it into a salad!

The beauty of this dish is many-fold:

  • Delicious and healthy AF
  • Use whatever you have in your fridge!
  • Bread in a salad!
  • Cures hangovers
  • Can be a standalone meal or a dinner/Thanksgiving side!
  • So PRETTY!

If these things don't convince you to make this panzanella, I don't know what will. Happy cooking pals! See you on Wednesday with something less healthy but equally delicious.

Roasted Vegetable Panzanella

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To make this salad, you will need:
- 1/4 cup olive oil, divided
- Garlic, salt, pepper and any other seasonings your heart desires
- Several slices (I used 5) of hearty, seedy bread
- 2 small sweet potatoes (or 1 large - the sweet potatoes I got from TJs this week are SO FREAKIN TINY), spiralized
- 1 large carrot or a big handful of baby carrots, chopped
- 2 cups brussels sprouts, halved
- 2 small (or one large) beet, prepared and sliced (beets are so hard to use guys so I buy the pre-prepared ones from TJs and I highly recommend you do the same unless you enjoy crying)
- Arugula or baby spinach
- A sprinkling of pomegranate arils
- Your favorite dressing! I used champagne vinegar

Begin by preheating your oven to 350F and lining a baking sheet with aluminum foil or parchment paper. We're making croutons! Cube your bread into pieces of roughly the same size, then mix them up in a bowl with 2T of olive oil and a good amount of spices.

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Spread the cubes out on the prepared baking sheet and slide into the oven for 10-12 minutes, until crispy. Remove from oven and set aside.

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Next up, we're roasting our vegetables. Turn up your oven temp to 400F and line another baking sheet with foil or parchment. Spiralize your (peeled) sweet potatoes, halve your brussels, and chop your carrot, then arrange them on the baking sheet. Drizzle with the other 2T olive oil, add your spices, and toss to coat evenly. Roast for 10 minutes, remove and toss, then slide them back in the oven for another 10 minutes.

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Now, it's time to assemble the salad! Begin with a base of salad greens, then add your croutons, roasted vegetables, sliced beets and pomegranate arils. Drizzle with your dressing of choice and serve!

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You can absolutely add whatever else you have on hand to this salad - nuts and cheese would go great, and I'm also envisioning some marinated chickpeas or tofu for a protein boost. You really can't go wrong!

XOXO,
Jesse