Roasted Veggie Salad

This roasted veggie salad (or Fall panzanella salad) is filled with homemade Italian croutons, roasted squash, roasted sweet potatoes, and roasted red onions. It's drizzled with an irresistible lemon honey vinaigrette.

Course Dinner
Cuisine American
Keyword fall panzanella salad, roasted veggie salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6 servings
Calories 294 kcal



  • 2 cups (~1 large sweet potato) peeled and (small dice) diced sweet potato
  • 2 cups (~1/2 of 1 squash) peeled and (small dice) diced butternut squash
  • 2 cups (~1 large) thinly sliced red onion
  • Fine sea salt and freshly cracked pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 4-6 ounces baby spinach


  • 1/2 loaf day old French bread
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons mined garlic
  • 1 teaspoon Italian seasoning

Dressing (this lemon one or see the notes for a balsamic dressing)

  • 3 tablespoons lemon juice
  • 1/4 cup + 1 tablespoon olive oil
  • 1 and 1/2 tablespoons honey
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon EACH: Italian seasoning, minced garlic


  1. ROASTED VEGGIES: Preheat the oven to 400 degrees F. Prep all the veggies: peel sweet potatoes and squash; cut into a small dice. Remove outer peel from the red onion and thinly slice. Add all the prepped veggies onto a large baking sheet and drizzle with olive oil. Season with salt and pepper and Italian seasoning (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine. Bake for 25-35 minutes, until golden and crisp tender. Flip once halfway through the baking time, around 15 minutes. Remove veggies from oven, let slightly cool and then adjust salt and pepper as needed. Reduce the oven temperature to 350 degrees F.

  2. CROUTONS: While the veggies are cooking, rip the bread into bite sized pieces. Transfer bread to a bowl and add the olive oil, butter, garlic, Italian seasoning, and salt & pepper (I use 1/2 teaspoon salt and 1 teaspoon pepper). Using your hands, gently toss the croutons until well coated. Transfer to a parchment paper lined baking sheet and bake for 15-20 minutes (at 350 degrees F) until they are golden brown. Remove and let slightly cool.

  3. DRESSING: combine all the ingredients in a mason jar. Season to taste with salt and pepper (I use 1/2 teaspoon of each). Shake to combine and store in the fridge until ready to eat. (You may not use all the dressing, add to personal preference. Leftover dressing lasts up to 5 days in the fridge.)

  4. ASSEMBLY: Add spinach to a large bowl. Toss in the roasted veggies and croutons. Toss with vinaigrette and enjoy immediately. Do not dress anything you want to have leftover, this salad doesn't sit well with dressing and is best enjoyed right after dressed. To have leftovers, dress separately and store all ingredients separately.

Recipe Video

Recipe Notes

Balsamic Dressing:

For the vinaigrette add all the ingredients together in a mason jar. Add salt and pepper to taste; I add 1/4 teaspoon salt and 1/4 teaspoon pepper, but add to preference. Shake the dressing well right before pouring over the salad.