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Roasted Veggie Salad

The best ever Roasted Veggie Salad (or fall panzanella salad) is filled with homemade Italian croutons, roasted squash, sweet potatoes, and red onions. It's drizzled with an irresistible lemon-honey vinaigrette.
Course Dinner, Main Course, Salad, Vegetarian
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 294kcal
Author Chelsea Lords
Cost $6.50



  • 2 cups (~1 large sweet potato) peeled and diced sweet potato
  • 2 cups (~1/2 of 1 squash) peeled and 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


  • 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 and thinly slice the red onion. Add all the prepped veggies to 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. Remove veggies from oven, let cool slightly and then adjust salt and pepper as needed. Reduce the oven temperature to 350 degrees F.
  • CROUTONS: While the veggies are cooking, tear the bread into bite-sized pieces. Transfer bread to a bowl and add the olive oil, butter, garlic, Italian seasoning, salt and 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 cool slightly .
  • 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 refrigerate until ready to serve. (You may not use all the dressing; add to personal preference. Leftover dressing lasts up to 5 days in the fridge.)
  • ASSEMBLY: Add spinach to a large bowl. Toss in the roasted veggies and croutons. Toss with vinaigrette and enjoy immediately. Do not dress more salad than you'll use; this salad doesn't sit well with dressing and is best enjoyed right after dressed. To use leftovers, dress separately and store all ingredients separately.



Balsamic Dressing:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove of garlic, minced
  • 1/4 cup olive oil
  • salt and pepper, to taste
For the vinaigrette, add all the ingredients together in a mason jar. Add salt and pepper to taste; I use 1/4 teaspoon salt and 1/4 teaspoon pepper, but add to your preference. Shake the dressing well right before pouring over the salad.


Serving: 6servings | Calories: 294kcal | Carbohydrates: 18.9g | Protein: 2.5g | Fat: 24.9g | Cholesterol: 15.3mg | Sodium: 86.6mg | Fiber: 2.8g | Sugar: 9.9g