Fall-Forward Sweet Potato Panzanella Salad Recipe

Panzanella is a traditional Italian salad originating in Tuscany that uses leftover bread to add substance and heartiness to summer produce. In this fall spin-off, we're bringing together roasted brussels sprouts, sweet potatoes, and cauliflower instead of the typical tomato and basil duo. The seasonal flavors and vibrant colors not only provide a visually appealing dish, but they also complement the crispy croutons to create a wonderful addition to your autumn menus. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Panzanella salad was a common dish served when I was growing up, and this recipe is a fun twist using fall vegetables and a sweet pop of color with pomegranate seeds. I love how the bread soaks up the dressing and makes for a great light dinner that also pairs well with a simple soup." Read on to learn how to make this beautiful salad.

Gather the ingredients for this fall-forward sweet potato panzanella salad

To shop for this recipe, you can start in the produce aisle and pick up some sweet potatoes, brussels sprouts, cauliflower, spring greens, and pomegranate seeds. "Most stores carry pomegranate seeds cleaned and ready to go, which is very convenient, but you can of course grab the whole fruit and remove the pomegranate seeds yourself," Hahn shares. 

This salad is begging for leftover French bread, but if you don't have any on hand, pick up a fresh loaf a day or two before you plan to make the croutons. Lastly, you'll need some dressing basics like olive oil, red wine vinegar, salt, pepper, garlic granules, maple syrup, and whole-grain mustard.

Roast the vegetables

Preheat the oven to 400 F and combine the sweet potatoes, brussels sprouts, and cauliflower with 1 tablespoon oil, ½ teaspoon salt, ½ teaspoon garlic granules, and ¼ teaspoon ground black pepper. "Make sure to stir well so all of the vegetables are coated. I like mixing them in a big bowl instead of trying to mix them on the baking sheet," Hahn remarks. Spread the veggies onto a sheet tray and roast for 30 minutes. "You'll want the edges to be browned and the vegetables to be soft when you remove the pan from the oven," Hahn says.

Cube up the bread

Cut the bread into cubes and add it to a large bowl. "You can just use the same bowl you used to mix the vegetables in," Hahn suggests. Toss it with 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon garlic granules, then lay it in a single layer on a baking sheet and bake for 12 minutes until browned. "Since we are cooking at high heat here, check the bread frequently to make sure it doesn't burn," Hahn advises.

Make the dressing

To make our simple but flavorful dressing, grab a small bowl and mix the remaining olive oil, vinegar, maple syrup, grainy mustard, remaining salt, remaining garlic granules, and remaining pepper. "This dressing goes on many of my salads. The combination of the spicy mustard with the sweet maple syrup is good with just about anything," Hahn shares.

Assemble and serve this autumnal salad

Now you're ready to add all of the components to a large bowl. Start with the spring greens, then add the roasted vegetables, and pour the dressing all over. Give this a good toss, then add the bread cubes and pomegranate seeds. This beauty of a salad is ready to serve. "Like most salads, this one is best right after making it. If you want to get some steps done ahead of time, just keep the components separate and toss with the dressing right before serving," Hahn says. You might even like this fall panzanella better than the original — and it'll make a beautiful addition to your Thanksgiving menu!

Fall-Forward Sweet Potato Panzanella Salad Recipe
5 from 20 ratings
Fans of Tuscan panzanella will be glad to eat this bread salad in the fall, thanks to a blend of seasonal roasted vegetables.
Prep Time
Cook Time
roasted fall vegetable salad
Total time: 40 minutes
  • 2 sweet potatoes, peeled and chopped
  • 2 cups brussels sprouts, cut into quarters
  • 2 cups cauliflower florets
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1 ½ teaspoon garlic granules, divided
  • ½ teaspoon ground black pepper, divided
  • ½ loaf French bread, cut into cubes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grainy mustard
  • 4 cups spring greens
  • 1 cup pomegranate seeds
  1. Preheat oven to 400 F.
  2. Toss the sweet potatoes, brussels sprouts, and cauliflower in 1 tablespoon oil, ½ teaspoon salt, ½ teaspoon garlic granules, and ¼ teaspoon pepper. Transfer to a baking sheet and roast in the oven for 30 minutes.
  3. Meanwhile, toss the bread cubes with 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon garlic granules. Lay in a single layer on another baking sheet and bake for 12 minutes until browned.
  4. In a small bowl, add all the remaining olive oil, salt, garlic granules, and pepper. Mix in the vinegar, maple syrup, and grainy mustard.
  5. Add the spring greens to a large bowl. Place the roasted vegetables on top, then drizzle with the dressing and toss. Add the toasted bread and pomegranate seeds, and serve.
Calories per Serving 368
Total Fat 15.3 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 52.3 g
Dietary Fiber 7.9 g
Total Sugars 15.7 g
Sodium 716.3 mg
Protein 8.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe