Easy Vegan Fall Panzanella Salad
This Easy Vegan Fall Panzanella Salad is a cozy twist on the classic Italian bread salad, filled with your favorite autumn flavors. You can find all of the simple ingredients at Trader Joe’s. This fall salad is hearty, colorful, and perfect for a weeknight dinner or a beautiful vegan Thanksgiving side dish.
When I think of fall salads, I want something that feels hearty enough to stand on its own but still fresh and vibrant. This vegan panzanella is exactly that. It takes the cozy flavors of autumn and the traditional tomatoes and bread and transforms them into a dish that feels both rustic and elevated.
I first made this salad when I had leftover sourdough and a few fall veggies that needed using up. Whether you serve it warm or at room temperature, this Easy Vegan Fall Panzanella Salad brings all the cozy, seasonal flavors of autumn right to your table.
Spotlight on This Easy Vegan Fall Panzanella Salad
- It’s packed with flavor: I am certain the flavor combination of this fall salad will blow you away. It’s truly a flavor-packed salad.
- It’s vegan and healthy: Another perk is that this salad is made from only wholesome, dairy-free ingredients.
- It’s a stuffing alternative: If you’re looking for an easy alternative to stuffing, this is it. Why not change things up this year and serve a cold version instead.
- It’s easy to make: With only a few simple ingredients, you can have this dish on the table in 30 minutes or less.
- It’s a great Thanksgiving dish: Elevate your holiday table this year with this fun, non-traditional panzanella recipe. Your guests will fall in love with it.
- Everything is from Trader Joe’s: If you are a Trader Joe’s person, you can easily pick up all of these ingredients from Trader Joe’s.
The Ingredients
Sourdough bread: Choose a crusty loaf of sourdough for the best texture. When toasted, it adds crunch and heartiness to this vegan panzanella salad.
Avocado oil: Use avocado oil for sauteing the hash. It has a mild flavor and high smoke point, making it a perfect option.
Holiday Vegetable Hash: This mix of chopped seasonal veggies brings color and fall flavor to the salad. You can purchase this pre-packaged hash from Trader Joe’s.
Heirloom tomatoes: Juicy and colorful, heirloom tomatoes add freshness and a burst of flavor.
Salt and pepper: Season generously to bring out the natural sweetness of the roasted vegetables and the tang of the vinaigrette.
For the apple cider vinaigrette, you will need the following ingredients.
Olive oil: A high-quality olive oil makes the base of this dressing rich and flavorful.
Apple cider vinegar: Adds tang and brightness, complementing the sweetness of the maple syrup and roasted vegetables.
Dijon: A spoonful of Dijon mustard gives the vinaigrette a creamy texture and bold, savory flavor.
Maple syrup: Naturally sweetens the dressing and enhances the cozy fall flavors in the salad.
Garlic: Minced garlic adds a zesty kick that ties the dressing together.
Salt and pepper: A pinch of salt and pepper balances all the flavors.
Frequently Asked Questions
Traditional panzanella is an Italian bread salad made with toasted bread, fresh tomatoes, basil, and a simple vinaigrette. This fall version adds sauteed fall vegetables, sourdough bread, and a maple apple cider vinaigrette for a cozy, seasonal twist.
You can prep the dressing, toast the sourdough cubes, and roast the hash. Wait until you want to serve the salad to place everything into the salad bowl and toss in dressing. Otherwise, the salad will get soggy.
No. You can serve it right away or chill in the fridge for an hour before tossing the dressing.
I prefer to eat the salad the day it is served because the bread cubes get soggy as leftovers. However, if you choose to save leftovers, transfer them to an airtight container for 1-2 days.
You will need to mince 1 large, peeled carrot, 2 celery stalks, half of a peeled sweet potato or half a cup of butternut squash, half of an onion, a tablespoon of sage, and a tablespoon of thyme.
The Instructions
Step one: Preheat the oven or toaster oven to 375 degrees Fahrenheit. Line a small baking sheet with tinfoil.
Step two: Place the bread cubes onto the lined baking sheet in one even layer to toast and bake for 10 minutes. Once finished, carefully transfer the hot bread cubes to the large salad bowl to cool.
Step three: Heat 2 tablespoons of avocado oil in a medium frying pan over medium heat. Once hot, add the Holiday hash and season with salt and pepper. Stir occasionally and sauté for 6-8 minutes.
Add the minced garlic at the 5-minute mark, along with a splash of additional avocado oil if needed, and cook for another 2 minutes or so. Stir more frequently so the garlic doesn’t burn. Set the pan aside to cool.
Step four: Make the apple cider vinaigrette. Add all of the dressing ingredients to a medium mason jar. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper to taste. Secure the lid and give it a good shake until everything is incorporated.
Step five: Assemble the salad. Add the sauteed holiday hash, tomato chunks, shallots, and additional salt and pepper. Drizzle the vinaigrette over the salad, toss it, and serve immediately or chill in the fridge for one hour. If you choose to chill the salad, wait until you serve it to pour the dressing onto the salad to avoid it getting soggy.
Storage
Transfer leftovers to an airtight container and into the fridge for 1-2 days. *While the flavor stays delicious, I recommend eating this salad immediately otherwise the bread cubes get soggy.
Tips + Modifications
Feel free to leave out the bread cubes for a day to allow them to dry out.
You can purchase all ingredients from Trader Joe’s.
Wait until right before you serve this salad to pour the dressing into the salad and toss it.
While sourdough is the top choice, feel free to use your favorite French baguette bread instead.
This recipe easily doubles if you need to feed a larger group.
More Fall Side Dishes to Try
Roasted Delicata Squash with Crispy Shallots
Thanksgiving Sweet Potato Balls
Stovetop Butternut Squash Soup
Balsamic Glazed Brussels Sprouts
Fall Salad with Pumpkin Maple Vinaigrette
Easy Vegan Fall Panzanella Salad
Equipment
- 1 small baking sheet, lined with tinfoil *to toast the bread cubes
- 1 medium frying pan *to sauté the vegetables and garlic
- 1 large salad bowl
- 1 medium mason jar with lid *for the dressing
Ingredients
- 1 (7oz) sourdough boule *purchased from Trader Joe's
- 2 tablespoons avocado oil *might need a splash more
- 2 cups Trader Joe's Holiday Hash
- 2 garlic cloves, minced
- 3 large heirloom tomatoes
- 1 shallot, thinly sliced
For the apple cider vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat the oven or toaster oven to 375 degrees Fahrenheit. Line a small baking sheet with tinfoil.
- Place the bread cubes onto the lined baking sheet in one even layer to toast and bake for 10 minutes. Once finished, carefully transfer the hot bread cubes to the large salad bowl to cool.
- Heat 2 tablespoons of avocado oil in a medium frying pan over medium heat. Once hot, add the Holiday hash and season with salt and pepper. Stir occasionally and sauté for 6-8 minutes. Add the minced garlic at the 5-minute mark, along with a splash of additional avocado oil if needed, and cook for another 2 minutes or so. Stir more frequently so the garlic doesn't burn. Set the pan aside to cool.
- Make the apple cider vinaigrette. Add all of the dressing ingredients to a medium mason jar. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper to taste. Secure the lid and give it a good shake until everything is incorporated.
- Assemble the salad. Add the sauteed holiday hash, tomato chunks, shallots, and additional salt and pepper. Drizzle the vinaigrette over the salad, toss it, and serve immediately or chill in the fridge for one hour. If you choose to chill the salad, wait until you serve it to pour the dressing onto the salad to avoid it getting soggy.
