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.
Servings: 8 servings
Calories: 212kcal
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.
Notes
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.
If you do not have Holiday Hash, make your own instead. Make a combination of the following to equal about 1.5 cups. Minced carrot, celery stalks, sweet potato, butternut squash, onion, and then add a tablespoon of fresh minced sage, and a tablespoon of fresh minced thyme. Season with salt and pepper.
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.
Nutrition
Serving: 0.5cup | Calories: 212kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 152mg | Potassium: 137mg | Fiber: 2g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1mg