Hi guys, Happy Monday- I hope you had a great weekend!
We are in the countdown to Thanksgiving now, with it just 10 days away. Do you know what your menu looks like yet?
I have a few more dishes to share with you over the next week and a half and I am looking forward to it!
Like this beautiful Autumn Panzanella salad. roasted fall veggies like brussels sprouts, sweet potatoes, red onion and delicate squash on a bed of baby arugula and crispy golden croutons (made with a vegan gluten-free baguette!) Bright little pops of pomegranate seeds and a zesty Pumpkin Tahini Vinaigrette are the finishing touch that lend so much flavor.
There are so many goodies in this salad that is hard to know where to start or finish- you are going to love it!
Autumn Panzanella Salad with Pumpkin Tahini Vinaigrette
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- Roasted Vegetables:
- 1 delicata squash, sliced into ¼ inch thick slices (seeded)
- 1 large red onion, cut into ¼ inch thick slices
- 2 cups peeled and cubed sweet potato
- 2 cups Brussels sprouts, halved
- ¼ cup olive oil
- kosher salt
- Crioutons:
- 2 cups vegan, gluten-free baguette
- 3 tablespoons olive oil
- Salad:
- 8 cups fresh baby arugula
- ¾ cup fresh pomegranate seeds
- Pumpkin Tahini Vinaigrette:
- 2 cloves garlic, minced
- 1 tablespoon pumpkin puree (canned)
- 2 tablespoons tahini
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1-2 tablespoons hot water
- kosher salt
Instructions
- Preheat the oven to 400 degrees.
- Prepare two sheetpans. On one of them, lay the delicate squash rounds and red onion rounds and on the other sheet pan, arrange the brussels sprouts and sweet potato chunks. Drizzle all of the vegetables with olive oil and toss to coat. Sprinkle with kosher salt and roast the vegetables for 20 minutes.
- Move the vegetables to another dish. Toss the bread with the olive oil and sprinkle with kosher salt and place them on one of the sheet pans. Bake them in the 400 degree oven for 10 minutes.
- While the croutons are toasting, make the salad. In a large bowl or on a platter make a bed of baby arugula and add the squash, onions, brussels sprouts and sweet potato chunks.
- Make the Pumpkin Tahini Vinaigrette: In a small bowl whisk together the ingredients until smooth. Season to taste with kosher salt.
- When the croutons are finished, add them to salad and then drizzle with the vinaigrette. Sprinkle with the pomegranate seeds and serve!
Print Recipe
This looks incredible!
OMG we need a fall salad party! I am loving yours!
This salad is right up my alley! Love that dressing, too!
Pumpkin tahini vinaigrette?! so genius! I’m coming to your house for T-giving 🙂
YES to this salad!
Sooooooo tasty!! I wanna dive in 🙂
GORGEOUS SALAD!!!!
This salad sounds incredible!
I’m making this for Thanksgiving and doing as much in advance as possible. Should the dressing be refrigerated until use? Thanks for such a beautiful fall salad!
Yes! Definitely dress at the last minute!
This is absolutely gorgeous! I can’t wait to make this!
Thanks for this wonderful and beautiful Autumn salad/dish. I served this dish for our Thanksgiving (Canadian) dinner which we celebrated yesterday! One of our sons is gluten-free and lactose free and this hit the spot. I will be serving this “showstopper “ often since it’s beautiful as well as nutritious.
This salad is literally a work of art!