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Roasted Vegetable Panzanella Salad

This Roasted Vegetable Panzanella Salad is made with delicious root vegetables and creamy vegan mozzarella cheese. An Italian tradition that I love.

Prep Time
20 mins
Cook Time
20 mins
Servings: 4 -5
Course: Salad
Cuisine: Vegan

Ingredients

For the bread:
  • 6 pieces Silver Hills bread cut into cubes
  • 2 tbsp olive oil
  • salt + pepper as desired
  • 2 tbsp. fresh thyme
For the roasted vegetables:
  • 1 large carrot cut into cubes or bite-sized chunks
  • half a large sweet potato cut into cubes
  • 1 large white onion cut into cubes or bite-sized chunks
  • 1 acorn squash cut into 1-inch width-sized pieces then into quarters
  • 2 medium-sized parsnips cut into cubes or bite-sized chucks
  • 4 tbsp. fresh thyme
  • season to taste
  • 2 tbsp. olive oil
  • Juice of one lemon
For the dressing:
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • season to taste
  • 1 tsp dry thyme
  • 1 tsp dry oregano
  • 1 tsp basil
Toppings:
  • vegan mozzarella
  • handful fresh basil rough chop
  • handful fresh mint or parsley rough chop

Instructions

    Cup of Yum
  1. Preheat oven to 350F and line 3 baking sheets with parchment paper.  Set aside.
  2. Arrange bread onto 1 baking sheet, drizzle with olive oil, seasoning and thyme.  Lightly toss with hands and bake for around 10-15 minutes. Remove from oven, place into bowl and set aside to cool.
  3. Into a large mixing bowl combine all your veggies, oil, seasoning, spice and lemon.  Stir till well combined and arrange onto the baking sheets.  Cook till carrots and parsnips are fork-tender, this may take up to 45 minutes.
  4. While your veggies cook, prepare your fresh herbs and dressing.  For the dressing, simply add all your ingredients into a jar and shake to combine.  I suggest doubling the recipe.
  5. Remove vegetables from oven and cool for at least 30 minutes before serving.
  6. For serving, combine and gently toss your bread, veggies, mozzarella, fresh herbs and dressing. Serve on it's  own or with your favourite pasta dish.