Fall Panzanella Salad

I love panzanella salad - its a classic Italian bread + tomato salad that should be a staple in everyone life. I ate a variety of panzanella salad in the Summer but never got around to sharing one. It's something about the combination of bread, seasonal produce, and of course the cheese (it's always the cheese) that makes panzanella salad extra special. Fall panzanella salad is not your mealsy salad - it's seasonally inspired, wholesome,  delicious salad that can be enjoyed for lunch, dinner (or both).I have a thing for roasted butternut squash in my salad (case in point --> butternut squash, apple, and walnut salad)  but why not add other Fall favorites - beets & Brussel sprouts. If you are not a big fan, use whatever roasted veggies you like. But really, have you tried roasted Brussel sprouts? or beets in that matter? It changed me.

Like most salad, it is easy to assemble + flexible enough to meet everyone's dietary needs. Swap regular bagautee (or any crusty bread) with a gluten-free type and omit cheese to make it vegan friendly. I made a simple vinaigrette but you can fancy things up with balsamic if you'd like.

I love the combo of butternut squash, beets, and Brussel sprouts but you can pick and choose your fav.

I hope you are excited as I am about Fall because I am about to share a lot of seasonally inspired recipes (think apples, pumpkins, and all things comforting) in the near future! Have a great Monday friends! If you make this salad, I'd love to hear your feedback. Feel free to tag me on instagram or use #foodpleasureandhealth.

Fall Panzanella Salad

Author: Dixya @Food, Pleasure, and Health

Serves: 3-4


  • 12-14 Brussel sprouts

  • 2 cups cubed butternut squash

  • 1 tablespoon olive oil

  • 2 medium beets, peeled and cubed

  • 2 cups cubed bread (I used baguette)

  • 3 handful arugula

  • 2 oz goat cheese

  • 1/4 cup roasted pumpkin seeds

    for the dressing:

  • 1 tablespoon olive oil

  • 3 tablespoon apple cider vinegar

  • 1 garlic clove, mined

  • salt, pepper to taste


  1. Preheat the oven to 400F.

  2. Line a large baking sheet with parchment paper and arrange butternut squash, beets, and Brussel sprouts. Drizzle olive oil over veggies and let them roast for 35-40 minutes until evenly roasted. Stir veggies at 15-20 minute mark.

  3. Meanwhile, whisk together olive oil, apple cider vinegar, garlic, salt and pepper together. Set it aside.

  4. Towards the last 5 minutes, add bread pieces to the baking sheet so it gets toasted too.

  5. Remove from the oven add arugula to the pan. Drizzle dressing over it and massage gently.

  6. Top it with goat cheese and pumpkin seeds at the end.


You will notice the vinaigrette I used has ratio of 1:3 olive oil to vinegar; since roasted veggies has some oil, I didn't feel the need to add more olive oil.

You can prepare everything in advance and assemble it right before serving so the bread and arugula doesn't get too soggy.