Rosemary Roasted Root Vegetable Panzanella

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Large bowl of vegan panzanella next to a bowl of creamy mustard tahini dressing

If you’ve never tried panzanella, you’re in for a treat!

Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.

Olive oil, tahini, sourdough bread, chickpeas, apple cider vinegar, lemon, beets, carrots, leeks, kale, rosemary, mustard, and sea salt

Origins of Panzanella

Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread.

The earliest written recipes date back to the 14th and 16th centuries. And while these early versions were heavier on the onions, tomatoes became a more central ingredient by the 1900s.

Our version is not traditional but is inspired by the concept of revitalizing stale bread with dressing and seasonal vegetables. You can find a more traditional recipe for panzanella here.

Baking sheet of beets, rosemary, carrots, and leeks

Fall-Inspired Panzanella

Though typically more of a summer dish, this recipe is inspired by fall flavors!

We roasted root vegetables to bring out their sweetness and infused them with fresh rosemary for an herby aroma. And for greens, we went with kale for its hearty texture and availability during the colder months.

To add more texture, carbs, fiber, and protein, we opted for chickpeas and a hearty sourdough bread.

Parchment-lined baking sheet of crusty bread, garlic cloves, and chickpeas

A vinaigrette dressing is most common with panzanella. But we opted for a tahini-based dressing for added nutrients and creaminess. Plus, kale + tahini = magic!

Stirring a bowl of creamy tahini mustard dressing

We hope you love this panzanella! It’s:

& Delicious!

It’s perfect on its own as a comforting plant-based entrée. Or serve as a side to nearly any main! We think it would pair especially well with other Italian-inspired dishes including the following.

What to Serve with Panzanella

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Using wood salad tongs to toss a bowl of Rosemary Roasted Root Vegetable Panzanella

Rosemary Roasted Root Vegetable Panzanella

An autumnal panzanella featuring rosemary roasted root vegetables, garlicky chickpeas, and jumbo croutons. Topped with a mustard tahini dressing for the ultimate plant-based meal or side.
Author Minimalist Baker
Tahini sauce next to a large bowl of Rosemary Roasted Root Vegetable Panzanella
5 from 22 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 (Entrée servings)
Course Entrée or Side
Cuisine Gluten-Free (optional), Italian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 3 cups peeled, chopped root vegetables (such as beets, carrots, or sweet potato)
  • 1 medium leek, halved, rinsed clean, and chopped into 1/4-inch slices
  • 1 Tbsp avocado or olive oil
  • 1 healthy pinch each salt and black pepper
  • 2 sprigs fresh rosemary, chopped (or sub dried)


  • 1 (15-ounce) can chickpeas, rinsed and drained and patted dry with a towel (or sub ~1 ½ cups homemade)
  • 1 Tbsp avocado or olive oil
  • 1 healthy pinch each salt and black pepper
  • 1 sprig fresh rosemary, chopped (or sub dried)
  • 5 cloves garlic, crushed or roughly chopped (optional)


  • 2 cups day old sturdy bread, cubed (such as sourdough // if gluten-free, use gluten-free bread or omit)
  • 1 tsp avocado oil
  • 1 healthy pinch each salt and pepper


  • 1/4 cup tahini (cashew butter could also work here, or sub olive oil to make it more of a vinaigrette)
  • 1 ½ tsp whole grain mustard
  • 2-3 Tbsp lemon juice (~1 large lemon)
  • 1 tsp apple cider vinegar
  • 2-3 tsp maple syrup
  • 1 healthy pinch each salt and pepper
  • 2-4 Tbsp water to thin


  • 1 large bundle kale, torn into bite-size pieces, large stems removed (1 large bundle is ~8 cups or 200 g)
  • 2 Tbsp lemon juice (optional)
  • 1 pinch each salt and pepper (optional)


  • Preheat oven to 400 degrees F (204 C // use convection if you have it to speed cook time!) and position one rack near the top of the oven and another rack in the top/center of the oven. Also line two large baking sheets with parchment paper.
  • Chop root vegetables and thinly slice leek (be sure to rinse away any residual dirt) and add to one of the prepared baking sheets. Sprinkle with oil, salt, pepper, and rosemary and toss to coat (see photo).
  • Spread in an even layer and place on the bottom rack of the oven. Bake for 20-25 minutes, or until vegetables are tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
  • Add your rinsed, dried chickpeas to a medium mixing bowl and top with oil, salt, pepper, rosemary, and crushed garlic (garlic optional). Toss to combine, then add to one half of the other prepared baking sheet (the croutons will go on the other side later). Place in the oven on the top/center rack, and bake for ~20 minutes, or until golden brown.
  • In the meantime, prepare dressing by adding tahini, grainy mustard, lemon juice (starting with lesser amount), apple cider vinegar, maple syrup (starting with lesser amount), and salt and pepper, and whisk to combine. Add water until pourable.
  • Taste and adjust seasonings as needed, adding more lemon for brightness/acidity, apple cider vinegar for tanginess, maple syrup for sweetness, salt or pepper to taste, or mustard for zestiness. Set aside.
  • To the same mixing bowl used for the chickpeas, add your cubed bread and toss with a little oil, salt, and pepper. Add to the other half of the baking sheet with the chickpeas and bake for ~8-10 minutes, or until toasty and golden brown.
  • Add chopped kale (or other greens) to a large mixing bowl (option to dress with a bit of lemon juice, salt, and pepper and massage for 1-2 minutes for more tender texture / improved digestibility). Then top with roasted vegetables, chickpeas, and croutons. Add half of the dressing, toss, and reserve the other half for serving.
  • Best when fresh, but if saving for later, store all parts separately — especially the dressing and croutons — to keep from getting soggy.
 Dressing will keep for 5-7 days. Croutons will keep loosely covered at room temperature for ~2 days. Salad will keep for 2-3 days. Not freezer friendly.



*The majority of the prep happens while cooking, meaning it’s more than 5 minutes prep (but the total time required is still around 30 minutes).
*Nutrition information is a rough estimate calculated with beets, the lesser amount of ranges where provided, and without optional ingredients.

Nutrition (1 of 3 servings)

Serving: 1 entrée serving Calories: 533 Carbohydrates: 64 g Protein: 17.4 g Fat: 25.9 g Saturated Fat: 3.3 g Polyunsaturated Fat: 7.8 g Monounsaturated Fat: 12.25 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 703 mg Potassium: 967 mg Fiber: 14.8 g Sugar: 19 g Vitamin A: 3821 IU Vitamin C: 76.7 mg Calcium: 356.07 mg Iron: 6.85 mg

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My Rating:

  1. Luci says

    I hesitated to try this recipe as it seemed complicated and time consuming. I was wrong. This was so easy to make and incredibly delicious & filling!

  2. Nicki says

    Did you start with cooked beets and then roasted them?
    The picture of them on the pan (pre roasting) look already cooked…
    please advise, I’ve never used beets!

  3. Kathy Jackson says

    I have made this delicious salad several times. It’s a process, but my goodness is it worth every minute! So far, I’ve only made this for myself, but it’s a big wonderful salad perfect for a gathering. Dressing is unreal – make some extra!!!

  4. Renata Hyblova says

    I made it today for supper for my family.
    Very good! Everybody lake it. Thank you for tasty and healthy recipes.

  5. Taylor says

    I do not like kale and I LOVE this dish!!! it is so perfect! the garlic, the lemon, the rosemary and the root veggies! made the dressing more of a vinaigrette. made it for the first time tonight and I can see this becoming a staple. so good.

  6. Kait says

    Honestly cannot get enough of this. Every time my husband and I make it, we make a big batch and I wolf it down for dinner, breakfast, and lunch the next day. While I love all the ingredients in this dish, it’s so much greater than the sum of its parts and a PERFECT healthy dish for the colder months, especially. Thanks so much for sharing! (She says through huge bites of kale and croutons)

  7. Cait says

    It may not be fall, but this dish was super lovely this evening (and looking forward to leftovers tomorrow!). We doubled the recipe and made it pretty much as written (only had one leek, so added a shallot). But other than that, made the dressing to taste and pulled it all together nicely! It was a hit! Thank you!

  8. Lani says

    I’ve made this recipe twice and our family loved it! I didn’t have lemon juice so I substituted lime juice this time and it tasted great. I saw that cashew butter was a tahini substitute so I ground up some cashews with a little olive oil in my food processor. My daughter who doesn’t care for cashews said she adored the dressing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoyed it. Thanks so much for the lovely review, Lani!

  9. Kelci says

    This is SO good! We always have stale sourdough around and this was a great way to use it! I prefer to sauté the kale just a bit but otherwise the sauce and flavor combos are incredible! Your recipes are amazing, Dana! We’re not vegan or vegetarian but we use your recipes all of the time because they are so flavorful. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kelci! Thanks so much for your kind words and lovely review! xo

  10. Grace says

    This was incredible! The creaminess of the dressing was a perfect topping for the kale base. I used parsnips, carrots, sweet potatoes, and beets. Would recommend making!

  11. Kelly says

    This was delicious. I think my favorite part was the sourdough croutons. I’m glad I still have half a loaf left. I see more croutons in the near future.

    It seems like a lot at first, but really it pulls together pretty quick as soon as you get everything into the oven.

  12. Rah says


    I absolutely love your recipes and have been consistently visiting and using your blog as my cooking resource for the past two years!!

    I haven’t commented yet but wanted to just provide some feedback- I LOVE your site but I have been finding it very frustrating to use when it has so many pop-ups with the free e-book but mostly with the pop-up video which plays automatically on mobile.

    It has, at times, made me second guess popping on to find or share a recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi, Rah! Sorry to hear that. To keep our content free we rely on ads, but always try to optimize for user experience. And on mobile (as the screen is smaller) it can feel a little cramped. But we will revisit our current # and placement to see if we can make any improvements! We so appreciate the feedback. Glad you’ve been enjoying the recipes.

      • Kelly says

        I have the same unfortunate experience. On desktop its not so bad, but with mobile (and that’s what I’m using when I’m in the kitchen), the ads are really intrusive. Oftentimes they’ll still be loading on me while I’m trying to scroll through to read components and then find they get pushed up or down the screen because of ads loading in.

        Just a thought, Angela from Oh She Glows developed a recipe app. It contains pretty much all the recipes that are on her web site, but you pay a small one-time fee for the app and then you get to view all her recipes ad-free (and in a mobile-friendly format for while you’re in the kitchen). You should check it out for ideas.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Thanks for your input, Kelly! We have considered doing a mobile app but they’re quite an investment and it’s not as easy as just copying and pasting your content from blog to app. But we appreciate the feedback and we’ll see if there’s any way we can improve user experience!

  13. Amanda says

    This was so good! Very easy to put together and delicious! I used sweet potato and carrots and subbed in shallot for the leek.

  14. Lola says

    Delicious! I used sweet potato, carrots, beets, and radishes. Love the versatility and simplicity of this recipe. Thank you!

  15. Nicole says

    This was delicious! I didn’t have leek and so used a regular white onion, and otherwise about a third carrot and two thirds yam. Thanks for another lovely recipe. I really appreciate that the weekly recipes tend to use in season produce, and match well with what I get in local food boxes.

  16. Liz F says

    This was amazing! I used rutabaga, beets, and butternut squash as my veggies since that is what I had and they worked perfectly. This is definitely going into the rotation! Thanks for another winning recipe :)

  17. Maggie says

    Tip for leftovers: Eat all the bread (it will get mushy), then store leftovers in the fridge. Reheat in the oven for a few minutes (the kale will get a bit crispy), and put between two slices of bread with butter and more mustard. Yum!

  18. Maggie says

    Made this recipe exactly as written, it was amazing! The hearty sourdough bread I used went so well with the dressing and the roasted vegetables, a perfect chilly evening meal.

      • Kate Mooneyham says

        In the instructions it says to put oven racks at top, and top center, but then it says to put veggie sheet pan on bottom rack, and chickpeas on top center. Please clarify. Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Kate, sorry for the confusion! When it says bottom rack in step 3, it means the lower of the two racks, so the one that’s in the top/center. Hope that helps!