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Autumn panzanella salad recipe

Autumn panzanella salad recipe

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Use leftover roasted root veg from this tasty traybake and crunchy seasonal apples make up this Italian-style salad, using toasted ciabatta to crisp the dish up to perfection. See method

  • Serves 4
  • 12 mins to prepare and 8 mins to cook
  • 432 calories / serving


  • 200g ciabatta, sliced or torn into chunks
  • 1 tbsp olive oil
  • 5g Parmesan, finely grated, plus 20g shavings
  • 1½ red eating apples, cored
  • ½ lemon, juiced​
  • 520g leftover roasted root veg, halved
  • 85g watercress, thick stalks removed
  • 1 tbsp red wine vinegar
  • 1 small garlic clove
  • 1 tsp wholegrain mustard
  • 3 tbsp extra-virgin olive oil
  • ¼ tsp soft light brown sugar
  • 6g fresh parsley, chopped

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    4g 22%
  • Sugars

    15g 17%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 42.5g Protein 9.9g Fibre 5.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the bread on a baking tray with the oil and grated Parmesan; season, toss to coat. Bake for 5-8 mins until golden and crisp.
  2. Meanwhile, slice the apples and toss with a little lemon juice to prevent browning. In a large bowl, mix through the leftover root veg. Add the salad leaves and toasted bread.
  3. Shake the dressing ingredients together in a jam jar; season to taste. Pour half into the veg bowl and toss gently to coat before piling onto a serving plate. Add the Parmesan shavings and serve with the remaining dressing.

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