For this recipe, we lean on in-season root vegetables like carrots, parsnips, and beets, along with hearty kale, for a twist that fitting to fall. A maple brown butter dressing infused with fresh rosemary ties everything together and a scattering of crumbled goat cheese adds a creamy tang to every forkful.
Mix and Match Root Vegetables
In the recipe, I intentionally keep the selection of root vegetables up to you. That’s because it’s fall and we are bursting at the seams with a wide variety of root vegetables—you never know what you might find on your visit to the grocery store or the farmers market. I opt for a colorful mix of carrots, beets, parsnips, and sweet potatoes, but even if you just select one or two, you won’t be disappointed.
Make this Salad up to 4 Hours Ahead
“Make-ahead” and “salad” don’t usually go hand in hand, but panzanella is an exception. Traditionally, panzanella is a Tuscan salad of crunchy bread and vegetables that’s made in the summer using juicy ripe tomatoes, cucumbers, and fresh herbs. The longer the salad sits, the bread soaks up the dressing and juices from the vegetables, which means it can sit for a few hours without any risk of it getting soggy and sad. This panzanella recipe is no different. While you can dig into it almost immediately, you can make it up to 4 hours in advance. Technically, it can hold for even longer because the vegetables won’t wilt and the bread will continue to soak up more flavor. I recommend refreshing it right before serving with a generous drizzle of olive oil and vinegar. You may also need to season it with a bit of salt and black pepper.
Panzanella: A Side Dish or the Thanksgiving Star
Panzanella can be a side or the star. It has enough heft to be a meatless main dish—my husband and I have enjoyed it many times on its own for a simple and satisfying weeknight dinner. It’s also well-suited to entertain with and be served at your Thanksgiving feast.
More Delicious Thanksgiving Sides
Sweet Potato and Pork Thanksgiving Stuffing Balsamic Roasted Brussels Sprouts and Shallots Sautéed Chestnuts, Onions, and Bacon Creamed Corn Butternut Squash with Brown Butter and Thyme
8 ounces (1/2 loaf) sourdough or country-style bread 5 tablespoons olive oil, divided, plus more as needed 1 teaspoon plus 1/4 teaspoon kosher salt, divided, plus more as needed 1/2 teaspoon freshly ground black pepper, divided, plus more as needed 2 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets, peeled and cut into 1-inch pieces 1 small red onion, cut into 1-inch pieces
For the brown butter dressing
4 tablespoons unsalted butter 1 tablespoon chopped fresh rosemary 3 tablespoons apple cider vinegar, plus more as needed 2 teaspoons Dijon mustard 2 teaspoons maple syrup 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
For assembling
1 medium bunch (about 6 ounces) lacinato kale, destemmed and torn into bite-sized pieces 4 ounces goat cheese
Roast the vegetables, tossing halfway through, until tender and caramelized, 40 to 45 minutes. Add the rosemary and stir until fragrant, about 10 seconds. Remove from the heat and carefully stir in the vinegar, mustard, maple syrup, salt, and black pepper. Let the salad rest at room temperature for at least 10 minutes, tossing occasionally, to distribute the dressing. Crumble the goat cheese on top and toss gently to combine. Did you love the recipe? Leave us stars below!
