Elaborate Preppable Vegan Panzanella
There is literally thousands of vegan panzanella recipes on the internet. Most of them are even characterised as “easy”. However, with salads for dinner, I love to be a bit more on the elaborate side of things. Don’t get me wrong, I love salads that you can easily throw together within 5 minutes. Nonetheless, I tend to look at my dinner plate with a proud and satisfied face. Makes me feel like there is one thing I certainly did accomplish today.
That’s why this rather elaborate and yet preppable vegan panzanella makes a perfect holiday dish. I’ve also taken it to vegan potlucks a few times. I go to say, everyone was absolutely satisfied.
Potlucks are a time-honored tradition. They are a great way to try recipes you’re not sure you’ll like. Chances are people at the potluck will go crazy for your dish. If they don’t then, well, you take your dish back home and feed it to stray cats on the way home.
The elaborate panzanella recipe requires very little equipment:
- Parchment paper such as Reynolds Kitchens Unbleached Parchment Paper (affiliate link)
- Freezer-friendly bags such as Glad Food Storage and Freezer 2 in 1 Zipper Bags (affiliate link)
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Elaborate Preppable Vegan Panzanella
Ingredients
For the dressing
- 2 tbsp balsamic vinegar
- 1 garlic clove minced
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- pinch of salt
- ground black pepper to taste
For the salad
- 4 cup sourdough bread cubbed
- 2 medium-sized pumpkins Winter Squash or Hokkaido
- 1½ tbsp dried rosemary
- 2 tbsp dried thyme
- 2 cup corn salad
- 1 British cucumber cubed
- 3 tbsp capers
- 3 tbsp green olives
- handful of fresh parsley for garnish
Instructions
On Prep Day
- Make the dressing: In a small jar, place the balsamic vinegar, minced garlic, maple syrup, Dijon mustard, olive oil, salt, and pepper. With the lid on shake to combine. Chill in the fridge.
- Slice the sourdough bread into 1-inch cubes until you have 4 cups. Place into an airtight container and leave it on the counter.
- Slice each pumpkin down the middle, lengthwise. With a spoon, scrape out all of the seeds. Slice the pumpkin into thumb-thick “half-moon” slices, and place them into an airtight container. Season with rosemary and thyme.
On Eat Day
- Position two racks near the centre of the oven. Preheat the oven to 400°F( 200°C), and line two extra-large baking sheets with parchment paper.
- Place the seasoned pumpkin onto one of the baking sheets. Add a tablespoon of oil and toss until the pumpkin is thoroughly coated. Sprinkle generously with salt and pepper. Roast the squash for about 30 to 38 minutes, until nicely brown on the bottoms. (There’s no need to flip halfway through baking unless you want them evenly browned.)
- While the pumpkin is roasting, spread the cubed sourdough onto the remaining baking sheet and toss it in a couple teaspoons of oil. When you have 10 to 15 minutes left of the pumpkin’s roasting time, place the sourdough in the oven with the squash and continue roasting for 10 to 15 minutes. The bread should feel lightly toasted when it’s ready, but it shouldn’t look brown.
- While the pumpkin and bread are in the oven, place the corn salad, capers, olives and dressing into a large serving bowl. When the pumpkin and sourdough are roasted, add them into the bowl, and toss well, until combined. Season the panzanella with more salt, to taste, if desired. Serve warm with a garnish of parsley leaves scattered on top.
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