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Roasted Fall Panzanella Salad with Sambucol Elderberry Vinaigrette

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Roasted Fall Panzanella Salad with Sambucol Elderberry Vinaigrette

This autumn-inspired spin on a Tuscan summer salad will make your tastebuds dance! There's nothing ho-hum about this delicious vegan Roasted Fall Panzanella Salad. Paired with an elderberry vinaigrette made with Sambucol Black Elderberry Syrup for a touch of sweetness and immune support.*

Recipe by The Vegan Rhino

Serves: 6

Ingredients:

  • 2 Tbsp. avocado oil
  • 16 oz. Brussels sprouts, halved
  • 14 oz. butternut squash, peeled & cubed
  • 10 oz. beets, peeled & cubed
  • 8 oz. carrot, diced
  • 4 (1-in. slices) crusty artisan bread (6 oz.), cubed
  • 1/2 tsp. Himalayan pink salt, divided
  • 1/4 tsp. ground black pepper, divided
  • 1 bunch kale, washed & chopped
  • 1/4 cup pecans
  • 1/4 cup dried cranberries

Elderberry vinaigrette

  • 1/4 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. + 1 tsp. light agave
  • 1/4 tsp. Himalayan pink salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. Sambucol Black Elderberry Syrup
vegan fall panzanella salad with elderberry vinaigrette

Directions

  1. Preheat oven to 400°F and line two baking sheets with parchment paper.
  2. Lay brussels sprouts, squash, beets and carrots in an even layer and drizzle with 1 1/2 tablespoons of the oil. Season with salt and pepper and roast for 25 minutes. Remove from the oven and allow to cool to prevent kale from wilting.
  3. On the other baking sheet, place bread in an even layer and drizzle with remaining 1 1/2 teaspoon of oil, salt and pepper. Bake for 10 minutes, stirring half way through, until lightly golden brown. Remove from the oven.
  4. In a large bowl, add kale and top with roasted vegetables, croutons, pecans and dried cranberries.
  5. In a jar with a lid, combine all the vinaigrette ingredients and shake until homogenous. Drizzle over salad and toss.
  6. Serve and enjoy!

Chef’s tip: Make this salad the same day you are going to serve it for the best results. You can make the vinaigrette a day in advance, just mix in the elderberry syrup prior to serving.

 

Ryan Shepard is the founder of The Vegan Rhino, a place for sharing recipes and spreading the message of home cooked veganized meals. Ryan has been following a vegan lifestyle since 2017 and enjoys sharing tips about how you can make small changes in your own life.

Find him at theveganrhino.com and @theveganrhino on Instagram.

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