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Panzanella with Turmeric Dijon Dressing [Vegan]

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Panzanella is an Italian dish traditionally made of tomatoes and diced bread, and usually eaten during the summer. If tomatoes aren't in season, give this delicious fall panzanella a try. The tangy dressing goes well with the sweet and earthy tones of the butternut squash.

Panzanella with Turmeric Dijon Dressing [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



For the Panzanella:

  • 2 cups cubed butternut squash (about 1 medium butternut squash)
  • 2 cups torn or cubed bread (any kind)
  • Olive oil
  • Sea salt and pepper to taste
  • 1 teaspoon chopped fresh thyme
  • Olive oil
  • Sea salt and pepper to taste
  • 1 teaspoon ground cinnamon
  • 1/2 cup toasted and chopped hazelnuts
  • 1 green apple, thinly sliced
  • 1 large handful of dried cranberries
  • 1 small bunch of kale, de-ribbed & torn into bite-sized pieces

For the Turmeric Dijon Dressing:

  • 1/4 cup dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon grade B maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoon nutritional yeast
  • sea salt to taste


  1. Preheat the oven to 300 F. Put the bread on a large sheet pan then drizzle with a bit of olive oil. Sprinkle with a pinch of salt and pepper and the thyme, then toss to coat the bread evenly. Bake the bread for 20 to 30 minutes or until it becomes dried out. It should be similar in texture to a crouton. Remove from the oven to cool before using it in the salad.
  2. Preheat the oven to 400 F. Put the butternut squash on a large sheet pan then drizzle with a bit of olive oil. Sprinkle with a pinch of salt and pepper and the cinnamon. Toss to coat evenly then roast the squash for 20 to 25 minutes until tender. Remove the squash and set it aside until you are ready to assemble your salad.
  3. Whisk together all dressing ingredients until smooth. Set aside until you are ready to assemble your salad. If the dressing seems too thick, you can thin it as needed with water.
  4. Put everything except for the dressing into a large bowl. Drizzle with about 2/3 of the dressing, then toss well to combine. Taste the salad and add the remaining dressing if necessary.







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