Easy Vegan Pumpkin Panzanella

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This delicious vegan Pumpkin Panzanella salad might just be one of the all-time best winter salads. It combines the delicious roasted sweetness of the pumpkin with the crunchiness of the bread that panzanella is known for. But unlike traditional panzanella there is no cheese to be found anywhere. Instead, think maple roasted pumpkin that’s loaded with flavourful spices like paprika, oregano, garlic and chili and topped with crunchy walnuts and sweet delicate pomegranates. It doesn’t get much better than this vegan salad. 

I like to serve this salad as a side dish for vegan Thanksgiving and it usually also makes an appearance at my Christmas dinner table…because it’s just irresistibly delicious and a sure crowdpleaser. 

What’s great about this Easy Pumpkin Panzanella Salad

  • Just about everything
  • Loaded with flavours and crunchy textures 
  • Healthy and full of vitamins and minerals
  • Vegan, soy free and can be nut free
  • Can be gluten free – just use gluten free bread instead of regular bread
  • A crowdpleaser of a salad
  • Ideal salad for vegan Thanksgiving and Christmas
  • Hearty, easy to make winter salad
  • Can be eaten as a meal in itself
  • Works amazing as a side dish to almost any main courses

What if I can’t use walnuts in my easy pumpkin panzanella salad?

If you can’t eat walnuts, you can always replace them with any other type of nuts that you aren’t allergic to. And if you’re allergic to all nuts, you can simply substitute with more chickpeas, and add 2 tbsp sesame seeds to get a little extra crunch. 

Another option is to use pine seeds or sunflower seeds. All of these options work well to add extra omega fatty acids and a little extra crunch.

What kind of bread should I use?

You can use any type of bread you have in your home that needs to be used. I prefer using white bread types, but you can just as well use bread made with rye or even gluten free bread will also work. 

The most important part to getting the right texture is to make sure the bread is a few days old and make sure it’s generously covered in the olive oil sauce. You want the bread to soak up as many of the flavours and spices as possible.

Gluten free version

If you need a gluten free version of this recipe, I’ve got you covered. Just make sure to use gluten free bread for the recipe and you are good to go. You can use any type of gluten free bread (I recommend going with your favourite). Just be sure to cover the bread well in the sauce and spices, so it can soak up all the flavours. 

Using leftovers

If you are lucky enough to get any leftovers from this salad, you can eat them for next days lunch in a wrap or even as is. I like to reheat the salad in the microwave for 30 seconds on high, but you can just as easily eat it cold. 

How is this Easy Vegan Pumpkin Panzanella Salad made? It’s so simple:

Instructions

  • Preheat the oven to 400F and line a baking tray with baking paper. 
  • Now, place the pumpkin chunks on the baking tray and add the drained chickpeas. Rip the stale bread into large chunks and add to the baking tray.
  • Next, in a small bowl, mix together olive oil, chili sauce, maple syrup, tamari, garlic powder, paprika, oregano and salt. Pour the sauce over the pumpkin. Mix together until all the pumpkin, bread and chickpeas are covered in spices and sauce.
  • Now for the fun part where the oven does all the work for you: Bake in the oven for 25-30 minutes or until the pumpkin are golden and just starting to turn black at the edges. Be sure to flip over the pumpkin halfway through.
  • Once the pumpkins are done, remove from the salad from the oven and top with walnuts, pomegranate seeds, a sprinkle of spring onions and a generous topping of fresh basil. Serve hot or cold and enjoy. 

Easy Pumpkin Panzanella Salad (vegan)

This vegan Pumpkin Panzanella salad is one of the best winter salads. It combines the delicious roasted sweetness of the pumpkin with the crunchiness of the bread that panzanella is known for. But unlike traditional panzanella there is no cheese to be found anywhere. Instead think maple roasted pumpkin that’s loaded with flavourful spices like paprika, oregano, garlic and chili and topped with crunchy walnuts and sweet delicate pomegranates. It doesn’t get much better than this vegan salad. 
Course Dinner
Cuisine American
Keyword salad, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Author Simone – Munchyesta.com

Ingredients

  • 2 pounds Pumpkin Peeled and cut into 1-inch chunks
  • 1 tbsp Olive Oil
  • ½ cup Stale Bread
  • 1 15oz can Chickpeas Rinsed and drained
  • 1 tbsp Chili Sauce Mild
  • 1 tbsp Maple Syrup
  • 1 tbsp Tamari
  • 1 tsp Garlic Powder
  • 1 tbsp Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Sea salt
  • ½ cup Walnuts
  • 1 Spring Onion Chopped
  • 1 Pomegranate
  • 1 bunch Fresh Basil

Instructions

  • Preheat the oven to 400F and line a baking tray with baking paper. 
  • Place the pumpkin chunks on the baking tray and add the drained chickpeas. Rip the stale bread into large chunks and add to the baking tray.
  • Next, in a small bowl, mix together olive oil, chili sauce, maple syrup, tamari, garlic powder, paprika, oregano and salt. Pour the sauce over the pumpkin. Mix together until all the pumpkin, bread and chickpeas are covered in spices and sauce.
  • Bake in the oven for 25-30 minutes or until the pumpkin are golden and just starting to turn black at the edges. Be sure to flip over the pumpkin halfway through. Once they are done, remove from the oven and top with walnuts, pomegranate seeds, a sprinkle of spring onions and a generous topping of fresh basil. 
    Serve hot or cold and enjoy. 

Are you looking for more delicious salads? Try my easy and delicious pear harvest salad recipe or my colourful Mexican Salad recipe

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