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.
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.