Disclosure: This post was sponsored by the Grain Foods Foundation and Collectively. As always, my thoughts and opinions are 100% my own! Panzanella gets an autumnal Middle Eastern infusion when toasted whole wheat bread cubes are tossed with sumac-roasted root veggies and a pomegranate roasted red pepper vinaigrette, making for a hearty salad or vegetarian main dish.
I’m the kind of girl who likes to spread the whole grain love.
And my family are the kind of people who projectile vomit when I try to shove barley down their throats.
If that hasn’t stopped me yet, then, honey.
It’s really a mind over matter situation, though, because I’m pretty sure we can all agree that whole grains taste fabulous if you can just get people to give them a try.
And if you can’t, wellllll…..
…there’s always trickery. A little white lie here and there never hurt anyone. And in case you hadn’t guessed – I’m not above such things.
This panzanella, for instance, is made with a hearty crusty whole wheat bread, though you’d never know it because it is cut into large croutons, toasted to crispy-on-the-outside chewy-on-the-inside perfection and then doused with a roasted red pepper pomegranate vinaigrette. Give it a good shake-up with your favorite roasted root veggies and a quality block of feta, and I guarantee you there will be so much sweet savory tangy flavor going on in every bite that the grain-haters in your life will be none-the-wiser.
Just try not to give it away with an uncontrollable giggle spasm when they go back for seconds. That is always my tell. Always.
This panzanella would make for a perfect holiday first course or side dish! If you’re looking for more healthy recipes that incorporate whole grains, or just some information on why incorporating grains into a well balanced diet is good for you, then check out http://www.
- 1 (1 lb) loaf crusty whole wheat bread
- 2 sweet potatoes, peeled and cut into ½-inch dice
- 1 large parsnip, peeled and cut into ½-inch dice
- 5 medium carrots, peeled and cut into ½-inch dice
- 4 tbsp olive oil, divided
- 1½ tsp sumac
- 1 tsp aleppo pepper
- salt and black pepper, to taste
- ½ lb roasted red peppers
- 1½ tbsp pomegranate molasses
- 1 tbsp white balsamic vinegar
- 8 oz feta, crumbled
- Preheat oven to 400.
- Cut the loaf of bread into 1-inch cubes. Arrange on a parchment lined baking sheet in a single layer and roast for 10 minutes, or until crispy and starting to brown. Set aside.
- Combine the sweet potatoes, parsnip, and carrots in a large bowl. Toss with 2 tbsp of the olive oil, sumac, aleppo pepper, salt and black pepper. Arrange on a parchment-lined baking sheet in a single layer and roast for 30-40 minutes, or until tender.
- Meanwhile, in the bowl of a food processor, combine the roasted red peppers, 2 tbsp olive oil, pomegranate molasses, and white balsamic vinegar. Puree until smooth. Season with salt to taste.
- Toss the toasted bread cubes with the roasted root veggies, roasted red pepper dressing, and feta. Serve warm or at room temperature.
I love your panzanella Joanne! And you are a very consistent person!
What a colorful dish!
Haha – sorry bout your projectile vomiting family! My daughter tries to projectile vomit when I try to feed her avocados – but I pair them with chocolate and alls good!
I adore root vegetables so this looks really great to me! I love that your used sumac as well – it is not utilized very much! This is a beautiful fall dish!
What a delicious dish – love the veggies AND the wholegrains – it looks fabulous!
oh this looks fabulous!!!
That’s such a lovely hearty salad!
I could eat a panzanella salad every freaking day!! This recipe is awesome!
this is s really lovely and tasty panzanella Joanne!:)
I would be so happy to see this at my Thanksgiving… root veggies, carbs, cheese… love!
You are the panzanella queen! I feel like you’ve had so many yummy versions on your blog. This one is perfect for fall! Love it.
I LOVE this fall take on panzanella! Especially with the pomegranate molasses in there!
I keep trying to get more whole grains into our meals… so far barley is as far as they are willing to go… and the occasional brown rice… maybe this dish would turn the tide!
This looks fantastic Joanne. I feel like having this right now. 🙂
I love this fall spin on panzanella! And I’m realizing I need to scour your blog for a hearty vegetarian side for Thanksgiving dinner. I keep thinking of doing something grain-y.
this IS making a debut for Thanksgiving weekend, for sure!
I just tried barley for the first time on Sunday — blasphemy, I know! This panzanella looks absolutely amazing: hearty, delicious, comforting. Must try!
Whole grains are the best! I could never go back to the boring days of white flour and nothing but.
This panzanella looks so good. I haven’t used my pom molasses for a while but you might have inspired me to get it out 🙂
I love panzanella! This one looks so very good. I’m especially loving that vinaigrette.
So much goodness going on here. Especially those giant crispy croutons — GIMME.
fabulous recipe! the colors are so pretty, and that looks like a fantastic bread. Brilliant!
I love carbs and sumac so this is the recipe for me…love how you dressed this up, Jo!
I like panzanella salad but usually only do them in the summer with fresh lettuce, tomatoes, etc, this fall version of yours is very intriguing. I like this autumn spin.
Oooooo great hearty salad and gorgeous!
Your meal sounds delicious and imaginative.
A filling and delicious salad, Joanne. We are fans of wholegrain!
Love this Joanne – Panzanella is one of my favorite foods – I haven’t been eating much grains lately but this is one way I would love to indulge!
I could stop at the croutons and vinaigrette and be set. The rest of it is just an added bonus 🙂
Oh dear, I could eat this all day. Look at how gorgeous it looks, perfect.
Well, you did it! I look through bloggers food postings for the day and I see which ones make my mouth water….yours was the one! I would hoard this dish all to myself and not feel guilty about NOT sharing! Outstanding recipe! Pinning, duh!
I definitely think of panzanella, with bright tomatoes, to be a summer food. This is a great autumn twist.
Oh wow, that sounds incredible. And that vinaigrette! I know you’re coming into winter where you are, but this honestly is exactly what I feel like eating now that the weather is warmer. And yay whole grains!
Yes please. And I love tricking my family into eating whole grains…vegetables are a different store. Let’s not talk about the zucchini muffins.
I am a huge fan of panzanella. I often wonder if it’s because I adore croutons. And whole wheat or grain croutons are the best. How fabulous to use roasted veggies in this salad, instead of the normal cukes and tomatoes. Great recipe, Joanne! Vinaigrette sounds divine too.
I’d like whole wheat bread a lot more if it looked like that. That bread looks sooooo good. And I’m up for anything with sweet potatoes!
I can’t do whole grain bread when it’s just a sandwich, but this bowl of love. Bring it on.
I love the colors in this salad. Just delicious!
I’m known to shovel wholegrains into people’s mouths. I’m able to hide them everywhere since I like them so much!
This salad looks amazing… it’ll be happening soon, I tell you 😀
I must get some pomegranate molasses. This looks really good and there’s some wonderful flavours here. As for me, I love barley! xx
You are killing it with all these recipes girl! Where are you finding the time?!?
I’ve never had panzanella, but I may just have to change that! Love the flavours of the vinaigrette.
The way I see it is if it tastes delicious whether it’s whole wheat or white, why not go the whole wheat route? I guess that’s why I don’t understand my sister’s preference for white breads when for me, it tastes the same (if not better) with wheat. 😛
Yum yum yum. I need no trickery here!
This dish looks so delicious! And it’s gorgeous, too.
Absolutely gorgeous. You do eat well, Joanne!
I’ve really come to love whole grains – except brown rice, just not gonna happen 🙂 This panzanella is gorgeous, I love the colors!
Whoa lady! This is one stunning salad!
I love panzanellas but I’ve only ever tried summer versions – this winter version looks amazing and I love that you used whole wheat bread – I only ever eat it so it always tastes good to me!
Who couldn’t get behind such a beautiful dish? I think your family will come around. 😉
girl is there anything you can’t make! This is amazing
This looks great. I’d love a plate now!
whoa, these flavors! yum! what a great dish 🙂
I love whole grains. I love this panzanella look so delicious.
Yum…your roasted root vegetable panzanella looks amazing. definitely love the whole grain bread in here. 🙂
What a great looking panzanella. I love the idea of roasting the veggies here. Delicious Joanne! 🙂
If you ever have children, you’ll have a head start on the trickery / whole grain hiding / vegetable hiding games 😉 I find it hard to believe anyone would need trickery to enjoy this though!
I would love a plate right now! Looks delicious Joanne 🙂
Treated a little differently, I think this would make a great stuffing!
Joanne is looks so yummy! Have to try it one day! YOur are so amazing!!
Wow, Joanne. This looks incredible. I wish I had pomegranate molasses here.. I just know I couldn’t finish it so it is away for now…
I usually pick off the croutons in my salad but if they were whole grain, well then.
I’m reading this and laughing because my family just left after visiting for over a week, and they don’t like “fancy” food. Did you know vegetables are fancy? Cuz apparently they are. Oy! I don’t make panzanella often enough, and this one is beautiful!
Mouth watering dish, that would be gone very quickly if it were on my table 😉 yum!