Winter Sourdough Panzanella with Brussels Sprouts & Squash (Ve)

This recipe combines the best of seasonal produce into a dish that’s vibrant, nourishing and bursting with flavour. Sweet roasted squash pairs beautifully with caramelised Brussels sprouts, crunchy sourdough croutons and a zesty balsamic-Dijon dressing. Whether as a side dish or a light main, it’s a simple yet impressive way to enjoy wholesome ingredients.

Ingredients

• 1 small butternut squash, peeled and cubed
• 200g Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 slices of sourdough bread, cubed
• 1 tbsp olive oil (for bread)
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 tbsp olive oil (for dressing)
• Handful of parsley, chopped
• 50g toasted walnuts

Method

1. Preheat oven to 200°C. Toss squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes until caramelised.
2. Toss sourdough cubes with olive oil and bake for 10 minutes until crispy.
3. For the dressing, whisk balsamic vinegar, Dijon mustard and olive oil.
4. In a large bowl, combine roasted vegetables, croutons, parsley and walnuts. Drizzle with dressing and toss to coat.

Why we love this recipe:

Butternut Squash: Sweet and velvety, it’s packed with vitamins and antioxidants to support immunity and overall health.

Brussels Sprouts: Roasting brings out their natural sweetness and nutty flavour, while their high fibre and nutrient content keep this dish balanced.

Walnuts: Toasted for extra crunch, they’re full of omega 3s and bring a rich, nutty flavour to the dish.

Try these recipes next:

• Spicy Jackfruit Veggie Bowl (Ve)
• Sticky Marmite Brussel Sprouts (Ve)
• Roast Pumpkin Salad (Ve)