It is almost December now, but I drafted this post back in mid October, and the recipe is too good not to share, in my humble opinion.


This autumn, we have had the most fantastic fall weather possible. There has been no rain, lots of sun and crisp days. The colors have been magnificent – and so we have spent more time outdoors than anticipated. Which means less fall baking and more fall activities.

For those of you who know me and my life, you know that my daughter Aurora is severely autistic, and that life with her has been challenging. We have been very confined to our home, as we have not been able to go anywhere with her. So this fall, and actually since August, we have been going on walks every Saturday afternoon. So I am extra grateful this year for all the amazing memories we have been able to make – strolling around in beautiful fall weather, with the low sun in our faces.

Hashtag grateful.





That’s like a mic drop moment there, I ran out of words – so let’s just jump right into the recipe:





This autumn take on panzanella salad is perfect use for the seasons vegetables.


Ingredients for the vegetables

  • 1 kg mixed root vegetables such as beets, parsnip, celery root,
  • 1-2 gloves of garlic optional - or add more if that's your taste
  • olive oil, salt, pepper, herbs such as thyme or rosemary (fresh if on hand, dried if not)

Ingredients for the vinaigrette

  • 2 tablespoons each of olive oil, honey and lemon juice or white balsamic vinegar

To serve

  • goat cheese
  • cubed and toasted sourdough bread



  • Peel and cut the vegetables into chunks
  • Toss in olive oil and spread in a single layer onto a sheet pan lined with parchment paper (for easier cleanup)
  • Sprinkle with salt, pepper and herbs
  • Roast in an 200 degree oven until the vegetables are tender, about 20 - 40 minutes depending on size
  • In the meantime, whisk together the ingredients for the vinaigrette, and make your bread cubes
  • For the bread cubes, use whatever fresh or day-old bread you have, but sourdough is absolutely best, and cut it into chunks. Toast it in a pan with oil and/or butter until crispy.


  • When your vegetables are roasted to perfection, take them out of the oven and place on a platter. Toss with the vinaigrette and the croutons, and place smaller or larger chunks of goat cheese randomly over the salad.
  • Serve on its own with more crispy bread, or as a side with whatever protein you prefer
  • Enjoy!








Thanks for stopping by my little corner of the internet – I am grateful for your visits