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Vegan Autumn Panzanella

This vegan autumn panzanella is the coziest bread salad you'll ever have! With roasted brussels sprouts, homemade croutons, and maple tahini vinaigrette.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


Brussels Sprouts

  • 1 lb Brussels Sprouts washed and trimmed
  • Drizzle of Extra Virgin Olive Oil
  • 1 Tbs Tamari
  • 1/4 Tsp Salt
  • 1/2 Tsp Paprika
  • Black Pepper to taste

Homemade Croutons

  • 3 Slices One Degree Organic's Bread any whole grain variety will do
  • Drizzle of Extra Virgin Olive Oil
  • Salt + Pepper to taste

Maple Tahini Dressing

  • 1/3 Cup Tahini
  • 1/4 Cup Water
  • 2 Tbs Tamari
  • 1 Tbs Maple Syrup
  • 2 Tbs Apple Cider Vinegar
  • Salt + Pepper to taste

The Rest of the Salad

  • Baby Kale or Mesclun Greens
  • Pumpkin Seeds
  • Sprouts or Microgreens


Brussels Sprouts

  1. Preheat your oven to 425 degrees F.

  2. Wash, trim, and cut your brussels sprouts in half. In a bowl, mix the brussels sprouts with the seasonings until evenly coated.

  3. On a baking sheet lined with parchment paper, bake brussels sprouts in the oven for 25-30 minutes, stirring halfway.

Homemade Croutons

  1. While brussels are cooking, take 3 slices of One Degree Organic's whole grain bread and cut each slice into 16ths, or 1/2 - 1 inch sized cubes. 

  2. In a bowl, toss bread cubes with a drizzle of olive oil, and salt and pepper to taste.

  3. Bring a frying pan to medium heat. Add in the croutons and toast, stirring frequently, until the desired brownness is reached.

Maple Tahini Dressing

  1. Add all ingredients into a bowl and whisk vigorously to combine.

Putting it All Together

  1. Layer your bowls with a bed of baby kale or mixed greens. Add on the brussels sprouts and homemade croutons, then drizzle everything with the maple tahini dressing. Top it off with pumpkin seeds or microgreens, if you'd like.

  2. Enjoy!