Sheet-Pan Autumn Panzanella
A warm bread salad with roasted potatoes, pears and apple, crisp sourdough croutons, cherry tomatoes and basil. All on one sheet pan.
Servings 4 people
Calories 433kcal
Equipment
- Large sheet pan
Ingredients
4 potatoes medium Yukon Gold, cut into 1-inch chunks- 3 tbsp olive oil divided
- 1 tsp salt
2 pears firm, cut into wedges
1 apple cut into wedges
3 slices bread day-old sourdough, torn into chunks
1 cup cherry tomatoes halved- 1 tbsp red wine vinegar
½ cup basil leaves
Instructions
- Preheat the oven to
425 °F. - Toss 4 potatoes with 2 tbsp olive oil and 1 tsp salt on a large sheet pan. Roast for 20 minutes.
- Add 2 pears, 1 apple and 3 slices bread, drizzle with 1 tbsp olive oil and toss. Roast for 15 minutes more, until the potatoes are golden and the bread is crisp.
- Toss everything with 1 cup cherry tomatoes, 1 tbsp red wine vinegar and 1/2 cup basil right on the pan. Serve warm.
Notes
Use day-old bread: it turns into crisp croutons instead of drying out. Firm pears and a tart apple keep their shape in the oven.
Nutrition
Calories: 433kcal | Carbohydrates: 78g | Protein: 8g | Fat: 11g | Saturated Fat: 1.5g | Sodium: 805mg | Potassium: 1185mg | Fiber: 10g | Sugar: 17g | Vitamin A: 490IU | Vitamin C: 52mg | Calcium: 61mg | Iron: 3mg
