An Autumn Panzanella

Oct 23, 2019 | 2 comments


An Autumn Panzanella


I was musing about the lovely summer dish that is a tomato panzanella and wondered if anything could be made in another season. Then lo & behold, I was reading the completely glorious book Salt, Fat, Acid, Heat and there was a recipe for just that. This isn’t that recipe, but it was certainly inspired by it

A panzanella is great for using up stale bread

What else can go in a panzanella?

It was really delicious! The almonds are the expensive things here, so the cost could be reduced by reducing the quantity of almonds, leaving them out altogether. Or perhaps using value salted peanuts or cashews instead.

Swap the carrots for parsnips, which go really well with apple. But I’m already thinking of a winter version that will feature parsnips, sweet potato, sage and walnuts

Which just leaves spring. For that I’m thinking maybe asparagus, tiny peas and mint

Have you tried alternative panzanella flavours?

Faggots & Gravy
an autumn panzanella

An Autumn Panzanella

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Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
dairy free by Olguioo from the Noun Project
Dairy Free
No Nuts by Llisole from the Noun Project
Nut Free
vegan by Guilherme Furtado from the Noun Project
Vegetarian by Philipp Petzka from the Noun Project
Servings: 2 people
Cost per portion 42p
Calories: 745kcal
Author: Thrifty Lesley
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  • 200 g apple 17p for average sized apple
  • 200 g carrot 50p/kg, 10p
  • 40 g almonds 88p/100g 35p
  • 200 g bread 55p a loaf, 12p
  • 30 ml oil £1.09/litre, 3p
  • thyme optional


  • 2 tblsp olive oil £1.09/litre, 3p
  • 1 tblsp lemon juice 16p/100ml, 2p
  • 1 tsp grainy mustard 34p/164g, 2p
  • salt and pepper


Roast the vegetables

  • Chop the apples into quarters, no need to peel.
  • Chop the carrots into thick slices, no need to peel if they don't need it.
  • Toss the apples and carrots with salt and pepper, a little oil and the thyme leaves if using
  • Roast the carrots and apples in a hot oven until soft and yielding, about 40 minutes.
  • Click here to start a 30 minute timer
  • Ten minutes before the vegetables are cooked through (after 30 minutes), add the prepared croutons to the oven to crisp up

Make the Croutons

  • While the vegetables are roasting, cut the bread into chunky croutons
  • Toss the bread with the oil and some salt and pepper
  • Blast in the oven until browning and crispy, about 10 minutes
  • Click here to start a 10 minute timer

Make a Vinaigrette

  • Whisk the dressing ingredients together until emulsified

Assemble the Salad

  • Tip the croutons into the apple and carrot mix, stir well, drizzle over dressing and enjoy immediately while the croutons are still crunchy


Nutrition Facts
An Autumn Panzanella
Amount Per Serving
Calories 745 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 5g31%
Sodium 618mg27%
Potassium 750mg21%
Carbohydrates 78g26%
Fiber 12g50%
Sugar 22g24%
Protein 16g32%
Vitamin A 16760IU335%
Vitamin C 13mg16%
Calcium 230mg23%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !



  1. Thrifty Lesley

    I just tipped them into the bowl and mixed them in. Seem to have missed out that bit, I’ll have to add it in tomorrow!

  2. Hannah

    Yummy looking recipe, as always 🙂 Quick question – what happens to the almonds?

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