HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPanzanella Salad
Panzanella Salad

Panzanella Salad

with Roasted Butternut and Aubergine

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This delicious Panzanella Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedVeggieUnder 650 calories
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


300 grams

Diced Butternut Squash

1 unit(s)

Red Onion

1 unit(s)


(ContainsCereals containing gluten)

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

½ unit(s)


1 bunch(es)

Flat Leaf Parsley

40 grams


100 grams

Greek Style Salad Cheese


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1643 kJ
Energy (kcal)393 kcal
Fat16.0 g
of which saturates9.0 g
Carbohydrate45 g
of which sugars17.0 g
Protein16 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 1cm pieces. Place the aubergine and diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then use your hands to coat the veg in the oil and seasoning. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins.


Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-low heat. When hot, add the onion to the pan. Gently cook, stirring occasionally, until the onion is soft, 8-10 mins.


While the onion softens, tear the ciabatta into small, bite-size pieces, then pop onto another baking tray. Drizzle with oil and a pinch of salt, then toss to coat. Halve the tomatoes. When the squash and aubergine have been cooking for about 10-15 mins, add the tomatoes to the veg tray with another drizzle of oil if needed. Gently toss together and pop back onto the top shelf. Slide the ciabatta tray onto the middle shelf and bake everything for the remaining time, 10-15 mins.


Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the parsley (stalks and all). Make the dressing by combining the olive oil for the dressing (see ingredients for amount), parsley, lemon zest and half the lemon juice in a large bowl. Season with salt, pepper and a pinch of sugar (if you have any), mix well, then set aside.


When the onion is soft, stir in the garlic and cook for 1 min more. Remove from the heat and add to the bowl of dressing. When ready, remove the veg and croutons from the oven, add to the bowl and gently mix. Let it sit for a couple of mins(the ciabatta will absorb the flavours).


Add the rocket to the bowl with the roasted veg and croutons. Carefully stir through, then share the panzanella salad between your serving bowls and crumble the Greek style salad cheese over the top. Enjoy!