21 August, 2023

Our autumn panzanella salad is filled with exciting and delicious flavours. Freshly toasted bread is found together with pumpkin, carrots and beetroot from the oven in a delicious vinaigrette. An absolute salad delight!  

Serves: 4

Preparation time: 40 minutes 

If you can, use organic ingredients for this recipe. Although we are unsure whether eating organic food reduces breast cancer risk, organic food contains less pesticide residue. We know that certain pesticides are linked to breast cancer risk, so we recommend eating organic food whenever possible. Read more on pesticides here.


1/2 butternut squash  

3 parsnips  

2 red onions  

3 beetroots  

5 dried apricots  

3 carrots  

1 tsp sea salt  

3 tbsp olive oil  

3 tbsp balsamic vinegar  

1 tsp thyme  

6 slices wholemeal/rye/multiseed/sourdough bread  

15g fresh parsley  

4 tbsp pumpkin seeds  


  • Preheat the oven to 200 °C/180°C fan/gas mark 6.
  • Remove the seeds and cut the butternut squash into narrow wedges.
  • Peel the onions, beetroots, parsnips and carrots and cut them into roughly equal pieces. If you want, you can peel the carrots or leave the skin on, especially if they are organic. Finely chop the apricots.
  • Put all the vegetables in a big bowl, add 1 tsp salt, 2 tbsp olive oil, balsamic vinegar and 1 tsp thyme and mix well with your hands or a spoon.
  • Place the vegetables on a baking tray.
  • Place the bread slices on a second baking tray lined with baking paper and drizzle with the remaining olive oil.
  • Place the vegetables in the oven and roast for 20-25 minutes. After 10 minutes, put the tray with the bread in the oven as well.
  • Finely chop the parsley.
  • Put the oven cooked vegetables into a bowl and once they’ve cooled down, tear the bread slices into bite-sized pieces and mix everything well. Top with parsley and pumpkin seeds.

How to serve:

Best served in a deep bowl to capture all of the fresh flavours.

Why this is good for you  

This dish is packed with vegetables! Many studies indicate that a diet high in fruit and vegetables provides protection against breast cancer. On top, butternut squash and carrots are high in carotenoids. Consuming plenty of foods rich in carotenoids may help decrease the risk of breast cancer.

Enjoyed this panzanella recipe and are craving more like this? Breast Cancer UK’s brand new recipe e-book is out now! Download (for free) ‘Organic Flavours’ today. What are you waiting for? Get cooking. 

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