As I mentioned in our roundup of mind-blowing vegan pasta recipes, I am a total carb queen. When you?re vegan, it?s so easy to rely on brown rice, quinoa, or pasta to bulk up a plate of veggies. I?m trying to get better at incorporating more protein and fat into my diet to balance things out a bit. These are all valuable things I?m learning at the Institute for Integrative Nutrition. Oh, have I told you I?m studying to become a holistic nutrition health coach" I am! I look forward to sharing more fun nutrition knowledge in the coming months.
Anyhow, like I said, I love carbs. I also really enjoy a big salad stuffed with colorful veggies. In fact, I can?t imagine eating one without the other.

A post shared by Women’s Health (@womenshealthmag) on May 25, 2017 at 9:28am PDT
Naturally, panzanella and I are soul mates. Or would it be soul salads" Salad mates" Either way, I?m in love. Traditional panzanella is made with chunks of stale bread soaked in olive oil and vinegar and tossed with tomatoes, vegetables, and fresh basil. It?s pretty heavenly. I decided to give this Tuscan salad an autumn makeover with roasted root veggies, diced apple, pumpkin seeds, and a few other bits and pieces. Of course, the bread is the star of the show. It?s really important to use thick, crusty bread in a panzanella. Toasting the bread in the oven dries it out just enough so it doesn?t get soggy when soaked in the dressing.

This fall panzanella salad is brimming with s...