Why You’ll Love This Recipe
This Winter Rainbow Panzanella Salad is the perfect balance of textures and flavors, with roasted vegetables providing warmth and sweetness, crunchy bread adding substance, and fresh greens offering a crisp contrast. The dressing brings it all together, creating a savory and tangy finish. It’s versatile enough to be a main dish or a side, making it perfect for winter gatherings, holiday meals, or even a nutritious weekday lunch. Plus, it’s a great way to use up stale bread and enjoy seasonal produce in a new and exciting way.
Ingredients
- 4 cups of crusty bread, cut into cubes
- 2 tablespoons olive oil (for the bread)
- 1 medium butternut squash, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 red onion, peeled and cut into wedges
- 1 cup of baby kale or spinach
- 1/2 cup pomegranate seeds (for a pop of color and sweetness)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 400°F (200°C).
- Spread the diced butternut squash, sliced carrots, and red onion wedges on a baking sheet. Drizzle with olive oil, salt, and pepper, tossing everything to coat. Roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, prepare the bread cubes. Place the bread cubes on another baking sheet, drizzle with a little olive oil, and bake for about 8-10 minutes until golden and crisp.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, dried oregano, and olive oil to create the vinaigrette. Season with salt and pepper to taste.
- Once the roasted vegetables and croutons have cooled slightly, combine them in a large bowl with the greens, parsley, and pomegranate seeds.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately, or let the salad sit for about 10 minutes to allow the bread to soak up the flavors.
Servings and Timing
Servings: 4-6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
- Cheese: Add crumbled feta or goat cheese for a creamy contrast.
- Protein: For a more filling meal, top with grilled chicken, roasted chickpeas, or even slices of steak.
- Vegetarian/Vegan: Keep it vegetarian or vegan by omitting any cheese and ensuring the bread is dairy-free.
- Other root vegetables: You can swap the butternut squash and carrots for other root vegetables like sweet potatoes, parsnips, or beets.
- Dried fruit: For an extra sweet kick, add some dried cranberries or raisins to the salad.
- Herbs: Fresh thyme or rosemary can be added to the roasted vegetables to enhance the earthy flavors.
Storage/Reheating
While this salad is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The bread may lose its crispness, but it will still absorb the flavors and taste delicious. If you want to reheat the salad, toss everything (except the greens and pomegranate) in a pan with a little olive oil until warmed through.
FAQs
Can I use a different type of bread for this salad?
Yes, any crusty bread like ciabatta, baguette, or sourdough will work well in this recipe. Just make sure it’s a bread that can hold up to being toasted and absorbing the vinaigrette.
Can I make this salad in advance?
You can prepare the vegetables and bread ahead of time, but it’s best to assemble the salad just before serving. The bread will soften if it sits in the dressing too long.
How can I make this salad gluten-free?
To make the Winter Rainbow Panzanella Salad gluten-free, simply use gluten-free bread in place of regular bread.
Is this salad suitable for vegans?
Yes, you can make this salad vegan by leaving out any cheese and ensuring the bread is dairy-free.
Can I add more greens to this salad?
Absolutely! You can add arugula, baby spinach, or even mixed greens for extra color and nutrients.
Can I substitute the balsamic vinegar with another type of vinegar?
Yes, red wine vinegar or apple cider vinegar can be used as an alternative to balsamic vinegar, though it will change the flavor profile slightly.
Can I use frozen vegetables instead of fresh?
Fresh vegetables will give the best texture and flavor, but if you’re in a pinch, frozen vegetables can be used. Just make sure to thaw and drain them well before roasting.
How do I prevent the bread from getting too soggy?
Let the toasted bread cubes sit out for a few minutes to cool slightly before adding them to the salad. This helps maintain their crunch even after adding the vinaigrette.
Can I make this salad spicy?
For a spicy kick, add a pinch of red pepper flakes to the vinaigrette or toss the roasted vegetables with a bit of chili powder or smoked paprika.
Can I use store-bought croutons?
Yes, if you don’t have time to make your own, store-bought croutons can be used, but homemade croutons will add extra flavor and texture.
Conclusion
Winter Rainbow Panzanella Salad is a stunning and flavorful dish that highlights the best of winter produce. Roasted root vegetables, crunchy bread, and fresh greens come together in this hearty yet refreshing salad that’s perfect for winter meals. Whether served as a side dish or a main, it’s a healthy and satisfying way to enjoy seasonal ingredients. This salad is as versatile as it is delicious, making it an excellent choice for holiday meals or any time you want a comforting, colorful dish!
PrintWinter Rainbow Panzanella Salad
Winter Rainbow Panzanella Salad is a hearty twist on the classic Italian bread salad, perfect for the colder months. It combines roasted root vegetables, crisp greens, and crunchy bread, all tossed in a tangy vinaigrette for a comforting yet refreshing dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 4 cups of crusty bread, cut into cubes
- 2 tablespoons olive oil (for the bread)
- 1 medium butternut squash, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 red onion, peeled and cut into wedges
- 1 cup of baby kale or spinach
- 1/2 cup pomegranate seeds (for a pop of color and sweetness)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat to 400°F (200°C).
- Roast the vegetables: Spread diced butternut squash, sliced carrots, and red onion wedges on a baking sheet. Drizzle with olive oil, salt, and pepper, then roast for 25-30 minutes or until tender and caramelized.
- Toast the bread: Place bread cubes on a separate baking sheet, drizzle with olive oil, and bake for 8-10 minutes until golden and crisp.
- Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon mustard, dried oregano, olive oil, salt, and pepper. Adjust seasoning as needed.
- Assemble the salad: Once vegetables and croutons have cooled slightly, combine them in a large bowl with greens, parsley, and pomegranate seeds.
- Toss with vinaigrette: Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve: Serve immediately or allow the salad to sit for 10 minutes to allow the bread to soak up the flavors.
Notes
- For added creaminess, crumbled feta or goat cheese can be added.
- Top with grilled chicken, roasted chickpeas, or steak for a more filling meal.
- Substitute other root vegetables like sweet potatoes, beets, or parsnips for variety.
- Adding fresh herbs like thyme or rosemary to the roasted vegetables enhances their earthy flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
