For day 10 of my 12 Days of Christmas Recipes we are making a winter panzanella salad! It’s packed with kale, butternut squash, brussels sprouts, red onion, bread (ofc), parmesan, pomegranates and a white balsamic dressing! It is such a yummy winter salad and can easily feed a crowd!
Panzanella salad is a “bread” salad, typically made with tomatoes and mozzarella. We are mixing it up and making a winter version with lots of winter produce, and of course with plenty of bread!
ingredients needed for winter panzanella salad
salad
- 4-6 cups kale
- 3 cups butternut squash, cubed
- 4 cups brussels sprouts, quartered
- 2 tbsp olive oil
- salt and pepper
- 1/2 red onion
- 4-5 cups bread, cubed
- 1/2 cup parmesan
- 1/2 cup pomegranate seeds
white balsamic vinaigrette
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar
- 2 tbsp honey
- 2 tsp dijon mustard
- 1/2 tsp garlic
how to make winter panzanella salad
The butternut squash, brussels sprouts, and bread all need to be roasted so we start with those. Preheat the oven to 425 F. Add the butternut squash and brussels sprouts to a baking sheet. Add 1 tbsp olive oil and salt and pepper and toss to combine. Transfer to the oven and cook for 20-30 minutes, until the veggies are starting to brown.
When the veggies have about 10 minutes left, add the bread to another baking sheet and toss with 1 tbsp of olive oil and salt and pepper. Transfer to the oven and bake for 10 minutes, until bread is golden brown.
While the veggies and bread are cooking, prep everything else. Thinly slice the red onion. Make the dressing by adding all the ingredients to a bowl and whisk until smooth.
To assemble, add the kale, butternut squash, brussels sprouts, red onion, bread, parmesan, and pomegranate seeds to a bowl. Pour the dressing over everything and toss until combined. Serve and enjoy!
other recipes you will love
- delicata squash and persimmon salad
- roasted carrot and acorn squash salad
- pear, apple, and celery salad
- dill and chive potato salad with lemon dijon sauce
winter panzanella salad
ingredients
salad
- 4 cups brussels sprouts, quartered
- 3 cups butternut squash, cubed
- 2 tbsp olive oil
- salt and pepper
- 4-5 cups bread, cubed (artisan bread works best — sourdough, ciabatta, etc)
- 4-6 cups kale
- 1/2 red onion
- 1/2 cup parmesan omit if vegan
- 1/2 cup pomegranate seeds
white balsamic vinaigrette
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar
- 2 tbsp honey
- 2 tsp dijon mustard
- 1/2 tsp garlic salt
instructions
- Preheat the oven to 425 F. Add the butternut squash and brussels sprouts to a baking sheet. Add 1 tbsp olive oil and salt and pepper and toss to combine. Transfer to the oven and cook for 20-30 minutes, until the veggies are starting to brown.
- When the veggies have about 10 minutes left, add the bread to another baking sheet and toss with 1 tbsp of olive oil and salt and pepper. Transfer to the oven and bake for 10 minutes, until bread is golden brown.
- While the veggies and bread are cooking, prep everything else. Thinly slice the red onion. Make the dressing by adding all the ingredients to a bowl and whisk until smooth.
- To assemble, add the kale, butternut squash, brussels sprouts, red onion, bread, parmesan, and pomegranate seeds to a bowl. Pour the dressing over everything and toss until combined. Serve and enjoy!
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