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Winter Rainbow Panzanella Salad Recipe

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★★★★★

5 from 88 reviews

This Winter Rainbow Panzanella Salad is a vibrant, seasonal dish combining the earthy sweetness of roasted beets and acorn squash with tangy grapefruit, crunchy sourdough croutons, tart pomegranate seeds, and creamy blue cheese. Tossed in a zesty citrus dressing accented with fresh herbs and garlic, this salad offers a delightful medley of textures and flavors, perfect for a refreshing yet hearty winter meal.

Ingredients

Scale

Roasted Vegetables

  • 2 medium red beets, tops removed, scrubbed
  • 1 acorn squash
  • 1 tablespoon extra-virgin olive oil (for squash)
  • 1 tablespoon pure maple syrup (for squash)
  • 1/2 teaspoon kosher salt (for squash)
  • Pinch of freshly ground black pepper (for squash)

Croutons

  • 8 oz. sourdough bread, cut or torn into 1” cubes
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper

Dressing

  • 1/2 cup grapefruit juice
  • 1 clove garlic, grated
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 scallion, green and white parts separated and finely chopped
  • 3/4 teaspoon kosher salt
  • 2 tablespoons pure maple syrup
  • 6 tablespoons extra-virgin olive oil

Salad Assemblage

  • 1 cup fresh parsley leaves
  • 1 cup pomegranate seeds
  • 1 cup large red grapefruit
  • 8 oz. blue cheese, crumbled

Instructions

  1. Roast the Beets: Arrange oven racks in the upper and lower thirds and preheat the oven to 400°F (200°C). Wrap the beets in foil and place them in a baking dish on the top rack. Roast, checking for doneness after 1 hour, until beets are tender and easily pierced with a paring knife, about 1 hour and 30 minutes total. Allow them to cool until safe to handle, then rub the skins off using a paper towel or clean dish towel. Cut the peeled beets into 3/4-inch pieces.
  2. Prepare and Roast the Acorn Squash: Slice off the squash top, then cut the squash in half lengthwise. Slice each half into 1/4-inch thick half-moons, then cut each half-moon in half again. Transfer the squash pieces to a large bowl. Add 1 tablespoon olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, and a pinch of pepper; toss to coat evenly. Spread the squash on a parchment-lined baking sheet.
  3. Bake the Squash: Place the baking sheet on the bottom rack and bake the squash, tossing halfway through, until tender, approximately 20 minutes. Remove and let cool.
  4. Prepare and Bake the Croutons: Reduce oven temperature to 325°F (160°C). In a large bowl, toss sourdough bread cubes with 3 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread the cubes out on a parchment-lined baking sheet.
  5. Bake the Croutons: Bake the bread, turning the cubes halfway through, until they are golden brown and crisp, about 25 minutes. Remove and let cool slightly.
  6. Make the Dressing: In a small bowl, whisk together grapefruit juice, grated garlic, chopped thyme, Dijon mustard, white parts of the scallion, 3/4 teaspoon salt, and 2 tablespoons maple syrup until well blended. Slowly whisk in the remaining 6 tablespoons of olive oil until the dressing becomes smooth and emulsified.
  7. Toss Salad Base: In a large bowl, combine the roasted squash, croutons, parsley leaves, pomegranate seeds, green parts of the scallion, half a cup of the dressing, and a pinch of salt. Toss gently to mix.
  8. Toss Beets: In a small bowl, toss the roasted beet pieces with 1/4 cup of the dressing to coat evenly.
  9. Prepare Grapefruit Segments: Using a sharp knife, trim the peel from the top and bottom of the grapefruit. Stand the fruit upright and slice away the peel and pith in a downward motion following the fruit’s curve. Hold the peeled fruit over a bowl and carefully slice between the membranes to release individual segments, collecting any juice.
  10. Assemble and Serve: Transfer the squash mixture to a serving platter. Layer with the dressed beets, sprinkle crumbled blue cheese on top, and arrange the grapefruit segments over the salad. Serve the remaining dressing on the side for drizzling.

Notes

  • Roasting the beets wrapped in foil helps them cook evenly and retain moisture.
  • Allowing the squash and croutons to cool before assembling helps maintain the texture of the salad.
  • The grapefruit segments add a fresh, juicy contrast to the roasted vegetables and cheese.
  • If you prefer, substitute blue cheese with feta or goat cheese for a milder flavor.
  • Maple syrup balances the savory and tangy elements with a touch of sweetness.
  • This salad can be served at room temperature or slightly chilled.

Keywords: winter salad, panzanella, roasted vegetables, sourdough croutons, grapefruit, blue cheese, pomegranate, seasonal salad, healthy salad

Find it online: https://flavorsbymaya.com/winter-rainbow-panzanella-salad-recipe/