Winter panzanella with pomegranate vinaigrette is a beautiful salad full of roasted veggies, crusty bread and spicy arugula. It’s topped with a sweet and tart pomegranate vinaigrette.
Winter panzanella with pomegranate vinaigrette is full of roasted butternut squash, carrots, cherry tomato and red onion. The pomegranate vinaigrette is the perfect mix of sweet, tart and acidic.
Panzanella is a bread salad that originated in Italy. Tuscans paired surplus vegetables with old bread, vinegar and herbs to create a delicious salad that helped prevent food waste. Traditionally its made with tomatoes, but I make it year round with any seasonable vegetables. I especially love it in the summer with stone fruit! This winter panzanella features roasted butternut squash as the star.
If you get a bottle of pomegranate molasses to make this salad, try my kale salad with pomegranate vinaigrette or pomegranate marinated skirt steak.
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Ingredients
Roasted butternut squash, carrots, cherry tomatoes and onions are mixed with crusty sourdough bread that soaks up a sweet and tart pomegranate vinaigrette. I add a crispy granny smith apple, spicy arugula and some cheese to finish it off.
- Butternut squash
- Carrots
- Red onion
- Cherry tomatoes
- Garlic
- Day old sourdough bread
- Fresh thyme
- Extra-virgin olive oil
- Salt and pepper
- White sugar
- Red wine vinegar
- Pomegranate molasses
- Orange
- Green apple
- Parmesan cheese
- Baby arugula
See recipe card for quantities.
How to make a winter panzanella
Panzanella salad requires only a few simple steps to put together. Roast veggies, crust up bread and make a simple vinaigrette.
Step 1: Roast Veggies: Preheat oven to 400 degree. On a rimmed baking sheet, toss squash and carrots with ¼ cup olive oil, salt and pepper. Bake until tender and edges are brown, about 25 minutes. Remove veggie tray from oven and add tomatoes, onion and garlic, gently tossing to combine. Return to oven and bake for another 10 minutes, until tomatoes start to soften.
Step 2: Make Croutons: Toss the bread with the fresh thyme, oil, salt and pepper. Place on a prepared baking sheet and toast in the 425 degree oven until golden on all sides. Roughly 10-12 minutes. Toss the bread halfway through toasting. Remove and set aside to cool for a few minutes.
Step 3:Prepare Dressing: White everything is roasting, make the dressing. Whisk together pomegranate molasses, sugar, salt, pepper and red wine vinegar. Slowly stream in olive oil until well combined.
Step 4: Assemble the panzanella salad by gently tossing the vegetables mixture with the croutons in a large serving bowl. Add dressing, arugula and parmesan and toss again to combine. Serve!
Equipment
No special equipment is needed to make this salad. A baking sheet and some mixing bowls are all that is required.
Storage
Panzanella is best served immediately or within a few hours. If you have leftovers, you can store in the fridge for up to a day, but the bread will start to get soggy.
FAQ
This winter panzanella works well with other root vegetables like sweet potatoes or any squash. Try it with acorn, delicata, or even roasted pumpking.
Yes! Goat cheese or even feta pair beautifully with the pomegranate dressing. Skip the cheese to make it vegan.
Pomegranate molasses is a reduction of pomegranate juice. It’s a thick syrup with a beautiful red color with a sweet and tart flavor. It’s a great addition to dressings and marinades like this pomegranate marinated skirt steak. Pomegranate molasses can also be used in sweet foods like chocolate sauce, truffles and cake.
Pomegranate molasses has a thick and syrupy texture. You can find it online or at many grocery stores. If you can’t find it, balsamic glaze has a similar syrupy texture and is a good substitute if needed.
Panzanella With Pomegranate Vinaigrette Recipe
Ingredients
Roasted veggies
2 ½ cups butternut squash, peeled and cut in 1 inch cubes
2 large carrots, peel and cut into 1 inch pieces
½ small red onion, halved and thinly sliced
12 oz. cherry tomatoes
1 clove of garlic, minced
¼ c. extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Croutons
6 cups 1.5-inch cubes of good, crusty sourdough, a day old
2 tablespoons fresh thyme
3 tablespoons olive oil
1 teaspoons salt
½ teaspoon black pepper
Pomegranate Vinaigrette
2 Tbsp. pomegranate molasses
2 tablespoons fresh orange juice + zest of half an orange
¼ teaspoon salt
1 teaspoon of white sugar
3 tablespoons red wine vinegar
¼ cup olive oil
Toppings
1 crisp, tart green apple (Granny Smith) cored and cut into 1 inch cubes
½ c. grated Parmesan (2 oz.)
2 c. packed baby arugula
Instructions
- Roast Veggies: Preheat oven to 400 degree. On a rimmed baking sheet, toss squash and carrots with ¼ cup olive oil, salt and pepper. Bake until tender and edges are brown, about 25 minutes. Remove veggie tray from oven and add tomatoes, onion and garlic, gently tossing to combine. Return to oven and bake for another 10 minutes, until tomatoes start to soften.
- Make Croutons: Toss the bread with the fresh thyme, oil, salt and pepper. Place on a prepared baking sheet and toast in the 425 degree oven until golden on all sides. Roughly 10-12 minutes. Toss the bread halfway through toasting. Remove and set aside to cool for a few minutes.
- Prepare Dressing: White everything is roasting, make the dressing. Whisk together pomegranate molasses, sugar, salt, pepper and red wine vinegar. Slowly stream in olive oil until well combined.
- Assemble: Assemble the panzanella salad by gently tossing the vegetables mixture with the croutons in a large serving bowl. Add dressing, arugula and parmesan and toss again to combine. Serve!
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