What other vegetables can I use in this salad?

Absolutely! This winter panzanella works well with other root vegetables like sweet potatoes or any squash. Try it with acorn, delicata, or even roasted pumpking.

Can I use another kind of cheese?

Yes! Goat cheese or even feta pair beautifully with the pomegranate dressing. Skip the cheese to make it vegan.

What is pomegranate molasses?

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.

What is a good substitute for pomegranate molasses?

Pomegranate molasses has a thick and syrupy texture. You can find it online or at many grocery stores. If you can’t find it, b alsamic glaze has a similar syrupy texture and is a good substitute if needed.

Winter Panzanella

Ingredients

Scale

Roasted veggies
2 1/2 cups butternut squash, peeled and cut in 1 inch cubes
2 large carrots, peel and cut into 1 inch pieces
1/2 small red onion, halved and thinly sliced
12 oz. cherry tomatoes
1 clove of garlic, minced
1/4 c. extra-virgin olive oil
1 teaspoon kosher salt
1/2 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
1/2 teaspoon black pepper

Pomegranate Vinaigrette

2 Tbsp. pomegranate molasses
2 tablespoons fresh orange juice + zest of half an orange
1/4 teaspoon salt
1 teaspoon of white sugar
3 tablespoons red wine vinegar
1/4 cup olive oil

Toppings

1 crisp, tart green apple (Granny Smith) cored and cut into 1 inch cubes
1/2 c. grated Parmesan (2 oz.)
2 c. packed baby arugula

Cook Mode Prevent your screen from going dark

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!