Winter Rainbow Panzanella Salad Recipe

Introduction

This Winter Rainbow Panzanella Salad is a vibrant and cozy way to enjoy seasonal produce. Packed with roasted beets, acorn squash, and bright pomegranate, it’s both hearty and refreshing. Perfect for a colorful lunch or a festive side dish.

Ingredients

• 2 medium red beets, tops removed, scrubbed
• 1 acorn squash
• 1/2 cup plus 2 tbsp. extra-virgin olive oil, divided
• 3 tbsp. pure maple syrup, divided
• Kosher salt
• Freshly ground black pepper
• 8 oz. sourdough bread, cut or torn into 1″ cubes
• 1/2 cup grapefruit juice
• 1 clove garlic, grated
• 1 tbsp. chopped fresh thyme
• 1 tsp. Dijon mustard
• 1 scallion, green and white parts separated, finely chopped
• 1 cup fresh parsley leaves
• 1 cup pomegranate seeds
• 1 cup large red grapefruit
• 8 oz. blue cheese, crumbled

Instructions

1. Step 1: Arrange racks in the upper and lower thirds of the oven; preheat to 400°. Wrap beets in foil, place in a baking dish, and roast on the top rack. Check for doneness after 1 hour; continue roasting until tender when pierced with a paring knife, about 1 hour 30 minutes total. Let cool, then rub the skins off with a paper towel. Cut beets into 3/4″ pieces.
2. Step 2: Slice the top off the squash, then cut in half lengthwise. Slice into 1/4″ half-moons, then cut each half-moon in two. Transfer to a large bowl. Add 1 tablespoon oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, and a pinch of pepper. Toss to coat evenly, then spread on a parchment-lined baking sheet.
3. Step 3: Bake squash on the bottom rack, tossing halfway through, until tender, about 20 minutes. Let cool.
4. Step 4: Reduce oven temperature to 325°. In a large bowl, toss bread cubes with 3 tablespoons oil, 1/2 teaspoon salt, and a pinch of pepper. Spread on a parchment-lined baking sheet.
5. Step 5: Bake bread cubes, turning halfway through, until golden and crisp, about 25 minutes. Let cool slightly.
6. Step 6: In a small bowl, whisk grapefruit juice, grated garlic, thyme, Dijon mustard, 1 tablespoon of the white scallion parts, 3/4 teaspoon salt, and the remaining 2 tablespoons syrup until blended. Slowly whisk in the remaining 6 tablespoons olive oil until smooth.
7. Step 7: In a large bowl, toss the roasted squash, croutons, parsley, pomegranate seeds, green scallion parts, 1/2 cup of the dressing, and a pinch of salt. In a small bowl, toss the beets with 1/4 cup of dressing.
8. Step 8: Trim peel from top and bottom of the grapefruit. Stand upright and slice peel away from flesh, following the fruit’s curve. Hold the peeled grapefruit and slice between membrane and flesh to release segments.
9. Step 9: Transfer the squash mixture to a platter. Top with dressed beets, crumbled blue cheese, and grapefruit segments. Serve remaining dressing alongside.

Tips & Variations

• For a nutty crunch, add toasted walnuts or pecans to the salad before serving.
• Swap out blue cheese for feta or goat cheese if you prefer a milder flavor.
• Use whole-grain or rye bread for a deeper, earthier crouton flavor.
• Make ahead by preparing roasted vegetables and dressing a day before for easier assembly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To maintain crouton crispness, keep them separate and add just before serving. Reheat roasted vegetables gently in the oven or microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this salad?

Yes, but choose a squash that holds its shape when roasted, such as delicata or butternut squash, for best results.

Is this salad suitable for vegans?

To make it vegan, omit the blue cheese and consider a vegan-friendly bread or cheese substitute. The rest of the salad is plant-based.

Winter Rainbow Panzanella Salad Recipe

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4.7 from 55 reviews

A vibrant and hearty Winter Rainbow Panzanella Salad combining roasted red beets, acorn squash, crispy sourdough croutons, fresh pomegranate seeds, zesty grapefruit segments, and creamy blue cheese, all tossed in a tangy maple-olive oil dressing. This salad balances sweet, savory, and tart flavors perfect for a colorful winter side or light main dish.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Vegetables

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

Croutons

• 8 oz. sourdough bread, cut or torn into 1” cubes
• 3 tablespoons plus 2 tablespoons extra-virgin olive oil, divided
• 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, finely chopped
• 3/4 teaspoon kosher salt
• 2 tablespoons pure maple syrup
• 6 tablespoons extra-virgin olive oil

Salad Assembly

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

Instructions

1. Roast the Beets: Arrange racks in upper and lower thirds of oven and preheat to 400°F. Wrap the beets individually in foil and place them in a baking dish on the top rack. Roast until tender enough to pierce easily with a paring knife, about 1 hour and 30 minutes. Allow to cool, then rub the skins off with a paper towel. Cut the peeled beets into 3/4″ pieces.
2. Prepare and Roast the Acorn Squash: Slice off the top of the squash, then halve it lengthwise. Slice into 1/4″ half-moons and cut each in two. Transfer to a large bowl and toss with 1 tablespoon olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, and a pinch of pepper. Spread on a parchment-lined baking sheet and roast on the bottom rack for 20 minutes, tossing halfway through. Let cool.
3. Make the Croutons: Reduce oven temperature to 325°F. Toss sourdough bread cubes with 3 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of pepper in a large bowl. Spread on a parchment-lined baking sheet and bake for about 25 minutes, turning halfway through, until golden brown and crisp. Let cool slightly.
4. Prepare the Dressing: In a small bowl, whisk together grapefruit juice, grated garlic, chopped thyme, Dijon mustard, white scallion parts (1 tablespoon), 3/4 teaspoon salt, and 2 tablespoons maple syrup until well combined. Slowly whisk in the remaining 6 tablespoons olive oil until the dressing is smooth and emulsified.
5. Toss Salad Base: In a large bowl, combine roasted acorn squash, croutons, parsley, pomegranate seeds, green scallion parts, 1/2 cup of the dressing, and a pinch of salt. Toss gently to coat evenly.
6. Coat the Beets: In a separate small bowl, toss the beet pieces with 1/4 cup of the dressing so they are well coated.
7. Segment the Grapefruit: Trim the peel from the top and bottom of the grapefruit. Stand the grapefruit upright and slice away the peel and pith from top to bottom following the curve. Holding the peeled fruit in your palm, slice between the membranes to release individual segments.
8. Assemble and Serve: Transfer the squash mixture to a serving platter. Top with the dressed beets, crumbled blue cheese, and grapefruit segments. Serve with remaining dressing on the side for extra drizzling.

Notes

• Be sure to allow roasted vegetables and croutons to cool slightly for best texture in the salad.
• Peeling the beets after roasting is easier once they’re cool enough to handle.
• Use fresh grapefruit juice for the dressing to maximize brightness and flavor.
• This salad can be served room temperature or slightly chilled.
• For a vegan version, substitute blue cheese with a plant-based alternative or omit.
• Advance prep tip: Beets and squash can be roasted a day ahead and refrigerated.

Keywords: Winter salad, Panzanella, Roasted beet salad, Acorn squash recipe, Sourdough croutons, Blue cheese salad, Winter fruit salad