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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.

Ingredients

Scale

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

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