Winter Panzanella

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Panzanella, traditionally a summer dish, is transformed to fit into each season! This recipe is flexible enough to use any winter vegetables you have lying around. Don’t skip the homemade croutons – they are irreplaceable in this dish. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Lunch, Main Course, Salad, Side Dish

Cuisine: American

Keyword: acorn squash, bread, brussels sprouts, carrots, delicata squash, maple syrup, onion, parsnips, pumpkin, sweet potatoes, winter squash

Season: Fall, Winter

Diet: Dairy Free, Vegan, Vegetarian

Servings:

Calories: 284kcal

Ingredients

Crutons

6 pieces bread* cut into cubes. Stale bread works the best
2 tbsp olive oil
1 tbsp thyme* or 2 tbsp fresh
salt + pepper to taste

Roasted Vegetables

1 large carrot* optional. Other root vegetables could be used instead
1 sweet potato*
1 onion* white or red
1 acorn squash* other winter squash can be used
2 medium parsnips* optional. Other root vegetables could be used instead
1 lb brussels sprouts*
1 tbsp olive oil
salt + pepper to taste
microgreens* optional

Dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp maple syrup*

Instructions

Crutons

Heat oven to 425 and line a baking sheet with parchment paper.
In medium bowl toss together bread cubes, olive oil, thyme, salt, and pepper. Spread bread mixture evenly onto pan. Bake for 8-10 minutes until golden brown and crispy. Stir croutons about half-way through baking.
Remove to plate or bowl.

Roasted Vegetables

Wash vegetables thoroughly. Peel sweet potato, carrots, parsnips and squash (this is optional. Leave the peels on for a nutritional boost and extra texture.)
Slice squash in half and use a spoon to remove the seeds. Chop squash and potatoes into 1 inch cubes. Cut end off Brussels sprouts and slice in half. Cut carrots and parsnips in half the slice into 1 inch quarter moons. Cut ends off onions and slice into quarters from top to bottom.
Add vegetables to the bowl you used for the croutons. Toss with an additional 1 tbsp olive oil (additional may be required to fully coat vegetables) salt and fresh cracked pepper. Mix to spread seasonings through vegetables.
Spread vegetables on the same pan used for croutons. Make sure they are in a single layer and there is space around them for the air to circulate. A 2nd pan may be necessary if you have a lot of vegetables.
Roast vegetables for 20 minutes. Remove pans and flip vegetable over to get a rich brown color on each side. Return pan to oven and roast for an additional 15-20 minutes until vegetables are brown, and can be pierced easily with a fork.

Dressing

While vegetables are cooking, make dressing. In mason jars or bowl add the dressing ingredients. Stir to combine and set aside.

Assembly

When vegetables are browned and tender, remove them from the oven. On a large plate, or in a salad bowl arrange cooked vegetables and croutons, stirring gently to mix all together. Drizzle dressing over the top and enjoy immediately.
Optional toppings: microgreens, fresh herbs, bacon crumbles, goat cheese, flaky sea salt.

Notes

Food Styling and Photography by Sierra Buchholz

Nutritional values do not include optional toppings.

Nutrition