Winter Panzanella Salad With Roasted Vegetables

veggie panzanella

A panzanella salad traditionally is made in summertime with fresh tomatoes and bread, but today I’m featuring a winter version of a panzanella salad. I promise you will love it and you’ll be surprised just how easy it is to make.

Go take a look inside your fridge and see what veggies you have in there, any combination would work, this is truly a freeform type of recipe.

Below is exactly what I had in my fridge.

uncooked veggies

I had a mix of broccoli, carrots, onion, peppers, brussel sprouts, sugar snap peas and cauliflower. If I had squash I would have added that, whatever you have will work.

Don’t be afraid to fill a whole sheet pan full of your favorite veggies like I did. Then drizzle them all over with olive oil, add salt and pepper and roast at 400 degrees until golden, with still a little bite. Make sure you don’t over cook them, you don’t want mushy vegetables here.

homemade croutons

Another important component to this salad is homemade croutons. I can’t stress enough how important it is to make your own, store bought ones do not compare.

I used a stale hunk of ciabatta for mine but any crusty bread would do. Just chunk it up, place on a baking sheet, drizzle and toss them with a generous amount of olive oil, pepper and I had a rosemary salt that I added.

You’re going to put those bread cubes into a 400 degree oven until they get golden and crispy, they don’t take too long so keep watching and tossing them.

vinagrette

Then the final important elements are a homemade vinaigrette and fresh bocconcini, ( fresh mozzarella). Again I stress homemade is best, so please don’t use a bottled dressing of any kind, making your own vinaigrette is easy to do and makes a world of difference to the taste and over all deliciousness of this salad.

I will add my vinaigrette recipe below at the end of the post.

roasted veggies

After the veggies have been roasted and cooled down and the croutons and vinaigrette is made, it’s time to put this winter panzanella together.

winter panzanella

Grab a pretty bowl, add the roasted veggies, torn basil and chopped fresh parsley. Toss in your croutons and bocconcini, use as much as you want and add in a few sliced cherry tomatoes for freshness. roasted veggies

All that’s left is to spoon that vinaigrette over the top and dig in! This could serve as a lunch, side dish or if you just feel like eating a bowl of goodness!

I hope you try this winter version of a panzanella salad.

5.0 from 2 reviews
Homemade Vinaigrette
 
Author:
Ingredients
  • 1 part white balsamic vinegar
  • 3 parts olive oil
  • a dollop of dijon mustard
  • 1 small garlic clove, grated
  • a pinch of salt and pepper
  • a pinch of dried oregano
Instructions
  1. Place all the ingredients into a jar that has a lid.
  2. Shake well until it all emulsifies together.
  3. Store in the fridge when not using.

 

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Butternut Squash Pasta With Sage And Parsley Breadcrumbs

pasta and squash

This is an easy fall dinner meal using my favorite butternut squash, it is after all squash season. It’s amazing how many meals you can create using squash, it’s so versatile, I never tire of it, plus meatless meals are good for you!

cooked squash

I had a medium sized butternut squash that I peeled then cut into one inch chunks, drizzled with olive oil, salt and pepper and roasted in a 400F oven til golden and pretty much of the moisture gone.

Now if you do this a day ahead or early in the day this meal can be on your table in no time, which I recommend.

pasta ingredients

Then your going to grab a good handful of fresh parsley as well as fresh sage leaves, and nicely chop them up.

breadcrumbs

Then take a sauté pan and add a nice dollup of butter and a healthy swirl of olive oil. Add one or two crushed garlic cloves along with roughly 2 cups of (preferably) homemade bread crumbs. Toast them up really good then add in your chopped herbs along with a generous half a cup or so of grated parmesan cheese.

Taste if salt and pepper is needed, set aside in a bowl, you’ll be tossing them in at the end and you’ll want them to stay crispy.

Please don’t worry about exact measurements!

breadcrumb pasta

Then boil the pasta of your choice, I used 1/2 pound of  linguine but you can use any shape at all. Chunky rigatoni, orecchiette, ziti, pappardelle, what ever, I just wouldn’t use tiny shapes.

squash and pasta

Lastly take the sauté pan that you toasted the bread crumbs in, drizzle it with olive oil, warm up your cooked squash if need be then toss in your cooked pasta and maybe a little pasta water to loosen it up.

Shut off the heat, top and toss the crispy breadcrumbs right in, add some more parmesan and a nice drizzle of olive oil and garnish with some fried sage leaves for a nice presentation, serve immediately.

It’s really very quick and simple to do and so delicious!

 

Enjoy

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