Panzanella Salad is a wonderful dish to enjoy as an appetizer or as a main dish because you can use versatile ingredients that can be adjusted for what's in season. While summery versions may call for watermelon, this spin utilizes wintry root vegetables like squash, turnips and sweet potatoes. The result? A gorgeous, healthy plate sure to satisfy any craving.
Technique tip: To prepare a quicker meal, roast vegetables up to a day in advance and store them in the refrigerator.
- 2 cups of each: squash, turnips and sweet potatoes, all cut into 2-inch pieces and peeled
- 4 whole beets, washed, scrubbed and rubbed with 1 tablespoon olive oil and wrapped in foil
- 4 tablespoons olive oil
- 1½ teaspoon salt
- 1 ½ teaspoon pepper
- 3 cups mixed greens, like arugula, mustard greens or frills (or mix of all)
- 1/2 cup goat cheese
Rosemary Ciabatta Croutons
- 4 cups rosemary ciabatta bread, cut into 2-inch chunks
- 2 tablespoons olive oil
- Salt and pepper, to taste
Roast the Vegetables
1. Toss all of the vegetables together, except the beets, in the olive oil; sprinkle with salt and pepper and place on a foil lined baking sheet. Roast in a 400 degree oven.
2. During the middle of cooking (about 15 minutes in) shake the pan and turn the vegetable to ensure even browning. Cook until vegetables are tender to pierce with a fork.
3. Place the foil-wrapped beets in a 350 degree oven. Cook until tender (pierce with a fork to check doneness), which is usually about 45 minutes for a tennis ball-sized beet
4. Remove the beet from the oven. Once it is cool enough to handle, rub the skin off (gloves are a good idea to avoid pink fingers). Chop it into 2-inch pieces.
Bake the Rosemary Ciabatta Croutons
Toss all crouton ingredients together. Spread onto a rimmed baking sheet and bake at 300 degrees until completely dry through the middle. The outside should be crispy
Assemble the Salad
Add all of the salad ingredients together in a large bowl and toss with Elizabeth Heiskell's Versatile Vinaigrette, or your favorite homemade recipe.