This salad was born because I was so sad that summer had come to an end. I was craving a panzanella salad in the worst way but refused to make it with winter’s mealy, watery tomatoes. I made this salad for one of the first parties I catered in Oxford. It was a huge hit and helped put us on the map!
Technique tip: When making the vinaigrette, if the dressing gets too thick, add water to thin the dressing; do not add more oil, because that will only make the problem worse.
- One 10-ounce loaf rosemary or garlic ciabatta bread, cut into 1-inch cubes
- 1/4 cup olive oil, plus 3 tablespoons
- 2 1/2 teaspoons kosher salt
- 10 cups butternut squash, peeled, seeded, and cut into 1-inch pieces (about 5 cups)
- 8 cups medium beets, peeled and cut into 1-inch pieces
- 6 cups medium turnips, peeled and cut into 1-inch pieces
- 4 cups medium carrots, peeled and cut diagonally into 1-inch pieces
- 1/2 teaspoon black pepper
- 4 cups loosely packed arugula, mixed greens, or mizuna
- 1 cup goat cheese, crumbled
- 1/2 cup versatile vinaigrette
- 3/4 cups apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely chopped
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup olive oil or canola oil
1. Preheat the oven to 400°F. Toss the bread cubes with 3 tablespoons of the olive oil and 1 teaspoon of the kosher salt, and spread the bread evenly on a rimmed baking sheet. Bake in the preheated oven until dry and just beginning to brown, about 15 minutes.
2. Toss together the squash, beets, turnips, carrots, pepper, and remaining ½ cup olive oil and 1 1⁄2 teaspoons salt; divide between 4 rimmed baking sheets, and spread in an even layer. Bake at 400°F until tender and lightly browned, about 30 minutes, stirring twice during baking. Cool completely on baking sheets on wire racks, about 20 minutes. Reserve half of roasted vegetables (for vegetable potpie and tortilla soup recipes) in a lidded container after completely cooled and store in refrigerator.
3. Toss together the bread cubes, remaining roasted vegetables, and vinaigrette in a large bowl until combined. Let stand 10 minutes.
4. Place the arugula on a platter, then top with the roasted vegetable mixture, and sprinkle with the goat cheese. Serve immediately.
1. Whisk together the vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly, until smooth.
2. You can use a food processor to combine the oil and the acid, but it’s easy to over-process the liquids and they can become thicker than gravy. If the dressing gets too thick, just add a little water to help thin it out, but do not add more oil.