Panzanella is the kind of salad that deserves to be eaten all year round, but it can be hard to achieve peak panzanella with watery, flavorless winter tomatoes. Enter this winter rainbow panzanella salad. It's packed with in-season veggies, crisp and crunchy sourdough croutons, and coated in a tangy grapefruit vinaigrette, making it the perfect way to brighten a bleak winter day. It’s time to toss the tomatoes and cucumbers (for now) and fall in love with beets and squash instead.
This salad gets its name from the literal rainbow of colorful ingredients—pink grapefruit, ruby red pomegranate arils, roasted orange squash, golden toasted croutons, earthy green parsley, tangy blue cheese, and rich purple beets. Don't be afraid to make this your main course. The roasted root veggies make it super-hearty and filling.
Did you make this salad? Let us know how it went in the comments!
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Yields:
4
Prep Time:
10 mins
Total Time:
2 hrs 10 mins
Ingredients
2
medium red beets, tops removed, scrubbed
1
acorn squash
1/2c.
plus 2 tbsp. extra-virgin olive oil, divided
3tbsp.
pure maple syrup, divided
Kosher salt
Freshly ground black pepper
8oz.
sourdough bread, cut or torn into 1" cubes
1/2c.
grapefruit juice
1
clove garlic, grated
1tbsp.
chopped fresh thyme
1tsp.
Dijon mustard
1
scallion, green and white parts separated, finely chopped
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
Step 1Arrange racks in upper and lower thirds of oven; preheat to 400°. Wrap beets in foil, place in a baking dish, and roast on top rack, checking for doneness after 1 hour, until tender enough to easily pierce with a paring knife, about 1 hour and 30 minutes total. Let cool until cool enough to handle, then rub outsides with a paper towel or clean dish towel to peel. Cut into 3/4" pieces.
Step 2Meanwhile, slice top off squash, then cut in half lengthwise. Slice into 1/4" half-moons, then cut each half-moon into 2 pieces. Transfer squash to a large bowl. Add 1 tablespoon oil, 1 tablespoon syrup, 1/2 teaspoon salt, and a pinch of pepper and toss until coated. Spread on a parchment-lined baking sheet.
Step 3Bake squash on bottom rack, tossing halfway through, until tender, about 20 minutes. Let cool.
Step 4Reduce oven temperature to 325°. In a large bowl, toss bread, 3 tablespoons oil, 1/2 teaspoon salt, and a pinch of pepper. Spread on a parchment-lined baking sheet.
Step 5Bake bread, turning cubes halfway through, until golden brown and crisp, about 25 minutes. Let cool slightly.
Step 6Meanwhile, in a small bowl, whisk grapefruit juice, garlic, thyme, mustard, 1 tablespoon white scallion parts, 3/4 teaspoon salt, and remaining 2 tablespoons syrup until well blended. Slowly whisk in remaining 6 tablespoons oil until dressing is smooth.
Step 7In a large bowl, toss squash, croutons, parsley, pomegranate seeds, green scallion parts, 1/2 cup dressing, and a pinch of salt. In a small bowl, toss beets with 1/4 cup dressing.
Step 8Trim peel from top and bottom of grapefruit. Stand grapefruit upright, then slice peel away from flesh from top to bottom, following the curve of the fruit. Hold peeled grapefruit in your palm and slice between flesh and membrane of each segment to release segments.
Step 9Transfer squash mixture to a platter. Top with beets, blue cheese, and grapefruit segments. Serve with remaining dressing alongside.
PHOTO: KATE JORDAN; FOOD STYLING: BROOKE CAISON
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Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
