Winter Panzanella Salad

Winter Panzanella Salad

This Winter Panzanella Salad recipe, made with homemade croutons, roasted winter vegetables and a homemade balsamic vinaigrette is a fancy, yet approachable side dish
Course Salad, Side Dish
Cuisine American, Italian
Keyword brussels sprouts, butternut squash, salad, salad dressing, side dish, sweet potatoes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author Heather H. of Kitchen Concoctions:


For the garlic croutons:

  • 1/3 cup unsalted butter
  • 4-5 cloves garlic, minced
  • 6 cups French bread, torn or cubed in bite sized pieces
  • ¼ cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon each Kosher salt and ground black pepper

For the Winter Panzanella Salad:

  • 1 1/2 cups diced butternut squash
  • 1 1/2 cups diced sweet potato
  • 1 1/2 cups halved Brussels sprouts
  • 4 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon each Kosher salt and ground black pepper
  • 1/4 cup red onion, finely sliced
  • ¼ cup dried cranberries
  • 1 1/2 cups arugula

For the balsamic vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon each Kosher salt and ground black pepper


  1. Preheat oven to 400 degrees F. Line two baking sheets with aluminium foil. Spray foil with cooking spray and set aside.

  2. In a small microwave safe bowl, combine the butter and garlic. Melt butter in the microwave for 30-60 seconds, or until butter is fully melted and garlic is fragrant.

  3. In a large bowl, toss together the melted butter, bread cubes, Parmesan cheese, Italian seasoning, salt and black pepper.

  4. Transfer the seasoned bread cubes to one of the prepared baking sheets and bake in a preheated 400 degree F oven for 8-12 minutes, or until toasted and golden brown. 

  5. Meanwhile, to prepare salad, in a large bowl toss together the butternut squash, sweet potatoes, Brussels sprouts, garlic, olive oil, salt and black pepper. Spread vegetables in a single layer on the second baking sheet. Roast vegetables in preheated 400 degree F oven for 25-30 minutes, or until golden brown and soft.

  6. While the vegetables roast, prepare balsamic vinaigrette by whisking together olive oil, balsamic vinegar, maple syrup, mustard, salt and black pepper. Set aside.

  7. To assemble salad, in a large bowl, toss together prepared croutons, roasted vegetables, red onion, dried cranberries, arugula and desired amount of balsamic vinaigrette (to start, about 4 tablespoons). Serve immediately.

Recipe Notes

Cooking Tip: For less dirty dishes, use the same bowl to make croutons, toss veggies in oil and assemble the salad!