Serves 4–6
Level: Easy; Prep time: 20 minutes; Cook time: 1 hour, 25 minutes; Total time: 1 hour, 45 minutes

Panzanella is a Tuscan salad traditionally made with stale bread and tomatoes, which soak into the bread and add flavor. But you can enjoy bread salad in cooler weather too. Make this warm panzanella with a wonderful day-old loaf of sourdough, root vegetables, squash, fresh parsley, and a bright grapefruit juice dressing, and you’ll have a hearty, healthy one-dish dinner. This recipe can be adapted for any season, but winter is when US-grown citrus is at its sweetest.

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Winter Panzanella

Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Servings: 4

Ingredients

  • 2 medium golden beets, scrubbed, tops removed
  • 1 delicata squash
  • 1/2 cup olive oil, divided
  • 3 tablespoons maple syrup, divided
  • 1 3/4 teaspoons salt, divided
  • 1/2 teaspoon fresh-ground black pepper, divided
  • 8 ounces sourdough bread, cut or torn into 1-inch cubes
  • 1/2 cup grapefruit juice
  • 1 garlic clove, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon Dijon mustard
  • 1 cup fresh parsley leaves (flat-leaf or curly)
  • 1 cup pomegranate seeds
  • 1 cup grapefruit segments
  • 8 ounces goat cheese, crumbled

Instructions

  • Arrange racks in the upper and lower thirds of the oven; preheat to 400°F.
  • Wrap beets in foil, place them in a baking dish, and roast them on top rack, checking for doneness after 1 hour. Continue cooking until tender enough to pierce easily with a paring knife. Let cool until comfortable enough to handle, then peel by rubbing outsides with a paper towel or clean dish towel. Cut into 3/4-inch pieces.
  • Meanwhile, cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then slice into 1/4-inch quarter moons. In a medium bowl, combine 1 tablespoon oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper; add delicata and toss until coated. Spread out in a single layer onto a baking sheet. Roast on lower rack, stirring once or twice, until tender and caramelized, 16–20 minutes. Remove from oven and set aside.
  • Reduce oven temperature to 325°F.
  • In a large bowl, toss bread, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a parchment-lined baking sheet. Place on top rack and bake, turning cubes halfway through, until golden brown and crisp, about 25 minutes. Let cool slightly.
  • Meanwhile, in a small bowl, whisk grapefruit juice, garlic, thyme, mustard, 3/4 teaspoon salt, and 2 tablespoons maple syrup until well blended. Slowly whisk in 6 tablespoons of oil until the dressing is smooth.
  • Toss squash, beets, toasted bread, parsley, and pomegranate seeds in a large bowl. Slowly drizzle the dressing over the salad and toss again.
  • Transfer the bread salad to a platter. Top with goat cheese and grapefruit segments.

*Sourcing note: La Montañita Co-op carries sourdough bread from Fano Bread Company and Sage Bakehouse.