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A few small plates are topped with a colorful, hearty winter panzanella salad.
5 from 2 votes

Winter Panzanella Salad

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 6 servings


  • 3 carrots, peeled, halved lengthwise, and cut into 2-inch pieces
  • 3 parsnips, peeled, halved lengthwise, and cut into 2-inch pieces
  • 2 medium sized rutabaga, peeled and cut into 1-inch cubes
  • 3 golden or red beets, peeled and cut into 1-inch cubes
  • 2 large (or 3 small) shallots
  • 5 tablespoons olive oil (divided)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon coarse or kosher salt
  • 2 teaspoons crushed thyme
  • Freshly ground black pepper
  • 4 cups (heaping) dark salad greens, such as arugula, baby kale, or mizuna
  • 1 1/2 tablespoons champagne vinegar (substitute white wine vinegar or sherry vinegar)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 4 cups toasted bread, cut into 1-inch cubes (about half of 1 small boule)


  • Preheat the oven to 400. Place the carrots, parsnips, rutabaga, beets, and shallots in a large mixing bowl. Toss with one tablespoon of the olive oil, the maple syrup, the coarse salt, and a generous pinch of freshly ground black pepper. Place the vegetables on one or two parchment or foil-lined baking sheets. Roast for 35-45 minutes, stirring a few times during roasting to prevent burning or sticking, until the vegetables are golden and tender.
  • After roasting, separate the shallots from the rest of the vegetables. Place the shallots in a blender with the remaining 4 tablespoons of olive oil, the vinegar, the mustard, the sea salt, and another pinch of black pepper. Blend till smooth (a few specks of visible shallot is fine!).
  • Place the roasted vegetables, greens, and bread into a serving bowl. Toss with the shallot dressing. Season as needed with extra salt and pepper. Serve.


Leftover salad will keep overnight in an airtight container in the fridge.