Holiday Entertaining—Winter Panzanella Salad

  • Author: Tonja



For The Dressing:

3 Tbls. red wine vinegar

1 Tbls. balsamic vinegar

2 Tbls. maple syrup

2 tsp. Dijon mustard

1/2 cup extra-virgin olive oil

salt and freshly ground black pepper, to taste

For The Salad:

4 cups toasted croutons from French bread (1/2 inch cubes)

1/2 small red onion, thinly sliced vertically

1 12 oz. package butternut squash, peeled, cubed and seeded (Trader Joes)

1 10 oz. package shredded Brussels sprouts (Trader Joes)

2 Tbls. extra-virgin olive oil

salt and freshly ground black pepper, to taste

6 oz. baby spinach

½ cup blue cheese crumbles

½ cup dried Cranberries


Preheat oven to 375 degrees.

Whisk together red wine vinegar, balsamic vinegar, maple syrup and Dijon mustard. Slowly whisk in extra-virgin olive oil. Season to taste with salt and black pepper.

Place croutons and onion in the salad bowl and pour ½ cup dressing over all of it so it softens up slightly.

Place butternut squash cubes on a nonstick baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 10 minutes.

Add shredded Brussels sprouts to baking sheet, toss together and place back in the oven for 10 minutes or until squash is cooked and Brussels sprouts are slightly crispy.

Place squash, Brussels sprouts, spinach, blue cheese, and cranberries in the serving bowl with croutons and red onion.

Pour additional dressing over salad and then gently toss together. (You may not use all the dressing).