Winter Panzanella Salad with Lemon Honey Dressing Recipe
A healthy salad filled with hearty croutons, roasted squash, sprouts, jeweled cranberries and creamy feta.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dinner
Cuisine: Salad
Keyword: winter panzanella
Servings: 12
Calories: 189kcal
Equipment
Baking sheet
Whisk
Small mixing bowl
Ingredients
For the salad:
4cupcubed breadDeally good bakery bread
1/3cupcrumbled feta
1/4cupdried cranberries
5cupshredded kale or spinach leaves
1/4tspfreshly ground pepper
1/2tspsalt
1/2tspdried thyme
1tbspolive oil
1/2lbbutternut squashcubed
1/2lbbrussels sproutsquartered
1/4cuptoasted pine nuts
For the dressing:
1tspdijon mustard
1tbsphoney
1/4cupfresh lemon juice
1/4tspdried rosemary
1/4tspdried thyme
1garlic cloveminced
1/3cupolive oil
Salt and pepperto taste
Instructions
For the salad:
Preheat the the oven to 425 degrees F.
If the bread isn’t stale, place in a single layer on a baking sheet and toast until dried, about 3-5 minutes. Set aside.
When ready to assemble, toss the roasted vegetables, kale, cranberries and bread cubes together in a large serving bowl.
For the dressing:
In a small bowl, whisk together the mustard, honey, lemon juice, rosemary, thyme and garlic clove until well combined.
Slowly drizzle in the olive oil until dressing is thickened. Add in salt and pepper to taste. I usually start with 1/4-1/2 teaspoon salt to start and taste from there.
Add dressing to salad and toss to combine. Add in the cheese and pine nuts and toss a few more times. Serve immediately.
Notes
The trick is whisking together the grated garlic, mustard, spices, lemon and honey together until the garlic is mostly dissolved. This may take up to a minute, so keep whisking until it comes together.