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Wintery Panzanella Salad by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth
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5 from 2 votes

Winter Panzanella Salad Recipe

A healthy salad filled with hearty croutons, roasted squash, sprouts, jeweled cranberries and creamy feta. 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Keyword: ashley rose, healthy, healthy dinners, salad, side dish, sugar and cloth, winter
Servings: 12
Calories: 129kcal


  • Baking sheet
  • Whisk
  • Small mixing bowl


  • 4 cup cubed bread Deally good bakery bread
  • 0.333333333333 cup crumbled feta
  • 0.25 cup dried cranberries
  • 5 cup shredded kale or spinach leaves
  • 0.25 tsp freshly ground pepper
  • 0.5 tsp salt
  • 0.5 tsp dried thyme
  • 1 tbsp olive oil
  • 0.5 lb butternut squash cubed
  • 0.5 lb brussels sprouts quartered
  • 0.25 cup toasted pine nuts


  • 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.
  • 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. 


Calories: 129kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 257mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4958IU | Vitamin C: 54mg | Calcium: 105mg | Iron: 2mg