Winter Panzanella Salad with Lemon Honey Dressing Recipe

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 with Lemon Honey Dressing Recipe

A healthy salad filled with hearty croutons, roasted squash, sprouts, jeweled cranberries and creamy feta.

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner

Cuisine: Salad

Keyword: winter panzanella

Servings:

Calories: 189kcal

Equipment

Baking sheet
Whisk
Small mixing bowl

Ingredients

For the salad:

4 cup cubed bread Deally good bakery bread
⅓ cup crumbled feta
¼ cup dried cranberries
5 cup shredded kale or spinach leaves
¼ tsp freshly ground pepper
½ tsp salt
½ tsp dried thyme
1 tbsp olive oil
½ lb butternut squash cubed
½ lb brussels sprouts quartered
¼ cup toasted pine nuts

For the dressing:

1 tsp dijon mustard
1 tbsp honey
¼ cup fresh lemon juice
¼ tsp dried rosemary
¼ tsp dried thyme
1 garlic clove minced
⅓ cup olive oil
Salt and pepper to 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.

Nutrition