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panzanella winter italian salad recipe

Winter Panzanella (Italian Bread Salad with Roasted Vegetables)

This winter version of the classic Italian bread salad replaces summer ingredients with hearty, cold-weather vegetables like roasted beets, radicchio, and fennel. Toasted bread cubes absorb a tangy vinaigrette, creating a flavorful and satisfying meal for colder months.
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Prep Time 30 minutes
Cook Time 15 minutes
roasting beets 45 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Main Course or Side Dish
Cuisine: Italian / Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 cups day-old bread cubes sourdough or ciabatta
  • 3 tbsp extra-virgin olive oil for croutons
  • ¼ cup grated Parmesan cheese
  • 2 tbsp fresh herbs like parsley, thyme, or rosemary
  • Salt and pepper to taste
  • 3 tbsp white wine vinegar
  • 2 tbsp orange juice
  • 1 tbsp honey
  • Zest of 1 orange
  • 1 tsp grated fresh ginger
  • ¼ cup extra-virgin olive oil for dressing
  • 2 cups radicchio torn into pieces
  • 2 medium fennel bulbs thinly sliced
  • 2 medium golden beets roasted or raw
  • 1 orange peeled and segmented
  • Tender greens e.g., arugula or spinach

Method
 

Prepare Croutons:
  1. Preheat the oven to 350°F (175°C).
  2. Toss the day-old bread cubes with 3 tbsp olive oil, grated Parmesan, fresh herbs, salt, and pepper.
  3. Spread the bread cubes on a baking sheet and bake for 15 minutes or until crispy and golden.
Make the Dressing:
  1. In a bowl, whisk together white wine vinegar, orange juice, honey, orange zest, grated ginger, salt, and pepper.
  2. Slowly drizzle in ¼ cup olive oil while whisking to create an emulsion.
Prepare Vegetables:
  1. Tear radicchio into bite-sized pieces.
  2. Thinly slice fennel and golden beets (if using raw beets, slice them paper-thin for crunch).
  3. Roast the beets (if desired) at 300°F (150°C) for 45 minutes to 1 hour, wrapped in foil.
Combine Ingredients:
  1. In a large bowl, combine the warm croutons, radicchio, fennel, and beets.
  2. Drizzle the vinaigrette over the salad and toss to coat.
  3. Let the salad sit for 10 minutes so the bread can soak up the dressing.
Finish the Salad:
  1. Gently fold in the tender greens and citrus segments just before serving.

Notes

  • For quicker preparation, use raw golden beets instead of roasted ones.
  • You can substitute radicchio with sturdy kale or other bitter greens.
  • This salad can be served as a light main course or a side dish alongside grilled meats.