Winter Salad

The winter version of a panzella salad.

November 21, 2017

Ingredients

Salad
  • 1 (10-ounce) loaf rosemary or garlic ciabatta bread, cut into 1-inch cubes
  • 1⁄4 cup olive oil, plus 3 tablespoons
  • 2 1⁄2 teaspoons kosher salt
  • 1 small (about 2-pound) butternut squash, peeled, seeded, and cut into 1-inch pieces (about 5 cups)
  • 4 medium beets (about 1 1⁄2 pounds), peeled and cut into 1-inch pieces (about 4 cups)
  • 3 medium turnips (about 1 1⁄4 pounds), peeled and cut into 1-inch pieces (about 3 cups)
  • 4 medium carrots (about 3⁄4 pound), peeled and cut diagonally into 1-inch pieces (about 2 cups)      
  • 1⁄2 teaspoon black pepper
  • 1⁄2 cup Versatile Vinaigrette
  • 4 cups loosely packed arugula, mixed greens, or mizuna
  • 4 ounces goat cheese, crumbled (about 1 cup)
Versatile Vinaigrette
  • 3⁄4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard*
  • 2 garlic cloves, finely chopped
  • 1 1⁄2 teaspoons kosher salt
  • 1⁄4 teaspoon black pepper
  • 3⁄4 cup olive oil or canola oil 

Preparation

 1. Preheat the oven to 400°F. Toss the bread cubes with 3 tablespoons of the olive oil and 1 teaspoon of the kosher salt, and spread evenly on a rimmed baking sheet. Bake in the preheated oven until dry and just beginning to brown, about 15 minutes.  

2. Toss together the squash, beets, turnips, carrots, pepper, and remaining 1⁄4 cup olive oil and 1 1⁄2 teaspoons salt; divide between 2 rimmed baking sheets, and spread in an even layer. Bake at 400°F until tender and lightly browned, about 30 minutes, stirring twice during baking. Cool completely on baking sheets on wire racks, about 20 minutes.  

3. Toss together the bread cubes, roasted vegetables, and Vinaigrette in a large bowl until combined. Let stand 10 minutes. 

4. Place the arugula on a platter; top with the roasted vegetable mixture, and sprinkle with the goat cheese. Serve immediately.  

Versatile Vinaigrette

Whisk together the vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl.  
Add the oil in a slow, steady stream, whisking constantly, until smooth.   

Note: You can use a food processor to combine the oil and the acid, but it’s easy to overprocess the liquids and they can become thicker than gravy. If the dressing gets too thick, add water to thin the dressing; do NOT add more oil, because that will only  make the problem worse.  

 *Most vinaigrette recipes call for some kind  of mustard. It acts like a marriage counselor: It keeps two things together that don’t want to stay together. 

 

About this recipe

Excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Ingredients

Salad
  • 1 (10-ounce) loaf rosemary or garlic ciabatta bread, cut into 1-inch cubes
  • 1⁄4 cup olive oil, plus 3 tablespoons
  • 2 1⁄2 teaspoons kosher salt
  • 1 small (about 2-pound) butternut squash, peeled, seeded, and cut into 1-inch pieces (about 5 cups)
  • 4 medium beets (about 1 1⁄2 pounds), peeled and cut into 1-inch pieces (about 4 cups)
  • 3 medium turnips (about 1 1⁄4 pounds), peeled and cut into 1-inch pieces (about 3 cups)
  • 4 medium carrots (about 3⁄4 pound), peeled and cut diagonally into 1-inch pieces (about 2 cups)      
  • 1⁄2 teaspoon black pepper
  • 1⁄2 cup Versatile Vinaigrette
  • 4 cups loosely packed arugula, mixed greens, or mizuna
  • 4 ounces goat cheese, crumbled (about 1 cup)
Versatile Vinaigrette
  • 3⁄4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard*
  • 2 garlic cloves, finely chopped
  • 1 1⁄2 teaspoons kosher salt
  • 1⁄4 teaspoon black pepper
  • 3⁄4 cup olive oil or canola oil 
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