Winter Panzanella Salad with Honey Mustard Vinaigrette Recipe

Winter Panzanella Salad with Honey Mustard Vinaigrette

This salad is amazing because you can search your refrigerator for any vegetables and roast them off. This salad is sure to brighten your day during the gloomy winter months. Can be the entire meal or as a hearty side dish for any gathering.

Total Time1 Hour 30 Minutes
Yield
8 servings
DifficultyIntermediate

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

For the Salad:
2 cups 300 g butternut squash, cubed
2 cups 200 g brussels sprouts, halved
2 cups 300 g sweet potato, cubed
2 cups 250 g cauliflower, florets
1 ½ cups 200 g carrots, cubed
1 350 g acorn squash, 6-8 wedges, skin on, seeds removed
2 cups 300 g beets, cubed
3 cups 185 g ciabatta bread [or favorite bread], cubed
5 Tablespoons 75 ml olive oil
⅛ teaspoon salt, optional
For the dressing:
2 lemons, peeled
⅓ cup 80 ml champagne vinegar
¼ cup 60 ml honey
¾ cup 180 ml olive oil
1 garlic clove
4 dried apricots
½ cup 60 ml whole grain mustard, split use

1. Preheat oven to 400°F (205°C)
2. Line 2 half sheet trays with parchment paper and set aside. Individually toss each vegetable with 1 Tablespoon of olive oil and season slightly with salt. Spread out onto the sheet trays in its own section, trying to match ingredients with how fast they will cook.
3. Place in preheated oven and bake for 45–60 minutes, or until fork tender. Remove from oven and cool slightly.
4. For the dressing: Place lemons, champagne vinegar, honey, olive oil, garlic and half of the mustard into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, remove to a bowl and stir in the rest of the mustard to add some texture to the dressing.
5. To serve: Place all the vegetables into a large white bowl drizzle 1 cup (240ml) of dressing over them and toss to combine.