Description

A vibrant and hearty Winter Rainbow Panzanella Salad featuring roasted beets, acorn squash, sourdough croutons, fresh grapefruit, and a tangy maple-Dijon dressing, finished with crumbled blue cheese and pomegranate seeds. A perfect seasonal salad combining sweet, savory, and tart flavors with a variety of textures.

Ingredients

Scale

Roasted Beets

2 medium red beets, tops removed, scrubbed

Roasted Acorn Squash

1 acorn squash
1 tablespoon extra-virgin olive oil
1 tablespoon pure maple syrup
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper

Sourdough Croutons

8 oz. sourdough bread, cut or torn into 1-inch cubes
3 tablespoons plus 2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper

Dressing

1/2 cup grapefruit juice
1 clove garlic, grated
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
1 scallion, green and white parts separated, finely chopped (1 tablespoon white parts, green parts reserved)
3/4 teaspoon kosher salt
2 tablespoons pure maple syrup
6 tablespoons extra-virgin olive oil

Salad Assembly

1 cup fresh parsley leaves
1 cup pomegranate seeds
1 cup large red grapefruit segments (peeled and membrane removed)
8 oz. blue cheese, crumbled

Instructions

Roast Beets: Preheat the oven to 400°F and arrange oven racks in the upper and lower thirds. Wrap the beets in foil and place on the top rack inside a baking dish. Roast for about 1 hour and 30 minutes, checking for tenderness after 1 hour. When tender enough to pierce with a paring knife, remove and allow to cool. Peel the beets by rubbing their skins with a paper or clean dish towel. Cut into 3/4-inch pieces.
Prepare and Roast Squash: Slice off the top of the acorn squash, cut it in half lengthwise, then slice into 1/4-inch half-moons and cut each half-moon into two pieces. Toss the squash in a large bowl with 1 tablespoon olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, and a pinch of pepper until evenly coated. Spread on a parchment-lined baking sheet and bake on the bottom oven rack for about 20 minutes, tossing halfway through, until tender. Let cool.
Bake Sourdough Croutons: Reduce oven temperature to 325°F. In a large bowl, toss the bread cubes with 3 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread on a parchment-lined baking sheet and bake for about 25 minutes, turning the cubes halfway through to ensure even browning. Let slightly cool.
Make Dressing: In a small bowl, whisk together grapefruit juice, grated garlic, chopped thyme, Dijon mustard, 1 tablespoon white scallion parts, 3/4 teaspoon salt, and 2 tablespoons maple syrup until blended. Slowly whisk in the remaining 6 tablespoons olive oil until the dressing is smooth and emulsified.
Toss Salad Components: In a large bowl, combine the roasted squash, croutons, parsley leaves, pomegranate seeds, green parts of the scallion, half a cup of the dressing, and a pinch of salt. In a separate small bowl, toss the roasted beet pieces with 1/4 cup of the dressing.
Prepare Grapefruit Segments: Trim the peel from the top and bottom of the grapefruit. Stand it upright and slice off the peel and pith from top to bottom following the curve of the fruit. Hold the peeled grapefruit over a bowl and carefully slice between the membranes to release the segments.
Assemble Salad: Transfer the squash mixture to a serving platter. Arrange the dressed beet pieces on top, then sprinkle with crumbled blue cheese and top with the grapefruit segments. Serve immediately with remaining dressing on the side.

Notes

Roasting the beets wrapped in foil helps retain moisture and ensure even cooking.
Make sure to cool the roasted beets and squash before tossing to maintain the proper salad texture.
Using day-old or slightly stale sourdough bread makes croutons crisper after baking.
The dressing can be made ahead and stored refrigerated for up to 2 days; whisk again before serving.
Membrane-free grapefruit segments provide a pleasant texture and prevent bitterness in the salad.
This salad is best served immediately after assembling to maintain the freshness and crunch of the ingredients.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Salad
Method: Roasting
Cuisine: American

Keywords: winter salad, panzanella, roasted beet salad, acorn squash salad, grapefruit salad, blue cheese salad, pomegranate, fall salad, vegetarian salad