Winter Panzanella Salad Recipe

  • Looking for brighter and healthier wintry recipes? In this salad recipe, olive-oil-toasted bread chunks, roasted sweet potato, and other seasonal veggies are tossed together with a tangy vinaigrette. This winter panzanella salad recipe is perfect for a light weeknight meal or a green side dish.

    Winter Panzanella Recipe

    Let this fresh, crisp salad brighten up a wintry day.

    Prep Time:
    Cook time:
    Servings: 2 mains, 4 sides


    • olive oil: 2 tablespoons, divided + ¼ cup for dressing
    • sweet potato, peeled and cubed: 1 medium
    • bread slices, thickly sliced: 4
    • purple butter lettuce: 5 cups
    • Asian pear, thinly sliced: 1
    • red onion, thinly sliced: 1 small
    • pomegranate seeds: ¼ cup
    • balsamic vinegar: 3 tablespoons
    • smooth dijon mustard: 1 teaspoon
    • salt + pepper: to taste


    Step 1: Preheat oven to 400 degrees. Peel and cube sweet potato into 1½ inch chunks. Toss with one tablespoon olive oil and a pinch of sea salt. Roast for about 20 minutes.

    Step 2: In a  non stick pan, heat olive oil. Toast thick bread slices until golden brown on each side. Once the slices have cooled, chop into 1 inch pieces.

    Step 3: Thinly slice Asian pear. Toss with butter lettuce, red onion, and pomegrante seeds in a large bowl. Add warm sweet potato chunks and toasted bread croutons.

    Step 4: In a small bowl, whisk together olive oil, balsamic vinegar, and dijon mustard. Season to taste with salt and pepper. Toss salad with the prepared vinaigrette and enjoy!

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