Winter Panzanella with Honey Mustard Dressing

Winter Panzanella with Honey Mustard Dressing

Winter Panzanella with Honey Mustard Dressing

Serves 2-3 as a main 

For the Garlic Croutons 

125 grams (approx 2 cups) sourdough bread, cut into 1” cubes 

2 tablespoon olive oil 

1 garlic clove, grated 


Black pepper 

Preheat the oven to 425º F and line two baking sheets with parchment paper. 

Combine the olive oil and garlic in a medium bowl and whisk together until a paste forms. Add the bread and toss to combine and coat. Season with salt and pepper, then spread on one of the prepared baking sheets. Cook, turning once halfway through, for 8-12 minutes, or until the edges are crusty and golden brown. 

For the Honey Mustard Dressing 

1 teaspoon grainy mustard 

1 tablespoon white wine or red wine vinegar 

2 tablespoons olive oil 

1 teaspoon honey 

¼ teaspoon salt 

¾ teaspoon thyme leaves, minced (optional

Whisk all ingredients together and set aside. 

For the Salad 

1 bunch of kale, stems removed

1 or 2 golden beets beets, peeled and ends trimmed  

1 small or 1/2 of a large (around 3 1/2 ounces) celeriac, peeled

1/2 of butternut squash (around 5 ounces), seeds removed and peeled 

½ leek, cut into ½” rounds 

1 medium carrot, shaved into ribbons with a vegetable peeler 

1 chioggia beet (for visual appeal!), peeled, ends trimmed, and shaved on a mandolin or sliced very thin with a knife

100 grams (4 cups) kale, stems removed and torn into pieces 

½ cup fresh herbs of your choice 

Olive oil 


Lemon juice 

Cut the golden beets, half the celeriac, and the winter squash into ¾” cubes. Cut the other half of the celeriac into thin matchsticks. Put the carrot ribbons, matchstick celeriac, and shaved chioggia beet into a bowl of ice water and let sit for 15 minutes. 

Toss the diced beets, celeriac, and squash with the leeks, 2 tablespoons olive oil, and a few big pinches of salt. Spread onto the second prepared baking sheet, and roast for 15-25 minutes, or until all the vegetables are tender but not mushy and the leeks are getting a bit golden. Remove from the oven to cool. 

Drain the vegetables soaking in ice water and spin them in a salad spinner or blot with a towel to drain off excess water. 

In a large bowl combine the kale with a pinch of salt and squeeze of lemon juice. Massage the kale with your hands for 1-2 minutes so it’s nicely broken down. Add the roasted and fresh vegetables, the garlic croutons, fresh herbs, and a big pinch of salt to the bowl, drizzle your desired amount of dressing on top, and toss everything together. Season to taste with more dressing and salt, and serve with some shaved cheese if desired. 

Leave a comment

Please note, comments must be approved before they are published