Panzanella is the kind of salad that deserves to be eaten all year round, but it can be hard to achieve peak panzanella with watery, flavorless winter tomatoes. Enter this winter rainbow panzanella salad. It’s packed with in-season veggies, crisp and crunchy sourdough croutons, and coated in a tangy grapefruit vinaigrette, making it the perfect way to brighten a bleak winter day. It’s time to toss the tomatoes and cucumbers (for now) and fall in love with beets and squash instead.
This salad gets its name from the literal rainbow of colorful ingredients—pink grapefruit, ruby red pomegranate arils, roasted orange squash, golden toasted croutons, earthy green parsley, tangy blue cheese, and rich purple beets. Don’t be afraid to make this your main course. The roasted root veggies make it super-hearty and filling.
Did you make this salad? Let us know how it went in the comments!