Winter Panzanella Salad

Winter Panzanella Salad

Recipe by Cat Morrow Course: side dish, main course



This simple salad is made with leftover stale bread. Ends, Crusts, or any wholesome bread you have at hand will due. The more stale it’s gotten, the better. Use seasonal vegetables and fruits you have already prepared, or leftovers that are hanging around in the fridge for a quick, waste free, budget friendly lunch or side. 


  • 4 cups dry or stale whole grain bread, torn or cut into bite sized pieces

  • 2 tbsp butter, for toasting bread

  • butter or bacon grease for frying

  • 3 cups winter squash, peeled and cut into bite sized pieces

  • 3 cups finely sliced brussel Sprouts, cabbage, or kale

  • 1/2 cup pomegranate arils, or dried cranberries

  • 1/4 cup red onion, or shallot, diced small (optional, to taste)

  • Balsamic Dressing
  • 2 garlic cloves, minced

  • 3 tbsp olive oil

  • 3 tbsp balsamic vinegar, or maple balsamic reduction (see notes)

  • sea salt & fresh cracked pepper to taste


  • In a skillet over medium heat, melt 2 tablespoons of butter. Toss the bread into the pan and stir to evenly coat the bread.
  • In a separate cake pan or skillet, toss butternut squash with some olive oil if desired, sea salt and pepper.
  • Bake both the bread, and the squash at 375 degrees for 10-15 minutes. Be sure to check half way and stir. Your bread croutons should be golden brown and crunchy. – The squash, cooked just until tender, but not mushy.
  • While your bread and squash are baking, pan fry your brussel sprouts, cabbage, Kale (or other greens) in butter or bacon grease, just until wilted and tender. Season to taste.
  • Make Your dressing by combining the minced garlic, balsamic vinegar or reduction(see notes), olive oil and sea salt and pepper.
  • In a large bowl, combine the roasted squash, croutons, and Brussels sprouts. Add part of the dressing and toss together gently. Place on a serving platter if desired, drizzle with remaining dressing, and garnish with pomegranate, shallot or onion, and fresh herbs if desired.


  • Balsamic Reduction: Combine ½ Cup balsamic vinegar with 1 or 2 Tablespoons of maple syrup in a small pot. Reduce over medium heat, stirring occasionally until reduced by half. Allow to cool fully before using, or storing in an airtight container

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead