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+ servings

Winter Salad

Elizabeth Heiskell
This delicious salad was inspired by a summer panzanella.
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Salad
Servings 8


  • 1 10-ounce loaf rosemary or garlic ciabatta bread, cut into 1-inch cubes
  • 1 ⁄4 cup olive oil plus 3 tablespoons
  • 2 1 ⁄2 teaspoons kosher salt
  • 1 small about 2-pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 5 cups)
  • 4 medium beets about 1 1⁄2 pounds, peeled and cut into 1-inch pieces (about 4 cups)
  • 3 medium turnips about 1 1⁄4 pounds, peeled and cut into 1-inch pieces (about 3 cups)
  • 4 medium carrots about 3⁄4 pound, peeled and cut diagonally into 1-inch pieces (about 2 cups)
  • 1 ⁄2 teaspoon black pepper
  • 1 ⁄2 cup Versatile Vinaigrette
  • 4 cups loosely packed arugula mixed greens, or mizuna
  • 4 ounces goat cheese crumbled (about 1 cup)


  • Preheat the oven to 400°F. Toss the bread cubes with 3 tablespoons of the olive oil and 1 teaspoon of the kosher salt, and spread evenly on a rimmed baking sheet. Bake in the preheated oven until dry and just beginning to brown, about 15 minutes.
  • Toss together the squash, beets, turnips, carrots, pepper, and remaining 1⁄4 cup olive oil and 1 1⁄2 teaspoons salt; divide between 2 rimmed baking sheets, and spread in an even layer. Bake at 400°F until tender and lightly browned, about 30 minutes, stirring twice during baking. Cool completely on baking sheets on wire racks, about 20 minutes.
  • Toss together the bread cubes, roasted vegetables, and Vinaigrette in a large bowl until combined. Let stand 10 minutes.
  • Place the arugula on a platter; top with the roasted vegetable mixture, and sprinkle with the goat cheese. Serve immediately.
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