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Winter Panzanella (One Pan, Vegan)
5 from 3 votes

Winter Panzanella (One Pan, Vegan)

This Winter Panzanella Salad just may change the way you think of salad during the colder months! With a colorful medley of seasonal veggies, toasted sourdough, and juicy pomegranate seeds, this warm winter panzanella is sure to brighten up even the coldest, darkest of days. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 270 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

For the bread
  • 1 tablespoon olive oil
  • 8 ounces sourdough bread about 3 thick slices or 3.5 cups of cubes, cubed
  • 4 large cloves garlic minced
  • 2 rounded teaspoons thyme chopped fresh
  • black pepper
  • salt
Other ingredients
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 14 ounces Brussels sprouts trimmed and quartered
  • 2 large carrot or chopped butternut squash or sweet potato, peeled and cut into coins
  • approx. ½ bunch kale any variety, thick stems removed, chopped
  • ¼ cup vegetable broth
  • black pepper
  • salt
  • vegan parmesan cheese as much as you like!
  • 1 small lemon
  • balsamic vinegar to taste
  • ½ cup pomegranate arils or dried cranberries (soak in water to soften)

Instructions

    Cup of Yum
  1. Preheat a large skillet over medium heat, and add 1 tablespoon olive oil. Add the cubed bread and toast until lightly golden on most sides, about 3 minutes per side. Add the garlic, thyme, and a generous pinch of salt and pepper. Stirring constantly, cook for about 1 minute, careful not to let the garlic burn. Transfer the bread mixture to a large serving bowl or spread out on a baking sheet.
  2. Use a damp towel to remove any garlic and thyme bits from the skillet. Over medium heat, add the oil. Saute the onion until translucent, 3 to 4 minutes. Add the Brussels sprouts and cook until lightly seared. Season with salt and pepper.
  3. Add the carrots, kale, and vegetable broth to the pan, and give everything a good stir. Reduce heat to medium-low, cover, and cook for 3 to 4 minutes or just until the vegetables are fork tender. Remove from heat.
  4. Add plenty of grated vegan Parm, if using, juice from the lemon, and a drizzle of balsamic vinegar, then toss to combine. Taste for seasoning, and add more salt/acidity/cheese, as desired.
  5. Transfer the vegetables to the serving bowl, and toss with the bread. Garnish with pomegranate arils and serve warm.

Notes

  • Variations
  • Store - Panzanella is best enjoyed right away, but leftovers can be stored in an airtight container in the refrigerator for up to two days. If you know you'll have leftovers, reserve some of the bread and store it separately from the vegetables. Then toast the bread before assembling the salad. 
  • Gluten-free: Replace the sourdough with your favorite gluten-free bread. Even cornbread is great!
  • Brussels sprouts: Cauliflower, broccoli, broccolini, cabbage, radicchio, and bok choy are also in season and easily incorporated.
  • Fruit: Instead of pomegranate, use other seasonal fruits like chopped pear, apple, persimmon, or clementines. Other options: dried cranberries, cherries, currants, or chopped apricots.
  • Dressing: I wanted to keep prep really simple and make it easy for you to tweak the flavors. However, instead of simply adding lemon and balsamic, feel free to dress the panzanella with an actual salad dressing, such as red or white wine vinaigrette or my fat-free Italian dressing.

Nutrition Information

Calories 270kcal (14%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 9g (14%) Fiber 7g (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 46g 15%
Protein 10g 20%
Fat 9g 14%
Fiber 7g 28%

* Percent Daily Values are based on a 2,000 calorie diet.