This rustic winter panzanella salad is full of cold-weather flavors
Hey, salads aren't just for summertime! With a few simple ingredient tweaks, you can create hearty, filling salads that are totally winter worthy.
In this easy recipe, I used romaine and red leaf lettuce that I chopped very fine. I tossed in some croutons and my favorite dressing, and then layered it with fun winter ingredients. The roasted peppers really add a depth of flavor, while the pomegranate gives the salad a bit of crunchy tartness and the feta a nice, creamy tang.
Winter panzanella salad recipe
Chopped greens and croutons are dressed in your favorite salad dressing and topped with rustic, winter-inspired flavors like roasted pepper, feta, pomegranate, seeds and nuts. You can make this ahead of time; just don't dress it until you are ready to serve.
Total time: 15 minutes
- 4 cups chopped romaine lettuce
- 1 cup chopped red leaf lettuce
- 1/2 cup homemade or store-bought croutons
- 1/4 cup salad dressing of choice (I recommend balsamic or Italian), plus extra if desired
- 1/2 cup sliced roasted red peppers
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup pomegranate arils
- 2 tablespoons walnuts
- 2 tablespoons toasted pepitas
- 2 tablespoons shredded Parmesan cheese
- To a large bowl, add the chopped romaine lettuce, red leaf lettuce and croutons.
- Pour the 1/4 cup of the salad dressing over the greens, and gently toss with tongs or forks. Let the salad sit for 5 minutes to allow the croutons to absorb the dressing.
- Top the dressed greens with roasted red peppers, red onion, crumbled feta, pomegranate, walnuts, pepitas and the shredded Parmesan cheese.
- Divide among serving plates, and serve immediately.