Winter Panzanella Salad with Honey Mustard Vinaigrette

This salad is amazing because you can search your refrigerator for any vegetables and roast them off. This salad is sure to brighten your day during the gloomy winter months. Can be the entire meal or as a hearty side dish for any gathering.


  • For the Salad:
  • 2 cups (300 g) butternut squash, cubed
  • 2 cups (200 g) brussels sprouts, halved
  • 2 cups (300 g) sweet potato, cubed
  • 2 cups (250 g) cauliflower, florets
  • 1 ½ cups (200 g) carrots, cubed
  • 1 (350 g) acorn squash, 6-8 wedges, skin on, seeds removed
  • 2 cups (300 g) beets, cubed
  • 3 cups (185 g) ciabatta bread [or favorite bread], cubed
  • 5 Tablespoons (75 ml) olive oil
  • ⅛ teaspoon salt, optional
  • For the dressing:
  • 2 lemons, peeled
  • ⅓ cup (80 ml) champagne vinegar
  • ¼ cup (60 ml) honey
  • ¾ cup (180 ml) olive oil
  • 1 garlic clove
  • 4 dried apricots
  • ½ cup (60 ml) whole grain mustard, split use


  1. Preheat oven to 400°F (205°C)
  2. Line 2 half sheet trays with parchment paper and set aside. Individually toss each vegetable with 1 Tablespoon of olive oil and season slightly with salt. Spread out onto the sheet trays in its own section, trying to match ingredients with how fast they will cook.    
  3. Place in preheated oven and bake for 45–60 minutes, or until fork tender. Remove from oven and cool slightly.
  4. For the dressing: Place lemons, champagne vinegar, honey, olive oil, garlic and half of the mustard into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, remove to a bowl and stir in the rest of the mustard to add some texture to the dressing.
  5. To serve: Place all the vegetables into a large white bowl drizzle 1 cup (240ml) of dressing over them and toss to combine.  

Chef's Notes

  • This salad is a double win:  it helps reduce food waste by utilizing what you have on hand and is also incredibly nutrient dense thanks to the wide variety of plants used. We have used a cranberry walnut bread in this recipes and it adds extra depth of flavor and texture rather than the traditional breads.