Winter panzanella is a colorful and nutritious variation of the classic summer recipe: an easy, quick, and light dish made only with plant-based ingredients, perfect for enhancing seasonal vegetables. In this version, the crunchiness of pan-fried bread cubes meets the sweetness of squash, the freshness of radicchio, and the green note of broccoli, for a balance of flavors that warms even the coldest days.
It’s a versatile and modern idea, ideal for bringing to the table a complete salad that combines simplicity and taste. And it arrives just in time if you’re following or are curious about Veganuary, the month dedicated to a more plant-based and conscious diet.
An extremely simple preparation, perfect as a quick lunch, rich side dish, or main course… try it yourself!
Here are other tasty plant-based ideas:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Autumn, Winter
Ingredients
- 7 oz squash
- 1 broccolini
- Half head Treviso radicchio IGP, tardivo (or precoce)
- Half onion
- 2 slices rustic bread
- extra virgin olive oil
- apple cider vinegar
- salt
- pepper
Tools
- Bowl
- 2 Skillets
- Pot
- Colander
Preparation
Clean the squash by removing the seeds and skin, weigh the required 7 oz and cut it into cubes.
Sauté it in a skillet with a drizzle of oil and a pinch of salt until tender. Add a little water to the bottom only if necessary to prevent burning.
Clean the broccoli and separate the florets, wash them well and boil for 6-7 minutes in a pot with salted water. Once tender, drain them.
Peel the onion and slice it thinly into rings. Place it in another skillet and quickly sauté with a little oil.
Add the boiled broccoli florets and let them soak up flavors over medium heat for a few minutes, then add the previously sautéed squash and mix.
Cut the bread into small cubes, place it in a skillet with a drizzle of oil and toast on all sides. When crispy, remove from the skillet and let dry on absorbent paper.
Clean the radicchio, wash it and dry it using a spinner. Slice it into strips and dress with oil, vinegar, salt, and pepper.
Combine the cooked vegetables, bread cubes, and radicchio in a large bowl. Mix and adjust salt and oil if necessary.
The winter panzanella is ready. You can serve it immediately or let it rest for 15-20 minutes to enhance the flavors.
Tips and Variations
If you prefer, instead of making croutons, you can soak the bread cubes in water and vinegar, as in the classic panzanella.
You can add other seasonal vegetables as you like, such as mushrooms, cabbage, or cauliflower.
You can briefly cook the radicchio in the skillet instead of adding it raw.
FAQ (Frequently Asked Questions)
Can I prepare the dish in advance?
You can cook the squash and broccoli in advance, and then assemble the panzanella at the time of serving by adding the bread and radicchio.
Can I enrich it with other ingredients?
Sure, you can add other vegetables (cooked or raw) or legumes, such as beans or chickpeas.
