Reinvent your holiday side dish repertoire with this vibrant Holiday Panzanella Salad—a festive twist on the classic Italian bread salad. This winter panzanella recipe transforms crispy ciabatta cubes with seasonal ingredients like sweet apples, juicy pears, butternut squash, dried cranberries, and creamy Gouda cheese, all tossed in a tangy balsamic vinaigrette enhanced with Calicutts English Roast seasoning. Perfect for Christmas dinner, Thanksgiving feasts, or winter gatherings, this make-ahead salad offers a refreshing contrast to heavy holiday dishes while providing sophisticated flavors and beautiful color on your table. Unlike traditional panzanella served in summer with tomatoes, this autumn-inspired version celebrates cold-weather produce and makes excellent use of day-old bread, creating a practical yet elegant side dish that feeds a crowd, travels well to potlucks, and actually improves as it sits—allowing the crusty bread to soak up the flavorful dressing while maintaining just enough crunch to keep every bite interesting.

Holiday Panzanella Salad

Servings

8-10

Prep Time

20 minutes

Cook Time

15 minutes

Ingredients

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    • 6 C Ciabatta, cubed (preferably day-old)

    • 3 Tbsp Olive oil

    • 3 Tbsp Calicutts English Roast

    • 1 Honey crisp or pink lady apple, peeled and cubed

    • 1 Bosc pear, peeled and cubed

    • 1 English cucumber, diced

    • 1/2 Red onion, thinly sliced

    • 1 C Caputo Brothers Giving Gouda, cubed

    • 1/4 C Pine nuts, toasted

    • 1/4 C Dried cranberries

    • 1/4 C Roasted butternut squash, cubed

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    • 1/3 C Extra virgin olive oil

    • 4 Tbsp Balsamic vinegar

    • 2 Garlic cloves, minced

    • 1 tsp Dijon mustard

    • 2 tsp Calicutts Salt & Pepper Blend

    Directions

    1. Preheat oven to 375°F.

    2. Toss bread cubes with 3 tbsp olive oil, salt, and pepper. Spread on baking sheet.

    3. Toast 10-15 minutes until golden and crispy. Let cool.

    4. Make dressing: Whisk together all dressing ingredients. Season to taste.

    5. In large bowl, combine remaining salad ingredients except for pine nuts.

    6. Add toasted bread cubes and toss to combine.

    7. Pour dressing over salad and toss well. Let sit 15-20 minutes to allow bread to absorb dressing.

    8. Toss gently and top with pine nuts.

    9. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

    10. Serve immediately while bread still has some crunch.

    11. Note: This salad is best assembled shortly before serving. If making ahead, keep bread separate and add just before serving.