Winter Panzanella Salad/ My FIRST Guest Post!

Oh how excited am I!

I'm pumped to be doing my very first guest post! Thanks so much Laura from A Healthy Jalapeno for having me share my recipe with you all today!

I have been following A Healthy Jalapeno on facebook  and Pinterest for quite sometime now. Every time I read one of Laura's posts I want to eat my veggies! She makes eating healthy, flavorful and fun.

Now I'm am being on my best behavior here.... if you have read my blog you know how much I love my sweets (in moderation of course). This may not be the lowest calorie salad on the block but it has so much going on... you can eat it as a meal! This warm salad is full of winter citrus, savory herbs, creamy cheese, salty pancetta and my favorite veggie... BEETS!

I hope you enjoy it as I did!

Winter Panzanella Salad
Inspired by Tyler Florance


1 bunch of  beets
1 big handful of baby spinach
1 big hand full of baby arugula
1 big hand full of mixed greens
1 big hand full of mixed herbs (I used basil, parsley and dill)  
2-4 oz goat cheese
4 slices  pancetta chopped
1/4 cup diced red onion
1/2 loaf of a crusty multi-grain artisan bread cubed (bite size)
1/2 cup dried cherries (optional)
1/2 cup toasted pecans (optional)
Sea salt
Freshly ground black pepper

1 orange
1/2 a lemon
1/4-1/2 cup extra virgin olive oil
1 tbs chopped fresh sage
1 clove minced garlic


Pre heat oven to 400.

Place beets (tops removed) in foil drizzle with olive oil and sprinkle with sea salt. Seal foil and bake for 45-60 minutes or until beets are fork soft.

Set beets aside.

Fry pancetta and onion over medium heat until pancetta is crispy and the onions are translucent.

Remove pancetta and onion from the pan leaving the drippings.

Toss your cubed bread in drippings and toast right in the pan until they are all toasted and crispy on the outside (about 5 minutes) Make sure to toss frequently to prevent the bread from burning.

Toss bread with all of your spinach, arugula, greens, herbs, pancetta and onions.

Under cold water peel your beets (skin should rub right off). Slice beets over salad.

Top with small dollops of goat cheese, dried cherries and pecans.

Whisk all of your dressing ingredients together, salt and pepper to taste. Drizzle over salad just before serving.

This recipe is linked at...


  1. I was all about panzanella salads this summer, but hadn't thought about this winter, too. Great idea!

  2. This salad is gorgeous. Almost too pretty to eat.

    I'm pinning it!

    Thanks for linking up at Weekend Potluck.

  3. This comment has been removed by a blog administrator.