Cold Weather Panzanella Salad Recipe

Perfect for those winter months, Twisted’s Cold Weather Panzanella Salad recipe includes charred butternut squash, roasted tomatoes & crispy capers

Done in 45 minutes

Serves 4

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Still maintaining the framework of a classic panzanella, this autumnal version also has the addition of charred butternut squash, roasted tomatoes, red chicory, and crispy fried capers.


Roughly tear the ciabatta into 1-2 inch pieces, and leave to sit out for a few hours. If you don’t have this much time, pop them in a low oven for 30 minutes.

Thinly slice the red onion, and roughly chop or tear the radicchio.

Slice the peeled butternut squash into half moon shapes, and rub with olive oil, salt, and pepper. Char on a griddle pan or skillet - this can also be done under your grill or in the oven, but a griddle pan works best.

Leave the cherry tomatoes whole, and give them a nice char as well.

Add the charred tomatoes and squash to the salad, along with the ciabatta.

Add a small amount of oil to a saucepan, just enough to cover the bottom, and turn to a high heat. Add the capers and basil, and fry for a few minutes until they pop and crisp up.

Whisk together red wine vinegar, olive oil, honey, dijon, salt, and pepper.

Pour over your vinaigrette and toss, then top with the crispy capers and basil. Finish with chilli flakes and fresh black pepper. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

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