Winter Panzanella Salad

Now here’s a salad that will brighten up those cold and grey winter days! This vegan panzanella is full of vitamins and will pair perfectly with our vegan rosé Forever Summer. It’s tasty, crunchy, colourful and absolutely delicious. Bon appétit !


  • Leftover bread (half a baguette or a couple of big pieces of sourdough)
  • 1 Treviso salad
  • 2 small beetroots (we used a Chioggia and a yellow one)
  • 2 blood oranges
  • 1 apple
  • ½ butternut squash
  • Juice of ½ lemon
  • Maple syrup
  • Olive oil
  • Edible flowers
  • Roasted pistachios


  1. Cut, peel and dice half the butternut. Place on a tray lined with parchment paper. Drizzle with olive oil and maple syrup. Sprinkle with salt. Cook for 30 min at 190°C
  2. Segment the blood oranges
  3. Peel and thinly slice the beetroots (you can use a mandolin if you have one)
  4. Peel, core and dice the apple
  5. Rinse and cut the treviso salad
  6. Peel and slice the avocado
  7. Toast the bread and cut it into small pieces
  8. In a bowl, mix together 3 tbsp of olive oil, 2 tbsp of maple syrup and the lemon juice. Toss in the bread pieces and mix together so that they are evenly coated (add more olive oil if necessary)
  9. Place all the ingredients in a salad serving dish
  10. Sprinkle with the roasted pistachios, edible flowers and a pinch of salt, and drizzle with a little bit of olive oil

Serve with a glass or two of our vegan rosé Forever Summer!

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