40+ Veganuary Recipes: Winter Panzanella Salad
This winter panzanella salad has plenty of cozy winter flavour, with crispy sprouted grain croutons, roasted squash and sweet-tart pomegranate and cranberries.
Ingredients
- 4 cups torn or cubed bread I like sprouted grain, or gluten free if needed
- 1 pound delicata or acorn squash sliced into 1 inch slices
- 2 tablespoons extra virgin olive oil divided
- 1 bunch tuscan (lacinato) kale tough stem removed, finely sliced
- ¼ cup pomegranate arils
- ¼ cup red onion finely diced
- ¼ cup dried cranberries
- ½ teaspoon salt
- ¼ cup extra virgin olive oil or avocado oil
- 1 batch Creamy Balsamic Dressing
Instructions
- Preheat oven to 400° Fahrenheit (200° Celsius). Line a rimmed baking sheet with parchment paper. Place squash on one half of sheet, toss with 1 tablespoon (15 mL) of oil, a pinch of salt and some pepper.
- Roast for 10 minutes, remove from heat and flip squash. In a medium bowl, toss bread with 1 tablespoon (15 mL) of oil, salt and pepper and place on baking sheet with squash. Roast for 10-12 minutes more until squash is tender, and bread is toasted and crisp at the edges. Remove from heat and set aside.
- Place kale in a salad bowl. Drizzle over a third of the creamy balsamic dressing and massage kale until it softens and wilts a bit.
- Top with toasted bread, squash, onion, pomegranate and cranberries. Drizzle with a bit more dressing, and serve with remaining dressing.
- Will keep, covered, in the fridge for up to 2 days.
Notes
The flavour of this recipe really varies depending on the ingredients. If your lemon has a thicker skin with thick white pith, it could be a bit bitter. A tiny pinch of sugar will balance this out…or cut the pith from the lemon, reserving peel.
You can vary the amount of garlic depending on how much you like it. And make sure to buy fresh walnuts and store them in the freezer! They shouldn’t be overly bitter.