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winter kale panzanella salad with squash and pomegranate in black bowl

Winter Panzanella Salad with Kale and Roasted Squash

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This winter panzanella salad has plenty of cozy winter flavour, with crispy sprouted grain croutons, roasted squash and sweet-tart pomegranate and cranberries.
Cuisine American
Diet Vegan, Vegetarian
Keyword kale, pomegranate, squash
Dietary Preference nut free, vegan, vegetarian
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings



  • 4 cups cubed or torn Silver Hills Bakery Organic Big Red’s Bread
  • 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 cup  extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic micro grated or crushed
  • 1 tablespoon maple syrup plus more to taste
  • 1 teaspoon salt plus more for seasoning
  • freshly cracked pepper


  • 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.
  • Meanwhile, to a jam jar, add oil, balsamic, lemon juice, garlic, Dijon, maple syrup salt and pepper. Place lid on and shake up.
  • Place kale in a salad bowl. Drizzle over a third of the 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.