Winter Panzanella Salad with Kale and Roasted Squash
This winter panzanella salad has plenty of cozy winter flavour, with crispy sprouted grain croutons, roasted squash and sweet-tart pomegranate and cranberries.
Ingredients
Salad
- 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
Dressing
- 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
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.
- 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.