Winter Panzanella Salad

Winter Panzanella Salad
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
90 minutes
Winter Panzanella Salad
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
90 minutes
Ingredients
  • 1 loaf crusty bread, cubed
  • 1 large butternut squash
  • 1/2 cup olive oil (plus extra for roasting)
  • 1 small shallot (finely chopped)
  • 1 garlic clove (finely chopped)
  • 1 tablespoon honey
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon dried sage
  • 1/2 teaspoon thyme
  • 1/4 teaspoon salt (plus extra for sprinkling)
  • 1/4 teaspoon pepper
  • 1 large bunch lacinato (Tuscan) kale (stems removed and torn into pieces)
  • 1 cup dried cherries
  • 4 ounces goat cheese
Servings: servings
Instructions
  1. Place cubed bread on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss; bake at 400 F for 10 to 15 minutes, until toasted. Transfer bread to a large bowl, reserving baking sheet.
  2. Cut butternut squash in half lengthwise. Scoop out and rinse off seeds; set aside.
  3. Rub flesh sides of squash halves with olive oil, place skin-side up on separate baking sheet, and bake 45 to 60 minutes at 350 F, or until a fork easily pierces straight through. Peel and cube butternut squash once cooled.
  4. Place seeds on reserved baking sheet, drizzle with olive oil, sprinkle with salt, and toss; bake at 325 F for 10 minutes. Transfer seeds to a small bowl.
  5. In a small dish, whisk remaining olive oil, shallot, garlic, honey, vinegar, sage, thyme, and 1/4 teaspoon salt.
  6. In a large bowl, combine bread, kale, and dressing. Toss and let marinate for 5 minutes. Toss in butternut squash and dried cherries; top with crumbled goat cheese and toasted seeds. Serve immediately.
Recipe Notes

If intending to have leftovers, keep wet and dry ingredients separate until ready to serve.

Per serving: 366 calories, 18 grams fat (5 grams saturated fat), 44 grams total carbs, 3 grams fiber, 7 grams protein.