Roasted Root Vegetable Panzanella Recipe

Ingredients (15)

• 8 ounces (1/2 loaf) sourdough or country-style bread
• 5 tablespoons olive oil, divided, plus more as needed
• 1 teaspoon plus 1/4 teaspoon kosher salt, divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper, divided, plus more as needed
• 2 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets, peeled and cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1 tablespoon chopped fresh rosemary
• 3 tablespoons apple cider vinegar, plus more as needed
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium bunch (about 6 ounces) lacinato kale, destemmed and torn into bite-sized pieces
• 4 ounces goat cheese