Balsamic Butternut, Kale and Cranberry Panzanella

Serves: 4 Save

Ingredients (17)

  • 1 medium butternut squash (about 2 pounds), peeled and sliced into 3/4-inch cubes
  • 1 to 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1 small loaf (about 1/2 pound) crusty whole grain bread, sliced into 1-inch cubes
  • 4 tablespoons seeds, such as pepitas (pumpkin seeds), sesame seeds and/or sunflower seeds
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 1 tablespoon plus 1 teaspoon balsamic vinegar
  • 2 teaspoons maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 large bunch of Tuscan kale or regular curly kale, ribs removed and chopped into small, bite-sized pieces
  • 2/3 cup grated Pecorino Romano or Parmesan cheese
  • 1/2 cup dried cranberries
  • 1 medium shallot (the whole bulb, papery skin removed), sliced super thin

Ingredient Facts and Health Benefits

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Learn how to make this recipe at Cookie and Kate