Balsamic Butternut, Kale and Cranberry Panzanella
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
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (6)
- 1 oz. Johnnie Walker Black Label
- 1 oz. Cherry Liqueur
- 1 oz. Sweet Vermouth
- 1 oz. Orange Juice (freshly squeezed)
- 0.3 oz. Lemon Juice
- Orange peel to garnish