1881. Autumn Kale Panzanella Salad

A panzanella salad is enjoyable any time of ear and a wonderful excuse to have bread in your salad. A traditionally panzanella consists of height-of-summer tomatoes. This autumnal version is made up of kale and butternut squash. 

I have made it with the parmesan honey mustard dressing, in the recipe below, and also another time with a simple lemon olive oil dressing.

Ingredients: 

For the salad:

200g sourdough bread, torn or cut into 1-inch cubes

2 cups chopped kale

2 cups butternut squash, cubed

1 large red onion, roughly chopped

4 Tbsp pumpkin or sunflower seeds

Large handful of basil leaves, roughly chopped or torn

2 Tbsp olive oil

salt and pepper to taste

For the dressing:

1/4 cup lemon juice

1/3 cup olive oil

1/3 cup Parmesan cheese, grated

1 clove garlic, minced

½ tsp Dijon mustard

1.5 tsp honey

Good pinch of flaky sea salt

freshly cracked black pepper, to taste

Method:

Preheat oven to 200C/400F. Place the cubed bread onto a large baking tray. Drizzle with a little olive oil and season with salt and pepper. On a large baking tray, toss squash and red onion with 2 tablespoons of extra virgin olive oil. Season with salt and pepper and then add the pumpkin seeds to the side of the tray and ensure they’re coated with a little oil and a sprinkle of salt.

Place both trays into the oven and bake the croutons for about 15-18 minutes. Remove from oven. Bake the vegetables for 20-30 minutes until the squash is tender.

Make the vinaigrette by whisking together all the ingredients or shaking them up in a lidded jar. Tip the croutons and veggies into a serving bowl with the finely chopped kale, fresh basil and half the roasted pumpkin seeds. Drizzle over the dressing and toss. 

صحة و عافية