Fall Panzanella

Recipe courtesy of Tiffani Thiessen

Ingredients

For the salad:
1 loaf crusty Italian bread, cut into 1-inch cubes
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes 1/2 of a red onion, sliced into 1/4-inch slices
2 tablespoon olive oil, divided
Salt and pepper, to taste
3 cups chopped lacinato kale (aka dinosaur kale)
1 large apple, cored and chopped
4 ounce goat cheese, crumbled

For the dressing:
1/3 cup olive oil
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar 1 tablespoon maple syrup
2 teaspoons Dijon mustard
1/4 teaspoon cinnamon
1 clove garlic, minced
1/2 teaspoon fresh thyme
Salt and pepper, to taste

Directions

Preheat the oven to 350 degrees F.

Line a large baking sheet with parchment paper; set aside. Spread the bread evenly on the baking sheet and bake, tossing once or twice, until toasted, 10 to 15 minutes.

Increase the oven temperature to 400 degrees F. On a large baking sheet, combine the butternut squash and red onion and drizzle with 1 tablespoon of olive oil, tossing to coat evenly. Spread the vegetables into an even layer and season with salt and pepper and then place in the oven and roast for 35 to 40 minutes or until tender. Remove and cool to room temperature.

For the dressing, combine the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, cinnamon, garlic and thyme in a small bowl. Whisk to combine and season with salt and pepper to taste.

In a large bowl, toss the chopped kale with a pinch of salt and gently massage with your hands for 2 minutes to soften it. Add the toasted bread cubes, roasted butternut squash and onions, apples and goat cheese. Toss with dressing to combine, then set aside for 30 minutes, tossing occasionally until dressing is completely absorbed by the bread.

Photography by Jennifer Lover