Balsamic Butternut Kale Panzanella

Ingredients

The roasted butternut squash

• 1 medium butternut squash (about 2 pounds), peeled and sliced into ¾-inch cubes
• 1 to 2 tablespoons olive oil
• to taste Salt and freshly ground pepper

The toasted croutons and seeds

• 1 small loaf (about ½ pound) crusty whole grain bread, sliced into 1-inch cubes
• 4 tablespoons seeds, such as pepitas, sesame seeds and/or sunflower seeds
• 2 tablespoons olive oil
• ¼ teaspoon salt

The balsamic vinaigrette

• ¼ cup olive oil
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 2 teaspoons maple syrup or honey
• 1 teaspoon Dijon mustard
• ⅛ teaspoon salt
• to taste Freshly ground pepper

The kale salad

• 1 large bunch Tuscan kale or regular curly kale, ribs removed and chopped into small pieces
• ⅔ cup grated Pecorino Romano or Parmesan cheese
• ½ cup dried cranberries
• 1 medium shallot, sliced super thin

Instructions

Nutrition Facts (estimated)