Winter Vegetable Panzanella Salad
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Serves 4
This vegan kale panzanella salad is anything but boring! And it’s definitely not wimpy, either! Loaded with roasted butternut squash, crisp sliced fennel, herbs and marinated tomatoes and chickpeas, it will fill you up without weighing you down.
4 cups peeled and cubed butternut squash, divided
1/2 cup extra-virgin olive oil, divided
1 1/2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
4 cups cubed bread
1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
1 (16 ounce) can chickpeas, rinsed and drained
Juice from 1 lemon
2 tablespoons balsamic vinegar
8 cups kale, torn into bite-sized pieces
1 fennel bulb, trimmed and sliced
Pre-heat your oven to 400 degrees.
Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon each of the salt and black pepper, and the thyme and rosemary leaves. Spread the butternut squash out onto a large rimmed baking sheet and roast in your pre-heated oven for 20 minutes.
After 20 minutes, remove the baking sheet from your oven and add the cubed bread. Drizzle everything with another 2 tablespoons of olive oil and stir. Return the baking sheet to your oven and roast the butternut squash and bread cubes for an additional 10 minutes.
Meanwhile, in a medium bowl combine the tomatoes, chickpeas, lemon juice and balsamic vinegar with the remaining 1/4 cup of olive oil and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let this marinate at room temperature while the butternut squash and bread cubes finish roasting.
Add the torn kale to a large bowl. When the butternut squash and bread cubes are finished roasting, immediately add them to the kale, tossing to combine. The residual heat will help to soften/wilt the kale. Then add the sliced fennel and the marinated tomatoes and chickpeas, along with some of the marinating liquid to use as dressing. Toss gently to combine.
Divide the salad between plates and serve immediately.
Recipe by Backyard Farms Chef Network Partner Liz Harris of Floating Kitchen