Balsamic Butternut, Kale and Cranberry Panzanella
View original ↗
Cookie and Kate · by Cookie and Kate★ 5.0

Balsamic Butternut, Kale and Cranberry Panzanella

NUTRITION · PER SERVING60M COOK
CAL 38%·PRO 49%
CARBS 81G42% OF CAL
9G FIBER0G ADDED0G INTRINSIC48G OTHER24G TOTAL SUGAR
FAT 41G48% OF CAL
11G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A winter salad of roasted butternut squash, kale, toasted bread, cranberries, and shallots tossed in balsamic vinaigrette with Parmesan. Hearty, vegetable-forward, and satisfying.

mainmediterraneansaladvegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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
  • ⅛ 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
  • ⅔ cup grated Pecorino Romano or Parmesan cheese
  • 1/2 cup dried cranberries
  • 1 medium shallot (the whole bulb, papery skin removed), sliced super thin
PREP
20M
SODIUM
1498MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.