Winter Panzanella Salad
Servings: 4 Servings
Our team bakes up a few dozen sourdough loaves of bread a week to greet our students in the morning and to accompany cheese platters during the evening classes, which means that from time to time, we have a few extra loaves lying around. This salad is one of our favorite ways to use up stray bread (other than slathering it with our handmade chocolate bars) and get our veggies in.Print Recipe Pin Recipe
- 1 large butternut squash peeled and cut into 1″ cubes
- 1/3 cup Olive oil
- 2 Tbsp Butter
- 6 cloves Garlic
- 1 loaf Sourdough bread cut or torn into 1″ cubes
- 6 Sage leaves
- 1 bunch Kale
- 2 tsp Ground cumin
- 1 Lime zested and juiced
- 1 Lemon juiced
- 3 ounces Feta cheese crumbled
- 1/2 cup Toasted pepitas pumpkin seeds
- Preheat oven to 375°
- Line two rimmed baking sheets with parchment paper or foil.
- Toss the cubed squash with half the olive oil and bake until tender (you can test this with a fork while still in the oven).
- While the squash is roasting, melt the butter with the sage and whole, peeled cloves and, once melted, pour it into a medium bowl.
- Add a little bit more olive oil and a few large pinches of salt and some pepper and toss.
- Cut up your bread into 1” cubes and toss into the butter/olive oil mixture. Spread onto one of the sheet pans and bake until crisp and golden.
- Stem your kale by pulling the leaves off the spine. Roll up the leaves and finely cut them.
- Place the cumin, lime juice, zest and lemon juices in a large bowl.
- Add the remaining olive oil and season with salt and pepper to taste.
- Add the kale and toss into the dressing.
- Once the bread and squash are ready, toss them all into the dressing and kale with the feta and pepitas.
- Season to taste!