Balsamic Butternut, Kale and Cranberry Panzanella

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled and sliced into ¾-inch cubes
• 1 to 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 small loaf (about ½ 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
• ¼ teaspoon salt
• ¼ 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
• ½ cup dried cranberries
• 1 medium shallot (the whole bulb, papery skin removed), sliced super thin

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Sunflower Seed	1 oz (28g) hulled	165
Sesame	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Parmesan Cheese	1 oz (28g)	110
Honey	1 tbsp (21g)	64
Grape	1/2 cup (76g)	62
Maple Syrup	1 tbsp (20ml)	52
Spinach	1 cup raw (30g)	7
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Seed	not in our table	0
Pepita	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.