Balsamic Butternut, Kale and Cranberry Panzanella

Ingredients

Contains: milk, wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat oven to 400°F (200°C). Toss the squash cubes with 1 to 2 tablespoons olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast 25 to 30 minutes, turning once, until tender and browned at the edges.

2. While the squash roasts, toss the bread cubes with 2 tablespoons olive oil and ¼ teaspoon salt. Spread on a second sheet and toast in the oven 10 to 12 minutes, stirring once, until golden and crisp.

3. Toast the seeds in a dry skillet over medium heat 3 to 4 minutes, shaking often, until fragrant and lightly browned. Remove from the pan right away to cool.

4. Put the cranberries in a small bowl and cover with hot water. Let soak 10 minutes to plump, then drain well.

5. Make the dressing: whisk together the balsamic vinegar, maple syrup or honey, Dijon mustard, ⅛ teaspoon salt and pepper to taste. Slowly whisk in the ¼ cup olive oil until combined.

6. Put the chopped kale in a large bowl with 1 tablespoon of the dressing. Massage with your hands 1 to 2 minutes until the leaves soften and darken slightly.

7. Add the shallot slices to the kale and toss. Let sit 5 minutes so the shallot mellows.

8. Add the roasted squash, toasted bread, drained cranberries and grated Pecorino Romano or Parmesan to the bowl. Pour over the remaining dressing and toss gently to coat.

9. Sprinkle with the toasted seeds and divide among 4 plates or bowls. Serve at room temperature or slightly warm.