Fall Kale Panzanella Salad with Cranberry Vinaigrette
, Serves 4
Roasted squash and sourdough croutons tossed with kale, chicken and mozzarella in a blended cranberry vinaigrette.
| prepPreheat oven to 400°F / 200°C | |||
| prepLine a baking sheet with parchment paper | |||
| 1 medium butternut squash, peeled, seeded, cut into 1-inch / 2.5 cm cubes | Toss, roast 400°F / 200°C, 25-30 min | Assemble, drizzle with dressing & toss | |
| 1 small red onion, cut into 1-inch / 2.5 cm chunks | |||
| 2 slices day-old sourdough bread, torn into bite-sized pieces | |||
| Kosher salt & black pepper (for the roast) | |||
| 1 tsp herbes de Provence | |||
| 1 tbsp extra-virgin olive oil (for the roast) | |||
| 1 Bosc pear, cored and cubed | Prepare pear, kale, chicken & cheese | ||
| 1 large bunch lacinato kale, stems removed, leaves thinly sliced | |||
| 455 g cooked chicken, cubed | |||
| 115 g mozzarella, cubed | |||
| 140 g frozen cranberries | Cook cranberries 5-6 min until burst | Blend into smooth vinaigrette | |
| 2 tbsp water (for the cranberries) | |||
| 60 ml extra-virgin olive oil (for the dressing) | |||
| 3 tbsp lemon juice, freshly squeezed | |||
| 1 tbsp Dijon mustard | |||
| 1 tbsp honey | |||
| 120 ml water (for the dressing) | |||
| Kosher salt & black pepper (for the dressing) | |||
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