Harvest Kale Panzanella

Here’s a delicious salad that’s perfect for harvest season and beyond. The earthy flavors are always welcome and comforting.

  • 2 cups butternut squash or sweet potato (approx. 1/2" cubes)
  • 5 tbsps. olive oil, divided
  • Kosher salt, to taste
  • 2 cups crusty bread, torn into pieces
  • Cracked pepper, to taste
  • 3 tbsps. white wine vinegar
  • 1/4 cup olive oil
  • Maple syrup
  • 6 cups kale
  • 1 (8.5 ounce) package SEEDS OF CHANGE®
  • Croutons
  • Apples (sliced)
  • Salt & pepper
  1. Preheat oven to 425°F.

  2. Cube about 2 cups of butternut squash or sweet potato (approx. 1/2" cubes).

  3. Place on a parchment-lined baking sheet.

  4. Liberally drizzle with 3 tbsps. olive oil, sprinkle with kosher salt, and toss to coat.

  5. Roast for about 20 minutes, tossing halfway between.

  6. In a separate pan, tear apart about 2 cups of a crusty loaf of bread.

  7. Liberally drizzle with 2 tbsps. olive oil, sprinkle with kosher salt and cracked pepper, and toss to coat.

  8. Bake for about 10 minutes, tossing halfway between.

  9. Meanwhile, make the dressing: In a large salad bowl, whisk together 3 tablespoons of white wine vinegar, 1 tablespoon of maple syrup, and ¼ teaspoon kosher salt. Slowly whisk in ¼ cup olive oil until emulsified.

  10. De-stem and chop about 6 cups of kale. Add to the salad bowl along with one packet of SEEDS OF CHANGE® Seven Whole Grains, roasted butternut cubes, and croutons. Toss to combine.

  11. Allow to rest at least 30 minutes.

  12. Just before serving, add in sliced apples.

  13. Salt and pepper as needed.