Description
This Fall Kale Panzanella Salad with Cranberry Vinaigrette is a delightful autumn-inspired dish combining roasted butternut squash, tender kale, juicy pears, and savory chicken, all brought together by a vibrant and tangy homemade cranberry vinaigrette. Perfect for a cozy lunch or a hearty dinner, this salad balances sweet, savory, and tart flavors with a satisfying crunch from toasted sourdough croutons and creamy mozzarella.
Ingredients
Roasted Vegetables and Croutons
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 small red onion, cut into 1-inch chunks
- 2 slices day-old sourdough bread, cubed or torn into bite-sized pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon herbes de Provence
- 1 tablespoon extra-virgin olive oil
Salad Base and Toppings
- 1 Bosc pear, cored and cut into cubes
- 1 large bunch lacinato kale, stems removed and leaves thinly sliced
- 1 pound cooked chicken, cubed
- 4 ounces mozzarella cheese, cut into cubes
Cranberry Vinaigrette
- 5 ounces frozen cranberries
- 2 tablespoons water (for cooking cranberries)
- ½ cup water (for blending)
- ¼ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Arrange butternut squash cubes, red onion chunks, and sourdough bread pieces on the sheet. Drizzle with olive oil, sprinkle with kosher salt, black pepper, and scatter herbes de Provence over the bread pieces. Toss everything well to evenly coat with seasoning and oil.
- Roast vegetables and croutons: Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the butternut squash is tender and caramelized, and the sourdough pieces are golden and crisp. Remove from the oven and set aside to cool slightly.
- Prepare chicken and kale: While the vegetables roast, cook and prepare the chicken if not already cooked. Remove stems from kale and thinly slice the leaves for the salad base.
- Cook cranberries: In a small saucepan over medium heat, combine frozen cranberries and 2 tablespoons water. Cook for 5 to 6 minutes, stirring occasionally, until cranberries soften and burst.
- Make cranberry vinaigrette: Transfer cooked cranberries to a blender. Add olive oil, lemon juice, Dijon mustard, honey, ½ cup water, salt, and freshly ground black pepper. Blend until smooth and creamy, adding more water if needed to achieve a pourable consistency. Taste and adjust seasoning with additional lemon juice, honey, salt, and pepper as desired.
- Assemble salad: In a large bowl, add the thinly sliced kale as the base. Layer roasted butternut squash, red onion, sourdough croutons, cubed pear, cooked chicken, and mozzarella cubes on top. Drizzle the cranberry vinaigrette over the salad and gently toss until all ingredients are evenly coated with the dressing.
- Serve: Serve the salad immediately, adding extra dressing to taste if desired.
Notes
- You can prepare the chicken in advance by grilling, roasting, or pan-cooking according to your preference.
- For a vegetarian version, omit the chicken and add chickpeas or toasted nuts for protein.
- Use day-old sourdough bread to ensure croutons crisp up well during roasting.
- Adjust the honey in the vinaigrette to make it sweeter or more tart, according to taste.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; keep dressing separate to prevent sogginess.