Panzanella takes on a wintery twist with earthy beets and hearty kale, slices of crisp apple freshening up each bite. For me, this Roasted Beet and Kale Panzanella is a meal unto itself, although it makes for a lovely side to roasted chicken or a nice rib eye.
1rustic baguettecut into 1/2 inch cubes (about 4 cups)
4cupstorn kale leavesstalks discarded
3tablespoonsextra virgin olive oil
6beetsroasted*, peeled and quartered
1applesliced (such as Gala or Fuji)
1cupmarinated mozzarellaor better yet, burrata, cut in 1/2 inch pieces
Toast the bread - it can be baked in a 350° oven for about 5 minutes, or toasted on the grill or grill pan.
In a small bowl, whisk together the olive oil, water, balsamic vinegar, mustard, salt and pepper. Drizzle half of the dressing over the kale in a large bowl, tossing and coating the kale evenly. Cover the bowl with plastic wrap and let the kale sit for at least an hour in the refrigerator to marinate. This can also be done overnight.
Add the bread, beets, apple, mozzarella, and sunflower seeds. Dress with remaining dressing and toss. Let it sit for about half an hour at room temperature before serving.
Dressing adapted from Spinach and Mixed Greens Salad, Cooking Light.