Fall Panzanella Salad

For the salad

1 loaf crusty Italian bread, cut into 1-inch cubes

1 small butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 red onion, sliced into 1/4-inch slices

2 tablespoons olive oil, divided

Salt and pepper to taste

3 cups chopped lacinato kale, also known as dinosaur kale

1 large apple, cored and chopped

4 ounces goat cheese, crumbled

For the dressing

1/3 cup olive oil

1 tablespoon fresh lemon juice

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

2 teaspoons Dijon mustard

1/4 teaspoon cinnamon

1 clove garlic, minced

1/2 teaspoon fresh thyme

Salt and pepper to taste

Preheat oven to 350 F.

Line a large baking sheet with parchment paper and set aside. Spread the bread evenly on the baking sheet and bake, tossing once or twice, 10 to 15 minutes.

Increase the oven temperature to 400 F. On a large baking sheet, combine the butternut squash and red onion and drizzle with 1 tablespoon olive oil, tossing to coat evenly. Spread the vegetables into an even layer and season with salt and pepper, then place in the oven and roast for 30 to 40 minutes or until tender. Remove and cool to room temperature.

For the dressing, in a small bowl, combine the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, cinnamon, garlic and thyme. Whisk to combine and season with salt and pepper to taste.

In a large bowl, toss the chopped kale with a pinch of salt and gently massage with your hands for 2 minutes to soften it. Add the toasted bread cubes, roasted butternut squash, onions, apples and goat cheese. Toss with dressing to combine, then set aside for 30 minutes, tossing occasionally until the dressing is completely absorbed by the bread.

(Recipe courtesy of Tiffani Thiessen)