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VEGAN KALE PANZANELLA SALAD

Vegan Kale Panzanella Salad with Roasted Vegetables

Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
  

  • 1/2 butternut squash or any squash pumpkin
  • 1 red capsicum (red pepper)
  • 1 red onion (spanish onion)
  • 3 garlic cloves
  • 4 slices of old sourdough bread
  • 2-3 tbsp olive oil
  • 1 bunch kale (tuscan)
  • 1 tsp garlic powder
  • 2 tsp red wine balsamic vinegar

Instructions
 

  • Preheat your oven to 180 degrees C (347 F). Peel and chop the butternut squash/pumpkin and the other vegetables and place on a baking tray. Season with salt, pepper, garlic powder and olive oil. Roast in the oven for 30 minutes or until cooked.
  • Chop bread into bite-sized pieces. Brush bread with 1 tablespoon oil, then bake in the oven for 10-20 minutes each side or until lightly charred and crunchy. Rub bread pieces all over with 1 peeled garlic clove.
  • While the bread and vegetables cook in the oven, rinse your kale leaves and chop after removing the stems. Massage with 2 tsp of olive oil.
  • Combine the kale with the roasted vegetables, croutons and dress with balsamic vinegar and pepper. Optional: pine nuts, vegan parmesan.