Fall Panzanella Salad - Bread + Salad.
A salad is a great side dish but doesn’t always have what it takes to be a main course. I know I’m not the only one who ends up craving carbs after eating salad... With bread toasted in olive oil, roasted squash, and cheese, this salad can stand alone, on a Square Susty Plate.
Bring this recipe to your Thanksgiving meal for a healthy option to have alongside all the other temptations - I'm looking at you second helping of mash potatoes and buffet of pies.
What better way to serve up this salad than on Susty Party Square Bagasse Dessert Plates which are impossibly chic for disposable plates. Susty plates are perfect for holidays; they look great and no one has to fight over who's on dish duty.
1/2 butternut squash
4 cups kale (stemmed and not packed)
1/2 loaf of crusty bread (I used a sourdough olive loaf)
3 tbs olive oil
seeds of 1 pomegranate
1/2 cup crumbled goat cheese or shaved parmesan (optional)
1/8 cup olive oil
Balsamic Vinegar to taste
Add kale to a large salad bowl. Cut butternut squash in half and bake face down in a casserole dish with a thin layer of water in a preheated 400 degree oven. Or, if you are in a hurry, cut butternut squash into smaller pieces and cook for about 7 minutes or until soft in boiling water. Remove peel and slice cooked squash into 1/2 inch cubes and season with salt and pepper. Heat olive oil in a frying pan over medium-high heat. Slice bread into 1/2 inch cubes and add to hot pan. Cook until toasted and light brown. Add the squash, bread cubes, pomegranates, and cheese to the kale and squash. Dress with oil, vinegar, salt, and pepper and serve.
// Guest Post // Chelsea Hunter Harrison is an Atlanta-based recipe and lifestyle blogger with a passion for living simply. Find recipes and more on her blog, The Naked Fig, and don't miss her award-winning Instagram @thenakedfig.