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Gluten-FREE PANZANELLA SALAD WITH KALE, DELICATA SQUASH, & POMEGRANATE SEEDS

Total Time: 45 minutes

This beautiful and tasty holiday bread salad is the perfect addition to any harvest feast!

INGREDIENTS

1/2 loaf gluten-free sourdough, cubed

4 cups kale, stemmed and loosely packed

1/2 delicata squash, deseeded and cut into 1/4” slices

1/4 cup avocado oil

seeds of one pomegranate

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tsp maple syrup

2 tsp dijon mustard

a few pinches of salt

squeeze of lemon

DIRECTIONS

Preheat oven to 350°F. Toss sliced squash with 1 tbsp avocado oil and place onto a baking sheet. Bake for about 40 minutes, or until fork tender, flipping halfway through.

Upon flipping the squash, place cubed sourdough onto a second baking sheet, drizzle with remaining 3 tbsp olive oil, and bake for 15-20 minutes or until browned.

Whisk together olive oil, balsamic vinegar, maple syrup, dijon mustard, and a pinch of salt in a small bowl.

In a large bowl, massage kale with a squeeze of lemon and pinch of salt for 1-2 minutes. Add sourdough cubes, roasted delicata squash, and pomegranate seeds. Toss with dressing and serve.