How should I prepare the Tuscan kale for this panzanella?

You have two options: either massage the kale with salt and olive oil until deep green and softened, or saute it in a pan with olive oil until it just starts to wilt. Both methods work well, depending on your preference for raw or cooked kale.

What kind of bread is best for this warm autumn panzanella?

For the best texture and flavor, use two thick slices of rustic whole grain bread. A seeded rye sourdough is specifically recommended for its robust character and ability to crisp up nicely.

Can I make the cinnamon cider dressing ahead of time?

Yes, the cinnamon cider dressing can be prepared in advance. Combine the olive oil, apple cider vinegar, cinnamon, and sea salt, and store it in an airtight container in the refrigerator until ready to use.

How do I remove the skins from the hazelnuts after toasting?

After toasting the hazelnuts in a dry skillet, let them cool slightly. Then, wrap them in a clean tea towel and rub them together with your hands; this friction helps to easily remove their outer skins.

How should I store leftover Warm Autumn Panzanella?

Leftover panzanella is best enjoyed immediately as the bread can soften over time. If you must store it, keep it in an airtight container in the refrigerator for up to one day, but be aware the croutons may lose their crispness.

11 years ago

Warm Autumn Panzanella With Cinnamon Cider Dressing
[Vegan]

JK By: Jodi Kay

Author Bio

Crowd-pleasing, nourishing, veggie-filled recipes that use adventurous global flavors and simple ingredients. I'm Jodi, author, creator,... Read More

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Warm autumn panzanella: roasted delicata squash, crispy bread, Tuscan kale, red onion, hazelnuts, cinnamon cider dressing.

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Warm Autumn Panzanella With Cinnamon Cider Dressing [Vegan]

Every season has a salad and this combo of roasted vegetables, dark leafy greens, and warm spices are exactly what these cooler days are calling for. Use whatever bread you like (sourdough was used here) a seeded gluten-free loaf would work as well. And when that cinnamon cider dressing hits... Read More

Ingredients You Need for Warm Autumn Panzanella With Cinnamon Cider Dressing [Vegan]

1 small delicata squash
6 stems Tuscan kale (a.k.a lacinato or dinosaur kale)
1 medium red onion
1/3 cup hazelnuts
3 cloves garlic, skins on
1 sprig fresh rosemary
2 thick slices of rustic whole grain bread (I used a seeded rye sourdough)
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1/4 teaspoon cinnamon
Pinch sea salt

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How to Prepare Warm Autumn Panzanella With Cinnamon Cider Dressing [Vegan]

Preheat the oven to 375°F.
Slice the squash into thin rounds and scrap out the seeds and inner flesh with a spoon. Slice the onion into thin strips and place on a lined baking sheet along with the squash. Drizzle with olive oil (about 1 tablespoon), season with salt and sprinkle over rosemary. Toss together to evenly coat. Wrap garlic cloves in aluminum and place on the sheet with the vegetables. Roast in the oven until tender, flipping once – about 25 minutes. Remove and let cool.
While the vegetables are roasting, add hazelnuts to a dry skillet and toast until fragrant, about 2 minutes. Let cool, then wrap in a clean tea towel and rub together with your hands. This helps to remove the outer skins for a perfect, toasty little nut. Give the hazelnuts a rough chop and set aside.
When the vegetables are almost done, cut the bread into rough chunks. Place the bread on a baking sheet and drizzle with a good coating of olive oil and sprinkle of sea salt. Toss together so that the oil is well absorbed. If you have an oven with a double rack, place bread on the lower rack and bake until brown and a little crispy, about 10 minutes. If you only have one rack, place the bread in the oven once the vegetables are done and cooling down.
Remove the leaves from the rough stalks of the kale and chop into thin strips. You can choose two different ways to serve the kale. One, sprinkle with salt and a little olive oil and massage the kale between your fingertips. Continue to massage until the leaves are deep green and have softened. Or, place kale in a large pan with a drizzle of olive oil and sauté until deep green and just starting to wilt. Both options are great, I quite like the taste and texture of raw Tuscan kale but if you don’t, choose the second option.
Remove garlic from foil and squeeze out the cloves. Roughly chop and then using the flat edge of a knife squish into a paste. Place garlic, olive oil, apple cider vinegar, cinnamon and a pinch of sea salt into the a small blender and blend until smooth.
Toss vegetables, croutons and kale together. Add dressing and sprinkle with toasty hazelnuts. Serve warm.