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!
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
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.