Name: Balsamic Butternut, Kale and Cranberry Panzanella
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 salads
Ingredients: 1 medium butternut squash (about 2 pounds), peeled and sliced into 3/4-inch cubes; 1 to 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1 small loaf (about 1/2 pound) crusty whole grain bread, sliced into 1-inch cubes; 4 tablespoons seeds, such as pepitas (pumpkin seeds), sesame seeds and/or sunflower seeds; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 cup olive oil; 1 tablespoon plus 1 teaspoon balsamic vinegar; 2 teaspoons maple syrup or honey; 1 teaspoon Dijon mustard; 1/8 teaspoon salt; Freshly ground pepper, to taste; 1 large bunch of Tuscan kale or regular curly kale, ribs removed and chopped into small, bite-sized pieces; 2/3 cup grated Pecorino Romano or Parmesan cheese; 1/2 cup dried cranberries; 1 medium shallot (the whole bulb, papery skin removed), sliced super thin