Harvest Panzanella

By Kielian Baird

Serving Size: 6-8

Ingredients:

1. 1 pound fresh sugar pumpkin (½ of 1 pumpkin), deseeded, cut into 1 inch cubes 

2. 3 apples, cut into 1 inch cubes 

3. 4 cups of kale mix, washed and roughly chopped 

4. ¾ pound rustic sourdough or ciabatta cut into 1 inch cubes 

5. 1 cup pomegranate seeds 

6. 1 cup walnut halves, toasted 

7. ¼ cup olive oil

8. 3 tablespoons apple cider vinegar 

9. 1 tablespoon maple syrup 

10. 1 tablespoon sage leaves, roughly chopped

11. Salt and pepper to taste 

Instructions:

1. Preheat the oven to 425 degrees (F). 

2. On a parchment lined baking sheet, Place the pumpkin cubes, drizzle with olive oil, salt, and pepper. Bake until fork tender, about 30 minutes, tossing halfway through. Set aside to cool. 

3. Reduce the heat in the oven to 350 degrees (F). 

4. In a large bowl, toss the bread cubes with more olive oil, salt, and pepper. Pour onto a rimmed baking sheet and roast for 15-20 minutes to achieve very light browning. Set aside to cool as well. 

5. In the body of a small blender, add the ¼ cup olive oil, vinegar, syrup, sage, and salt and pepper to taste. Blend and adjust for seasoning. Set aside. 

6. In a very large bowl, combine the pumpkin, apples, kale mix, toasted bread, pomegranates, and walnuts. Drizzling the vinaigrette over everything and giving it a good toss. 

7. Serve immediately!