Some of the best recipes are unplanned. This Fall Panzanella with Kale and Cranberry Walnut Bread is one of those fun recipes that turned out so awesome I have to share!
Just a super quick post because I miss ya.
And ‘cause I threw this together for a pot luck at work and I got lots of requests for the recipe.
And ‘cause I’m proud of myself for throwing together a season appropriate recipe that people actually liked that had kale.
I don’t think everyone knew it was kale though. Someone called it kelp.
He said; “Like from Sponge Bob.” “I didn’t think I would like it since I usually eat iceberg lettuce but it was really good.”
I said; “Ha! You just ate KALE.”
And please don’t hate me but I didn’t do the nutrition info on this one. If I get a spare minute I will go back and do it and update the recipe.
Fall Panzanella with Kale and Cranberry Walnut Bread
1 large bag pre-cut and washed kale
1/3 red onion, sliced thinly
1/3 cup dried cranberries
1/3 cup chopped walnuts
1 apple, sliced
1 pear, sliced
½ loaf cranberry walnut bread, sliced, toasted and cut into cubes
Dressing (This will make a bit extra.)
6 Tbsp good quality balsamic vinegar
4 Tbsp coarse ground mustard
2 Tbsp extra virgin olive oil
2 Tbsp maple syrup
Sea salt and pepper, to taste
1. Place kale and onions in a large bowl. In a small bowl, whisk the dressing ingredients together. Pour about ¾ of the dressing into the kale and onions and massage about 30 seconds or longer until the kale wilts to desired texture; top with cranberries, walnuts, apple, pear and bread. Put the remaining dressing off to the side for anyone who may want extra.