Panzanella Invernale Recipe
kale, roasted squash, pumpkin seeds, goat’s milk feta cheese
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the squash into cubes, toss with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- 2
Prep the Kale
In a large mixing bowl, massage the chopped kale with a tablespoon of olive oil and a pinch of salt. This will soften the leaves and enhance the flavor.
- 3
Mix the Salad
Add the roasted squash, cherry tomatoes, red onion, pumpkin seeds, and crumbled feta cheese to the bowl with kale. Toss gently to combine.
- 4
Make the Dressing
In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and black pepper to taste.
- 5
Combine and Serve
Drizzle the dressing over the salad and toss to coat all ingredients evenly. Serve immediately or let it sit for 10-15 minutes to allow the flavors to meld.
