Apple Panzanella Salad Recipe
If you’ve never tried an apple panzanella salad, you’re in for something really special. It’s one of those recipes that feels rustic and simple, yet every bite is packed with flavor, texture, and a little surprise.
Ingredients
- 3 cups cubed crusty bread
- 2 medium apples sliced
- 2 cups butternut squash cubed
- 2 cups kale chopped
- 5 strips bacon cooked and crumbled
- ½ cup pomegranate seeds
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1–2 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Roast squash at 200°C (400°F) for 20–25 minutes until tender.
- Toast bread cubes in the oven for 8–10 minutes until crisp.
- Cook bacon until crispy, then crumble.
- Massage kale with a little olive oil and salt.
- Whisk together dressing ingredients.
- Toss all ingredients with dressing, rest for 10 minutes, then serve.