A delicious winter version of panzanella using focaccia, Cavolo Nero kale, butternut squash, and a variety of flavorful ingredients, topped with a homemade vinaigrette.
1: Preheat oven to 200C/400F.
2: Place cubed bread onto a large baking tray, drizzle with olive oil, and season with salt and pepper.
3: Toss the kale, squash, and red onion with 2 tablespoons of olive oil on a large baking tray.
4: Rub the oil into the kale, season with salt and pepper, and add pumpkin seeds to the side of the tray.
5: Bake croutons for about 15-18 minutes and the vegetables for 20-30 minutes until the squash is tender and the kale is crispy.
6: Make vinaigrette by whisking together all dressing ingredients.
7: In a serving bowl, combine croutons, veggies, fresh basil, and half of the roasted pumpkin seeds.
8: Drizzle the dressing over and toss everything.
9: Garnish with pink pickled onions, remaining pumpkin seeds, and additional basil leaves.
