Winter Panzanella Salad


Recipe Courtesy of Alex Caspero of Delish Knowledge



  • 1 small butternut squash, cubed
  • ½ tsp. rubbed, dried sage
  • 2 ½ tbsp. Extra Virgin Olive Oil, divided
  • 1 lemon, juiced
  • 1 garlic clove, finely minced
  • ¼ tsp. red pepper flakes (or more to taste)
  • 1 bunch kale leaves, torn into bite size pieces (I used Tuscan kale here but curly would work)
  • 2 cups of day-old bread, sliced into cubes
  • ½ cup smoked mozzarella cubes


  1. Preheat the oven to 400 degrees F. Cube the butternut squash into bite size pieces and toss with ½ tbsp. olive oil, rubbed sage, and pinch of salt and pepper. Place in a single layer on a baking sheet and roast for 25-30 minutes until tender. Remove from oven and let cool slightly.
  2. If you are using fresh bread, pop the cubes in the oven for the last 5 minutes of the squash cooking until they are crunchy and golden brown, set aside.
  3. In a small bowl, whisk together the lemon juice and minced garlic clove with a generous pinch of salt and pepper. The garlic clove should almost dissolve in the liquid. For finely mincing garlic, I like to use a zester/fine grater over my knife. Drizzle in the remaining olive oil and whisk to combine. Sprinkle in the red pepper flakes and taste for salt/pepper.
  4. Place the torn kale leaves in a salad bowl and add the dressing. Using your hands, massage the dressing into the kale for a minute or two until the kale is slightly wilted. Add in the remaining ingredients: roasted squash, bread cubes, and smoked mozzarella. Toss and serve.