Autumn Panzanella Salad
Prep time
Cook time
Total time
Serves: 4 Servings
  • 1 acorn squash, seeded and sliced
  • 1 sweet potato, cubed
  • 4 tbsp extra virgin olive oil
  • ~6 cups of chopped kale
  • 4 cloves garlic, minced
  • 1 red onion, roughly chopped
  • ½ french baguette, cubed
  • Fresh sage, about 3 leaves chopped, and 4-5 leaves for garnish
  • 1 tsp salt
  • ½ tsp black pepper
  1. Pre-heat your oven to 400 degrees.
  2. Drizzle a foil-lined baking sheet with 1 tbsp extra virgin olive oil. Place acorn squash, red onion chunks, and sweet potato on sheet. Drizzle with another tbsp olive oil. Mix vegetables together with your hands.
  3. Sprinkle with salt and pepper. Place in the oven for 20 minutes.
  4. Meanwhile, heat 1 tbsp olive oil in a large saute pan to medium-high heat. When pan is very hot, add the minced garlic.
  5. When you hear sizzling and the garlic is nearing translucent, add kale. Cover the pan and lower the heat to medium-low. Cook until kale is soft.
  6. When veggies are done roasting, place them aside. Drizzle baking pan with 2 tbsp olive oil, and place cubed bread on top. Toss together so that bread is evenly coated with olive oil. Place in the oven for about 3-5 minutes, or until toasted and visibly charred.
  7. Combine the squash, onion, sweet potato, and kale in a large serving dish. Sprinkle the chunks of bread on top. Add the chopped sage and mix together.
  8. Serve with sage leaves as garnish.
Recipe by the blissful balance at