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Panzanella

Butternut Kale & Cranberry Panzanella

Butternut Kale & Cranberry Panzanella

When looking for holiday recipes earlier last month, I came across this beautiful butternut adorned recipe from Cookie + Kate. I was seeking a veggie-centered side to bring to Thanksgiving. This one quickly made the cut.

Tossed with festive cranberries and a light, yet savory vinaigrette, this kale salad is the kind of side you want on your celebratory table. Among heavier eats, it continues to shine on its own. Yet, it won’t weigh you down even if it persuades you to go in for seconds.

Butternut Kale & Cranberry Panzanella

I offer this up now as a suggestion for the celebrations that remain as we ring out 2015. If you’re in charge of the salad for dinner, why not reach for something new?

Creamy squash. Crunchy pumpkin seeds. Chewy, sweet and sour cranberries. Flaky parm. And a hearty kale leaf at its center.

With so many layers and textures in one bowl, this is a salad destined for discussion.
Pumpkin seeds

Those layers also make this salad one that could satisfy you if eaten for dinner on its own. There are those rare days where I crave just a salad in my bowl and nothing else. This particularly applies after one too many hefty holiday meals.

In those instances, a simple spring green medley isn’t going to appease my palette. But this creation would.

If you don’t get around to putting this recipe on your holiday list, save it as a start for 2016. It has all the nourishing elements you need to fulfill any sort of healthy eating oriented goals. You could also throw some chickpeas or salmon on top for an extra oomph if salad-for-dinner makes you nervous.

Butternut Kale & Cranberry Panzanella

Have other veggie-centered suggestions for the holidays? Shoot them my way. I’m always looking for ideas!

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