When the weekly CSA basket overflows with root vegetables, Publisher Jackie Page suggests a roasted root vegetable panzanella. It hits all the autumn comfort food notes. Toasted bite-sized pieces of crusty country-style bread combined with roasted vegetables like carrots, parsnips, sweet potatoes, and beets, tossed in a salad of massaged lacinato kale and a nutty sweet maple tahini dressing: It’s the key to enjoying the bounty of community-supported agriculture and creating comfort food with kale.
SERVES 4–6
½ loaf country-style bread, crust removed
5½ tablespoons olive oil, divided
Kosher salt
Fresh ground black pepper
2 pounds root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
¼ cup tahini
Juice from ½ lemon
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
¼ teaspoon salt
⅛ teaspoon fresh ground pepper
2–4 tablespoons cold water
1 medium bunch lacinato kale, destemmed and torn into bite-sized pieces
Preheat oven to 400°F.
Tear the bread into 1-inch cubes and put on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread bread pieces into an even layer and bake, tossing halfway through, until dry and golden, 6–8 minutes. Set aside to cool.
On a separate baking sheet, drizzle the root vegetables and red onion with 3 tablespoons of olive oil and season with salt and pepper. Toss to coat and spread out in an even layer. Roast the vegetables, tossing halfway through, until tender and caramelized, 40 minutes.
To make the dressing, add tahini, lemon juice, apple cider vinegar, maple syrup, salt, pepper, and a small amount of cold water to a Mason jar. With the lid on the Mason jar, shake vigorously until combined. Add water until the dressing reaches a desired consistency.
Place the kale in a large bowl, add ½ tablespoon of olive oil, and use your hands to massage the leaves for about 1 minute.
Once the vegetables are roasted, transfer them to the bowl of kale, pour the dressing all over, then add the toasted bread and toss well to coat everything.
Let the salad rest at room temperature for at least 10 minutes, then add salt and pepper to taste.