Hearty Kale Panzanella

November 5, 2018 / By Foodland

Hearty Kale Panzanella

This rustic meal salad is a great way to use up day-old bread. You can even use leftover Thanksgiving stuffing!
Course Salad, Side Dish
Cuisine Vegetables
Servings 4 Servings


  • 6 cups 1-inch cubed day-old bread (approx. 1 loaf)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh parsley
  • 0.25 cup fresh pomegranate seeds
  • 1 cup peeled and diced fresh persimmon
  • 2 tablespoons dried cranberries, rough chopped
  • 1 cup finely sliced celery
  • 0.25 cup red onion, sliced paper thin
  • 3 cups shredded kale
  • salt & freshly ground pepper to taste
  • Splash extra virgin olive oil, to taste
  • Splash sherry wine or red wine vinegar, to taste
  • Grated parmesan cheese, to taste
  • Pine nuts, to taste


  1. Lay the bread cubes in a single layer on a baking sheet and place in a 350-degree oven to dry out. Bake until the bread is dry and crisp, approximately 20 minutes. Remove and cool.
  2. In a large bowl, combine the bread cubes, herbs, pomegranate, persimmon, cranberries, celery, red onion and kale. Season with salt and pepper. Toss well to coat. Toss with olive oil and vinegar to taste. Taste and adjust the seasoning. 
  3. Transfer to a platter, grate fresh Parmesan over top and sprinkle with pine nuts. Serve immediately.


Any type of bread will do, but hearty wheat or whole-grain breads work best. Try leftover stuffing for an extra flavorful twist! (It may need some extra time in the oven to dry out.)
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