Hearty Kale Panzanella
This rustic meal salad is a great way to use up day-old bread. You can even use leftover Thanksgiving stuffing!
Ingredients
- 6 cup 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 tablespoon dried cranberries, rough chopped
- 1 cup finely sliced celery
- 0.25 cup red onion, sliced paper thin
- 3 cup 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
Notes
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.)
YOUR OWN NOTES
