Roasted Root Vegetable Panzanella

This is an adaptation of the traditional Italian summer salad for the winter. Beets, sweet potatoes, and parsnips are combined with a mouthwatering maple brown butter dressing. It's the ideal Thanksgiving side to prepare ahead of time.

Ingredients :

For the salad

• 8 ounces (1/2 loaf) of country-style or sourdough bread

• 5 divided tablespoons of olive oil, plus more as necessary

• Kosher salt, divided into 1 teaspoon and 1/4 teaspoon, plus more as necessary.

• A total of 1/8 teaspoon freshly ground black pepper, split

• 2 pounds of peeled and sliced into 1-inch pieces root vegetables, such as carrots, parsnips, sweet potatoes, and beets

• Cut one small red onion into 1-inch slices

For the brown butter dressing

• Unsalted butter, 4 tablespoons

• 1 tablespoon freshly chopped rosemary

• 3 tablespoons apple cider vinegar, with more amounts as necessary

• Dijon mustard, two tablespoons

• Maple syrup, two tablespoons

• 1/8 of a teaspoon of kosher salt

• 1/4 teaspoon of freshly ground black pepper

For assembling

• 1 medium bunch of lacinato kale, cut into bite-sized pieces after being destemmed (approximately 6 ounces).

• 4 ounces goat cheese

STEPS :

     1. Preheat the oven to 425°F :

Place the oven rack in the oven's middle.

     2. Slice the bread :

Slice or tear the bread into 1-inch pieces. About 4 cups of bread cubes should be consumed.

     3. Bread is seasoned and is toasted :

With your hands, toss the cubed bread on a rimmed baking sheet with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. It should be spread out evenly and baked for 6 to 8 minutes, tossing halfway through, until dry and brown. Place aside to cool on the baking sheet.

     4. Vegetables are roasted :

Place the onion and root vegetables on a different rimmed baking sheet. Add 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper to taste. Spread out into an even layer and toss with your hands to coat.

For 40 to 45 minutes, roast the vegetables, stirring them halfway through, until they are soft and caramelized.

     5. How to prepare brown butter dressing :

Cut the butter into small pieces and cook it in a small pot over medium heat in the meantime. For about 4 minutes total, cook the butter, turning occasionally, until it just starts to toast, become brown, and smell nutty.

For about ten seconds, add the rosemary and stir until fragrant. Add the vinegar, mustard, maple syrup, salt, and black pepper after turning the heat off.

     6. The kale is massaged :

The kale should be put in a big bowl. The leaves should feel less stiff after roughly a minute of hand-massage.

     7. Put the salad together :

Transfer the roasted vegetables to the kale bowl after they have finished roasting. Pour the dressing over everything, then add the toasted bread. Toss everything thoroughly to coat.

Allow the salad to rest for at least 10 minutes at room temperature, tossing it regularly to spread the dressing. Add the goat cheese crumbles and gently blend.

     8. Serve :

For up to 4 hours, serve or cover and keep on the counter at room temperature. Before serving, taste and season with salt, black pepper, a dash of vinegar, and a drizzle of olive oil.

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