A Panzanella of Roasted Vegetables

This version of Panzanella follows Tara Parker-Pope's (New York Times) lead on combining beets, butternut squash and Brussels Sprouts in this robust salad.  The original Panzanella used day-old bread and fresh tomatoes - a light summer salad.  This variant is winter comfort food, and a great vegan/vegetarian meal for holiday gatherings.

2 fresh beets
4 cups sliced Brussels Sprouts
4 cups butternut squash cubed 1/2-3/4 inch
2 Tbsp olive oil
2 tsp salt
1 Tbsp brown or Turbinado sugar

4 cups cubed bread, such as ciabatta
2 Tbsp butter
1 Tbsp olive oil

4 cups baby kale
1/2 purple Bermuda onion, sliced

Dressing:
1 clove garlic, minced through a press
2 Tbsp Balsamic vinegar
3 Tbsp olive oil

2 Tbsp pumpkin seeds

Heat oven to 400F. Wrap beets with a dash of olive oil in aluminum foil and place on a baking sheet.  Roast for an hour.  Cool, peel and dice.

Meanwhile, toss the squash and Brussels sprouts with the oil. Salt and pepper generously and toss well.

Tip into a rimmed baking sheet and roast in the oven for 20 minutes. Remove sheet from oven and turn veggie mixture over. Sprinkle with the sugar. Continue roasting another 20 minutes, or until the butternut squash are just beginning to be soft and the sprouts are beginning to brown up well.

Remove from the oven and allow to cool.

Meanwhile, toast the bread in a wok or very large skillet, in the butter and oil. Toss the bread often, over medium heat, until nicely browned.

Watch carefully so cubes to not overcook. This should take about 15 minutes. Turn cubes into a large bowl and allow to cool a bit.

Toss the kale and onion with the bread cubes. Whisk together the dressing and toss with the bread cubes. Gently fold in the roasted veggies and then top with the pumpkin seeds.

Serves 6.