Kale, Squash, Cranberry & Hazelnut Panzanella
The colours in this salad alone should make it appetizing enough for you to eat, but it's the harmonious blend of the ingredients that keep you coming back for more.
1 half-squash, of your choice
½ cup PRANA organic raw hazelnuts
2 tbsp olive oil
1 tsp paprika
2 large pinches of sea salt
Fresh ground pepper
1 bunch kale
2 large slices of bread
½ cup PRANA organic cranberries, sweetened with apple juice
¼ cup olive oil
2 tbsp apple cider vinegar
1 tbsp tahini paste
1 tbsp nutritional yeast
1 garlic clove, minced
Sea salt and fresh ground pepper, to taste
Preheat oven to 350°F (180°C).
Finely slice squash and arrange on a baking sheet lined with parchment paper. Add hazelnuts, then evenly coat with olive oil, paprika, salt and pepper. Bake 20 minutes.
Remove leaves from kale stems and chop finely.
Pour half the dressing over kale and massage with your fingertips.
Cut bread into cubes, coat in olive oil, salt, and pepper, then sauté in a hot pan until golden.
In a large salad bowl, toss kale, cranberries and croutons together, then arrange baked squash and hazelnuts on top. Drizzle with remaining dressing to serve.
Mix all the ingredients together in a bowl.