Ingredients
Herb-Roasted Vegetables & Bread
- 80 ml extra-virgin olive oil
- 25 g grated Parmesan cheese
- 3 tbsp finely chopped fresh rosemary
- 1 ½ tsp granulated garlic (or garlic powder)
- ¾ tsp kosher salt
- ½ tsp coarse ground black pepper
- 454 g peeled and cubed butternut squash ((about 4 cups))
- 1 medium red onion, cut into 1x1-inch chunks or large segments
- 140–168 g cubed or torn sourdough bread
Salad & Toppings
- 1 bunch lacinato kale, thick stems and ribs removed
- ½ cup hazelnuts, coarsely chopped ((toasted for extra flavor*))
- ½ cup pitted DeLallo Castelvetrano Olives, roughly chopped
- Shaved Parmigiano-Reggiano cheese for garnish
Balsamic Vinaigrette
- 60 ml balsamic vinegar
- 2 tsp honey
- 10 g Dijon mustard
- 1 garlic clove, grated
- ¼ tsp each kosher salt and black pepper
- 6 tbsp DeLallo Private Reserve Extra-Virgin Olive Oil
Method
Roast Vegetables & Bread
Prepare Veggies. Preheat oven to 220°C.In a small bowl or large liquid measuring cup, combine olive oil, Parmesan cheese, rosemary, granulated garlic, salt, and pepper; whisk well.Place butternut squash and red onion in a large mixing bowl. Add half of the Parmesan-rosemary oil mixture and toss well to coat. Empty mixture out onto a large rimmed baking sheet and roast for 15 to 17 minutes, until the underside of vegetables are nicely golden. Prepare Bread. Using the same bowl (no need to clean) add chunks of sourdough bread and remaining oil mixture. Use your hands to toss well, massaging oil and seasonings into bread to ensure all of the nooks and crannies are well-coated.Toss butternut squash and red onion and push to one side of the baking sheet, leaving about one-third of the baking sheet open. Spread bread cubes on open side and place pan back in the oven for 15 more minutes. At this point, the bread should be nicely toasted and vegetables softened.
Prepare Dressing
Meanwhile, Prepare Dressing. In a small bowl, whisk together the vinegar, honey, mustard, garlic, salt, and pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
Prepare Kale
Prepare Kale. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces. Place kale in the same mixing bowl you used for the veggies and bread (again, no need to clean), and add a light drizzle of olive oil and pinch of salt. Use your hands to massage oil and salt into kale leaves until they soften, about 30 seconds.
Assemble & Serve
Assemble Salad. Empty kale out onto a serving platter. Scatter roasted butternut squash and red onion overtop, along with toasted sourdough bread. Pour half of dressing overtop and give it a gentle toss. Scatter toasted hazelnuts and olives overtop, along with shaved pieces of Parmigiano-Reggiano cheese. Drizzle remaining dressing overtop and garnish with a few grinds of cracked black pepper. Let sit for 30 minutes before serving at room temperature.
