Roasted Root Vegetable Panzanella with Maple Tahini Dressing | Edible Bozeman

Ingredients

• ½ loaf country-style bread, crust removed
• 5½ tablespoons olive oil, divided
• Kosher salt
• Fresh ground black pepper
• 2 pounds root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• ¼ cup tahini
• Juice from ½ lemon
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• ¼ teaspoon salt
• ⅛ teaspoon fresh ground pepper
• 2–4 tablespoons cold water
• 1 medium bunch lacinato kale, destemmed and torn into bite-sized pieces