Roasted Root Vegetable Panzanella with Maple Tahini Dressing

Name: Roasted Root Vegetable Panzanella with Maple Tahini Dressing
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

www.ediblebozeman.com

Roasted root veggies and crunchy bread in a maple tahini dressing make this Panzanella perfect for fall. Comfort food at its best!

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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