Serves 4 to 6
Notes
If you want to add more protein to this salad, top each serving with a poached or fried egg.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 delicata squash, quartered, seeded, cut into 1-inch chunks
- 1/2 small head cauliflower, broken into florets
- 7 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 8 ounces whole-grain bread, crust removed, cut into 1-inch cubes (about 4 cups)
- 1/2 cup chopped walnuts, toasted
- 3 to 4 tablespoons cider vinegar
- 6 cups loosely packed baby kale
Directions
Preheat the oven to 425 degrees with a baking sheet on the bottom rack. Toss the Brussels sprouts, squash, and cauliflower in a large bowl. Drizzle with 3 tablespoons of the olive oil, sprinkle with the thyme, 1/2 teaspoon salt, and several grinds of pepper. Spread the vegetables on the baking sheet, and roast until they’re tender, 35 to 40 minutes, tossing halfway through. Let them cool slightly, about 5 minutes.
Put the warm vegetables in the bowl you used to toss them in oil, and add the bread and walnuts. Drizzle with 3 tablespoons of the vinegar and the remaining olive oil. (If the bread is dry, sprinkle with the remaining tablespoon vinegar and a little water.) Let the bread soak up the juices, about 10 minutes. Add the kale, and season with more salt and pepper if needed. Toss and serve.
