Jun. 28, 2018

Roasted Cherry Panzanella Salad

Yield: 2 entrée sized portions, or 4 sides

Skill level: Easy

Panzanella is an Italian-type salad that includes pieces of slightly stale bread. It’s a great way to use up your day old (or two) baguette.

Notes: This salad uses kale, but you could easily use other greens instead – it would be delicious with romaine hearts or baby spinach. The cheese is optional and can be left out altogether for a vegan option. Also, sub-gluten-free bread if needed.

Time: 30 Minutes

Cherry Ingredients:

  • 1 cup of Superfresh pitted cherries, halved
  • 1 tablespoon olive oil
  • ½ tablespoon balsamic vinegar
  • Pinch sea salt
  • Pinch black pepper
  • Handful parsley, chopped


Preheat the oven to 400 °, and line a baking sheet with parchment paper.

Toss the cherries in olive oil, balsamic, and parsley. Then sprinkle with sea salt and pepper. Lay them flat on the baking sheet and roast for 10 – 15 minutes, just enough until they become bubbly. Remove them from the oven and allow to cool completely.

Salad Ingredients:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Large handful of parsley, chopped
  • Large bunch of chives, chopped
  • 5 – 6 cups Lacinato kale, thinly sliced
  • 1 shallot, thinly sliced
  • Roasted cherries {see above}
  • 3 tablespoons feta crumbles
  • ½ loaf of your favorite bread, slightly stale, is best
  • Sea salt, to taste
  • Black pepper, to taste


In a small mixing bowl, whisk together the olive oil, balsamic, parsley, chives and a pinch of sea salt and black pepper. In a large bowl, toss together your kale and shallots, pour the dressing over top, and combine well.

Then add in the cherries, cheese, and bread, and toss lightly. Taste and season with more sea salt and pepper. Enjoy immediately or within an hour.

Created for Superfresh Growers® by With Food + Love.

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