This winter panzanella salad is a great use for so many root veggies, squash (that has been roasted) and apples. Cube any left over bread and toss with olive oil, salt, pepper and garlic powder. Bake at 350 degrees until crisp and golden.
Finely slice winter greenhouse kale and dress with the vinaigrette. Let it sit while the bread is toasting. This will help make the kale more tender.
If you are using leftover roasted veggies, toss them on a pan and let them warm through while the bread is toasting.
Toss the veggies, bread and chopped apples with the dressed kale. Add extra vinaigrette if you like. Adjust seasonings.