Apple, Kale and Turkey Panzanella Salad

I’m not sure who came up with BREAD salad but I’d like to shake their hand and cry into their shoulder for an entire afternoon.

Because this one is out of control. We have thinly sliced honeycrisp apples, perfectly toasted seasoned baguette, chopped kale, plenty of diced parmesan cheese and chopped deli turkey because hi, shortcut city.

Also the toasted almonds are to die for, and the drizzle of agave nectar at the end (or honey) is orbitally fall and just perfect. And it’s all a quick ordeal! I’ll show ya.

I bought a soft demi baguette and just cubed it up. Tossed it in a mix of olive oil, dried Italian seasoning, salt and garlic powder. Get that under the toaster for a little bit of crisping up and hallelujah. So good.

BREAD SALAD, just to remind you.

Let’s get it all layered in the bowl together before we violently toss. And we will toss it, boy we will.

I can’t tell you just how scrumptious and heavenly this is. It has so much crunch and texture and nuttiness and earthiness and sweetness and little bit of acidity. It is like, perfect.

I hadn’t planned on begging.

But I might need to change my mind.

It’s such a fall vibe, and super simple to whip up if you’re craving some roughage but also pleasure. It’s a party. A mouth party. And you just got invited.

(sorry I said it like that.)

Panzanella! Get into it.

Apple, Kale and Turkey Panzanella Salad

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Ingredients

• 1 mini baguette, cut into bite-sized cubes
• 4 Tbs. Extra virgin olive oil, divided
• 1 Tbs. Garlic powder
• 1 Tbs. dried Italian seasoning
• 4 cups chopped kale, rough stems torn out
• 1 honeycrisp apple, thinly sliced and rinsed (to keep from oxidizing)
• 1/2 cup sliced almonds, lightly toasted
• 5-6 slices deli turkey, roughly chopped
• 1/4 cup diced parmesan cheese
• 1/2 lemon, juiced
• A good drizzle of honey or agave nectar
• Coarse salt

Instructions

1. In a medium bowl, add 2 Tbs. oil, garlic powder, Italian seasoning and a pinch of salt. Whisk this to combine, then add the cubed baguette. Toss to coat. Toast this in a toaster oven (or regular oven) until perfectly browned and crisp.
2. In a large bowl, add the chopped kale and drizzle with the remaining oil and a small pinch of salt. Use your hands to massage the kale, sort of breaking down the fibers to soften a little bit. Just a minute or so.
3. Add the sliced apple, chopped turkey, diced parmesan and toasted almonds to the bowl. Squeeze the lemon juice over the top and toss to combine. Drizzle with the agave nectar (or honey), give it a good crack of black pepper and serve!
4. Serves four.

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https://bevcooks.com/2024/09/apple-kale-and-turkey-panzanella-salad/

I’m absolutely in love. And I have a video for ya!