Spring Kale Panzanella Recipe

Spring Kale Panzanella is a vibrant celebration of fresh flavors and satisfying textures that’s perfect for the season. Crisp kale mingles with juicy cherry tomatoes, crunchy toasted bread, and creamy mozzarella, creating a dish that’s as nourishing as it is delicious. The tangy lemon vinaigrette ties everything together, adding a bright, zesty finish that wakes up your taste buds. Ready in just 20 minutes, this salad is a quick yet impressive way to bring a burst of spring to your table.

Every bite offers a delightful contrast of soft, chewy, and crunchy elements, making it a feast for both your palate and your senses. Packed with nutrients and bursting with color, this panzanella is a refreshing twist on a classic that’s sure to become a favorite. Whether served as a light lunch or a vibrant side, it’s a dish that effortlessly combines simplicity and elegance. Perfect for busy days or leisurely gatherings, it’s a recipe that invites you to savor the best of the season.

Fresh & Flavorful Ingredients

• 2 cups chopped kale (stems removed for tenderness)
• ¼ cup thinly sliced fennel, plus some chopped fronds (for garnish)
• ½ cup cannellini beans, drained and rinsed (substitute with chickpeas if preferred)
• 1.5 cups stale bread (ciabatta or similar), cubed (toast fresh bread if not stale)
• ¼ cup peas (fresh or frozen and thawed)
• ¼ cup feta cheese, crumbled or cubed (omit if vegan or substitute with vegan cheese)
• A few toasted pine nuts (optional, for added crunch)
• Dressing:
  • 2-3 tablespoons olive oil
  • Juice & zest of one lemon
  • ½ teaspoon (or so) Dijon mustard
  • Pinch of red pepper flakes (adjust to taste)
  • Salt & pepper (to taste)

Simple Step-by-Step Instructions

1. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, red pepper flakes, salt, and pepper. Set aside.
2. Massage the kale: In a large bowl, combine kale and fennel. Pour in about half of the dressing and a pinch of salt. Using your hands, massage the kale for 1-2 minutes until it becomes slightly tender.
3. Marinate: Add the cannellini beans to the bowl and toss to combine. Let the mixture marinate for 15-30 minutes to allow the flavors to meld.
4. Assemble the salad: Add the cubed bread, peas, feta cheese (if using), and toasted pine nuts (if desired) to the bowl. Pour in the remaining dressing and toss everything together until well coated.
5. Rest and serve: Let the salad sit at room temperature for at least 20 minutes to allow the bread to soak up the dressing. Taste and adjust seasonings if needed before serving.

Make It Your Own: Recipe Variations

This Spring Kale Panzanella is super versatile! Swap out the kale for spinach or arugula if you prefer a milder green. Not a fan of fennel? Try thinly sliced cucumber or radishes for a fresh crunch. For a heartier version, add grilled chicken or chickpeas. If you’re out of pine nuts, toasted almonds or sunflower seeds work just as well.

Perfect Pairings: Serving Suggestions

This dish shines as a light lunch or a vibrant side. Pair it with grilled fish or roasted chicken for a complete meal. For a vegetarian option, serve alongside a creamy soup like tomato basil or butternut squash. A crisp white wine or sparkling water with lemon makes a refreshing drink pairing.

Prep Ahead: Time-Saving Tips

Save time by prepping ingredients the night before. Chop the kale, slice the fennel, and cube the bread, then store them separately in the fridge. You can also make the dressing ahead—just give it a good shake before using. When you’re ready to eat, simply assemble and let it marinate for 20 minutes.

Keep It Fresh: Storage Tips

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the bread cubes separate if you plan to store it, as they can get soggy. Before serving, give it a quick toss and add a splash of olive oil or lemon juice to revive the flavors.

Kitchen Essentials: Equipment Guidance

You’ll need a large mixing bowl for tossing everything together and a small bowl for whisking the dressing. A sharp knife and cutting board are essential for prepping the kale, fennel, and bread. If toasting pine nuts, a small skillet or toaster oven works perfectly. Don’t forget your hands for massaging the kale—it’s the best tool for the job!

Spring Kale Panzanella

Amy

Spring Kale Panzanella is a vibrant celebration of fresh flavors and satisfying textures that’s perfect for the season. Ready in just 20 minutes, this salad is a quick yet impressive way to bring a burst of spring to your table.

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Servings 3

Ingredients

  

1x2x3x

• 2 cups chopped kale
• 1/4 cup thinly sliced fennel, plus some chopped fronds
• 1/2 cup cannellini beans, drained and rinsed
• 1.5 cups stale bread (ciabatta or similar), cubed
• 1/4 cup peas
• 1/4 cup feta cheese, crumbled or cubed (omit if vegan)
• a few toasted pine nuts, optional

dressing

• 2-3 tablespoons olive oil
• juice & zest of one lemon
• 1/2 teaspoon dijon mustard (or so)
• a pinch red pepper flakes
• salt & pepper

Instructions

 

• In a small bowl, whisk together the dressing.
• In a large bowl, place the kale and fennel.
• Pour in some of the dressing, and a bit of salt.
• Using your hands, massage the kale together with the dressing so that the coarse kale leaves become a bit tender.
• Toss in the fennel and white beans, and let that all marinate together for 15-30 minutes.
• Toss everything else into the bowl including the remainder of the dressing.
• Taste and adjust seasonings.
• This is best if you let it sit at room temp for 20 (or more) minutes.

Keyword bread, kale, Panzanella, salad, spring

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