Butternut Squash Panzanella Salad with Apples and Kale

Step 1

Melt the butter in a sauté pan over medium heat. Pile in the onion slices and toss around to coat. Sauté until the onions are limp - about 15 minutes. Reduce the heat and sauté for another 10 minutes, until starting to caramelize. Add the ras el hanout and sauté another 5 minutes.

Step 2

Preheat the oven to 400˚F, and line two baking sheets with parchment paper. Toss the diced butternut squash in 2 tablespoon olive oil and a dusting of ¼ teaspoon kosher salt. Lay out on one of the prepared baking sheets. Toss the bread cubes in the remaining 2 tablespoon olive oil, and lay on the second prepared baking sheet. Feather the remaining ¼ teaspoon salt over the bread, and slide both baking sheets into the oven. Remove the bread when toasted, about 10 minutes, and remove the squash when soft and slightly caramelized, another 10 minutes.

Step 3

Toss the apples, kale, butternut, bread, and caramelized onions together in a large bowl. Add the cranberries and pepitas, and dress with the Apple Vinaigrette.

Step 4

Mash the apple in a small blender or small food processor. If you don't have a small version, heat the apple in the microwave for a few seconds to soften and mash using a mortar and pestle. Whisk into the apple cider vinegar, maple syrup and salt. Slowly whisk in the olive oil to emulsify.