Kale, Squash, Cranberry & Hazelnut Panzanella

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 people
The colours in this salad alone should make it appetizing enough for you to eat, but it's the harmonious blend of the ingredients that keep you coming back for more.

How It's Made: The Salad


  • 1 bunch of kale
  • A half squash of your choice
  • 1/2 cup of
  • 1/2 cup of
  • 1 teaspoon of paprika
  • 2 tablespoons of olive oil
  • 2 generous pinches of sea salt
  • 2 large slices of bread


  1. Preheat the oven to 350°F.
  2. Finely slice the squash and place them on a baking sheet lined with parchment paper. Add the hazelnuts, and evenly coat with the olive oil, paprika, salt and pepper. Bake for 20 minutes.
  3. Remove the leaves from the kale stems and chop finely.
  4. Pour half the dressing on the kale and massage with your fingertips.
  5. Cut the bread into cubes, coat in olive oil, salt, and pepper and in a hot pan sauté until they are golden.
  6. Toss the kale, cranberries and croutons together, then place the baked squash slices on top with the hazelnuts and remaining dressing.

How It's Made: The Dressing


  • 1/4 cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of tahini paste
  • 1 tablespoon of nutritional yeast
  • 1 garlic clove(s), minced
  • and pepper to taste


  1. Mix all the ingredients together.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.