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Hello friend, popping in to say I think you’re awesome – so much so that I’ve made you a pizza undercover as a kale salad.

And of course, I use the word salad very loosely. This guy is roughly 30% bread and cheese after all.

With creamy goat cheese blobs, oven-crisped croutons, spicy roasted onions, and basil, it’s the kind of salad that makes salad-ing feel OK.

Even on the greyest of days when only your stretchiest jeans and highest-necked turtleneck will suffice. 

WHAT’S A PANZANELLA?

My life changed when someone much cooler than me introduced me to the term Panzanella – which is a sexy Italian way of saying “salad with loads of crusty bread”. Typically Panzanella are enjoyed in the summer with juicy vine tomatoes and cheese, probably seated on the grass with the sun shining on your skin.

But it’s Fall now, so let’s use roasted sweet potatoes, silky massaged kale, a killer balsamic vinaigrette to make everything sing.

WHY IT’S DELICIOUS.

• You’ll use some of the balsamic dressing to massage into the kale leaves and soften them. The rest of the dressing can be used to coat the rest of the salad ingredients just before serving
• Unlike spinach or other delicate greens, kale is sturdy enough to hold onto all of the heavy, flavour-packed toppings without wilting. 
• Roasted sweet potatoes taste great hot, warm or cold. Making this an easy make-ahead salad or work lunch or meal prep item.
• Bits of fresh basil are hidden, but bring hints of Italian flavour when combined with goats cheese and balsamic. 
• It’s 100% success rate (3 out of 3 dinner parties to be exact) with distant relatives, future mother-in-laws, dads and friends make me super confident it will be a star at your next holiday-style food affair (or as tomorrow’s office lunch if you’re an over-achiever )

So let’s do this, shall we?