Winter Panzanella Salad

6		medium carrots
6		medium beets
2		medium onions
2  cups		diced butternut squash
6  cups		kale
1		apple sliced thin
3  tablespoons		olive oil
3  tablespoons		balsamic vinegar
1  cup		parsley

Tip: Click on the ingredient links to learn the nutritional information for all the Winter Panzanella Salad ingredients. The serving size for any ingredient in Winter Panzanella Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350.
Toss the cubed bread with 2 tsp evoo and 1 tbsp balsamic, put on sheet pan and bake for 10 min.
Get all the veg ready by chopping into bite size pieces.
Put the kale in fry pan with 1 tsp of the evoo and stir fry steam with 1 clove garlic.
All the rest of the veg can be tossed with the rest of the evoo(2 tbsp) and 2 tbsp balsamic. Put onto cookie sheets and bake for 30 min turning every 10 min.
Toss all together and add the parsley. More balsamic can be added if desired.