Fresh Panzanella Salad

  • Category Lunch
  • Cook Time 00:15:00
  • Prep Time 00:10:00
  • Cuisine Hors-Doeuvre
This fresh panzanella salad is perfect for cooler weather. With kale, dried cranberries, and cannellini beans, you’ll be craving this salad all season long! Be sure to use Angelic Bakehouse Slider Buns for the perfect crispy crunch.


  • Angelic Bakehouse Slider Buns
  • Olive oil
  • Salt
  • Black pepper
  • 1/4 c diced red onion
  • 3 tbsp red wine vinegar
  • 1/2 tsp dijon mustard
  • 1 bunch kale
  • 1 15 oz can cannellini beans, rinsed
  • 1/4 c dried cranberries
  • 1/3 c crumbled feta cheese


  1. Heat oven to 400 F
  2. Tear dinner rolls into pieces and coat with olive oil. Sprinkle salt & pepper to taste
  3. Toast pieces until golden and crisp with a soft center, 10-15 minutes. Let cool for 30 minutes
  4. For the vinaigrette, combine onion, mustard, and pinch of salt in a jar. Close lid and shake to combine
  5. Add 1/4 c olive oil to mixture and shake again. Set aside
  6. Separate kale leaves from stalk. Cut leaves into strips. Place into large bowl
  7. Sprinkle kale with salt and slightly rub in to soften the leaves
  8. Add beans, cranberries, and slider bun croutons
  9. Drizzle with vinaigrette and salt and pepper. Toss to coat
  10. Sprinkle cheese over top and serve