Balsamic Butternut, Kale and Cranberry Panzanella

Ingredients (17)

• 1 medium butternut squash (about 2 pounds), peeled and sliced into 3/4-inch cubes
• 1 to 2 tablespoons olive oil
• Salt and freshly ground pepper
• 1 small loaf (about 1/2 pound) crusty whole grain bread, sliced into 1-inch cubes
• 4 tablespoons seeds, such as pepitas (pumpkin seeds), sesame seeds and/or sunflower seeds
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 2 teaspoons maple syrup or honey
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1 large bunch of Tuscan kale or regular curly kale, ribs removed and chopped into small, bite-sized pieces
• 2/3 cup grated Pecorino Romano or Parmesan cheese
• 1/2 cup dried cranberries
• 1 medium shallot (the whole bulb, papery skin removed), sliced super thin