Balsamic Butternut, Kale and Cranberry Panzanella
from Cookie + Kate

1 medium shallot (the whole bulb, papery skin removed), sliced super thin

½ cup dried cranberries

⅔ cup grated Pecorino Romano or Parmesan cheese

1 large bunch of Tuscan kale or regular curly kale, ribs removed and chopped into small, bite-sized pieces

Freshly ground pepper, to taste

⅛ teaspoon salt

1 teaspoon Dijon mustard

2 teaspoons maple syrup or honey

1 tablespoon plus 1 teaspoon balsamic vinegar

¼ cup olive oil

¼ teaspoon salt

2 tablespoons olive oil

4 tablespoons seeds, such as pepitas (pumpkin seeds), sesame seeds and/or sunflower seeds

1 small loaf (about ½ pound) crusty whole grain bread, sliced into 1-inch cubes

Salt and freshly ground pepper

1 to 2 tablespoons extra-virgin olive oil

1 medium butternut squash (about 2 pounds), peeled and sliced into ¾-inch cubes