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Kale & Pistachio Pesto Squid Panzanella Salad

I love playing around with recipes and since I have a truck load of kale on hand at all times, I figured I'd give kale pesto a shot. Wow! This recipe not only delivers a delicious kick of flavor, but it's loaded with healthy ingredients to help you fit back into those skinny jeans! Happy Eating!

kari_karch Kale & Pistachio Pesto Squid Panzanella Salad
  • 1 loaf francese bread, large cube
  • 1 tablespoon olive oil
  • 3 cups kale
  • 1 clove garlic
  • 1/4 cup pistachios
  • 2 tablespoons grated parmigiano-reggiano or parmesan cheese
  • 1 jalapeo pepper, seeded and diced
  • kosher salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 pound calamari rings or squid rings
  • 2 vine-ripened tomatoes, large dice
  • 1 english cucumber, large dice
  • 1/2 red onion, large dice

To make the croutons:

Preheat oven to 400*. Drizzle olive oil over cubed bread and season lightly with salt and pepper. Place on foil-lined baking sheet and bake for 10-12 minutes. Remove and set aside.

To make the pesto:

In a large food processor, add the kale, pistachios, garlic, cheese, jalapeo, salt, pepper, and olive oil. Pulse to combine and add extra oil if not smooth enough for your liking. Use 2 tablespoons and mix with thawed calamari rings. Heat a skillet over medium heat and cook the rings for 5 minutes. Remove and set aside.

To assemble the salad:

Place diced veggies, croutons, and torn basil in a large bowl and toss. Drizzle with 1 tablespoon of olive oil and season with kosher salt and cracked black pepper. Place pesto squid on top of salad and serve immediately.

4 15 minutes 5 minutes

Kale & Pistachio Pesto Squid Panzanella Salad

Kale & Pistachio Pesto Squid Panzanella Salad

I love playing around with recipes and since I have a truck load of kale on hand at all times, I figured I'd give kale pesto a shot. Wow! This recipe not only delivers a delicious kick of flavor, but it's loaded with healthy ingredients to help you fit back into those skinny jeans! Happy Eating!

Preparation

Prep Time

15 minutes

Cook Time

5 minutes

Serves

Calories

620

Equipment

Ingredients

  • 1 loaf francese bread, large cube
  • 1 tablespoon olive oil
  • 3 cups kale
  • 1 clove garlic
  • 1/4 cup pistachios
  • 2 tablespoons grated parmigiano-reggiano or parmesan cheese
  • 1 jalapeo pepper, seeded and diced
  • kosher salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 pound calamari rings or squid rings
  • 2 vine-ripened tomatoes, large dice
  • 1 english cucumber, large dice
  • 1/2 red onion, large dice
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To make the croutons:

Preheat oven to 400*. Drizzle olive oil over cubed bread and season lightly with salt and pepper. Place on foil-lined baking sheet and bake for 10-12 minutes. Remove and set aside.

To make the pesto:

In a large food processor, add the kale, pistachios, garlic, cheese, jalapeo, salt, pepper, and olive oil. Pulse to combine and add extra oil if not smooth enough for your liking. Use 2 tablespoons and mix with thawed calamari rings. Heat a skillet over medium heat and cook the rings for 5 minutes. Remove and set aside.

To assemble the salad:

Place diced veggies, croutons, and torn basil in a large bowl and toss. Drizzle with 1 tablespoon of olive oil and season with kosher salt and cracked black pepper. Place pesto squid on top of salad and serve immediately.

  • Kale & Pistachio Pesto Squid Panzanella Salad has been tagged:

  • Salads
  • American

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