Purpose-driven Chef & Food Journalist

Kale and Orange Panzanella Salad (Breakfast Television Recipe)

Yields1 Serving

Kale and Orange Panzanella Salad (Breakfast Television Recipe)

This salad mixes juicy oranges, hearty kale and a tangy, creamy dressing with pops of capers and a dash of salty parmesan.

A traditional Panzanella soaks stale bread in tomato juice to give it it’s characteristic texture and flavour. For this version though, I don’t do any of that! And instead impart a toasted flavour onto the bread before giving it a healthy coat of dressing to soften it up just slightly. No sogginess, just a lovely, satisfying chew.

Why I Use...


 2 heads of curly kale
 2 medium-sized oranges (like Cara Cara, Navel, blood oranges)
 2 slices of rustic bread, toasted or grilled
 ¾ avocado, sliced
  cup vegan parmesan shreds
 3 tbsp capers
Tangy Avocado Dressing
 ¼ avocado
 ¼ cup olive oil
 Juice of 1 lemon
 1 tbsp Dijon mustard
 1 tbsp maple syrup
 1 tbsp red wine vinegar
 hearty dash of salt & freshly ground black pepper


This salad serves 6 as a side, but can easily serve 4 as a main if served alongside some protein, like grilled tofu or tempeh.


Tangy Avocado Dressing

Add all ingredients to blender and blend until smooth.

To Assemble Salad

To a large bowl, add kale followed by 1/2 of the dressing.


Using kitchen gloves, massage the dressing into the kale leaves until they are well-coated.


Tear bread into bite-sized pieces, add to bowl with coated kale and add remaining dressing. Toss together until dressing is evenly distributed.


To the same bowl, add oranges slices, vegan parmesan shreds and capers. Toss gently to combine.


Add salad to serving dish before topping with remaining avocado and any extra shreds of parmesan or capers for if desired. Enjoy!