Preheat the oven to 400°F and line two baking sheets with parchment paper.
In a large bowl, combine the sweet potato, carrot, parsnip, chickpeas, 2 tablespoons of olive oil, baharat spice, garlic powder, salt, and pepper. Toss to coat everything evenly. Spread this mixture out on one of the baking sheets in a single layer and pop in the oven. Roast until vegetables are tender and browned on the edges, about 50 minutes. Remove the veg at the halfway point to give it a quick stir and flip.
In the same large bowl (no need to wipe it out), combine the bread cubes, remaining tablespoon of olive oil, and some salt and pepper. Toss to combine. Spread the coated bread out on the second lined baking sheet and pop it in the oven. Bake until deep golden brown, about 10 minutes.
While the veg and bread are working in the oven, make the dressing. In a sealable jar, combine the white balsamic vinegar, garlic, shallot, thyme, maple syrup, Dijon, Worcestershire sauce, salt, pepper, and olive oil. Put the lid on top and give it a good shake.
In the same large bowl, combine the chopped kale with about 2-3 tablespoons of the dressing plus some salt and pepper. Massage the dressing and seasoning into the kale for about a minute. The kale should soften slightly.
Assemble the salad! To the kale, add the roasted veg and chickpea mixture, toasted bread cubes, and remaining dressing. Toss to combine. Transfer to your serving bowl/platter and top with pomegranate seeds. Enjoy immediately!
Recipe Notes
You can substitute regular balsamic vinegar if you can’t find white balsamic!
I like NY Shuk’s baharat spice blend, but there’s lots of recipes/formulas online to make your own.
I used multigrain sourdough bread for my croutons. Use whatever you have on hand!
Holiday flavors shine in this simple Thanksgiving panzanella salad! Naturally vegan, it features a mixture of roasted sweet potatoes, parsnips, carrots, and chickpeas. Toasted bread cubes and kale help to soak up a shallot and thyme dressing.