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Kale Panzanella Salad

November 24, 2017 by The Unrefined Olive


  • 2 slices crusty sourdough 
  • 1 cup sliced strawberries
  • 1/2 cup yellow pepper
  • 2 tbsp. Strawberry Dark Balsamic 
  • 2 tbsp. Basil Infused Olive Oil
  • 1 bunch kale
  • 1 tbsp. parmesan cheese
  • sea salt 
  • black pepper


  1. Preheat oven to 400F. 
  2. Cube bread, lay on lined baking sheet with the strawberries and peppers. 
  3. Add 1 tbsp. of each balsamic and olive oil. 
  4. Roast for 10 minutes, flip after 5 minutes to brown
  5. Remove stems, wash and rinse kale, place in bowl and drizzle remaining balsamic and olive oil. Massage. 
  6. Add items from the bake sheet including the pan juices to the kale. 
  7. Top with parmesan cheese, salt and pepper.