Make-Ahead Thanksgiving Panzanella

Scaled for 6 portions · 8 steps

2 tbsp(30 mL) balsamic vinegar1small garlic clove, minced2 tsp(10 mL) pure maple syrup1 tsp(5 mL) Dijon mustard0.25 cup(60 mL) extra-virgin olive oil1 pinchfine sea salt—Freshly ground black pepper, to taste4 cup(175 grams) cubed sourdough bread (about 1/2 a loaf)2medium (800 g) delicata squash1 tbsp(15 mL) minced fresh rosemary2 tsp(10 mL) minced fresh thyme leaves2 cup(40 g) stemmed and sliced lacinato kale2medium/large celery stalks (210 g), thinly sliced (1 1/4 cups)0.33 cup(80 mL) pomegranate seeds1 tbspplus 2 teaspoons (25 mL) extra-virgin olive oil, divided1 handfulcelery leaves or fresh parsley leaves, for garnish

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