Thanksgiving Panzanella

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

In a large bowl, combine the sweet potato (1 medium), carrots (1 medium), parsnips (1 medium), chickpeas (1.5 cups), olive oil (2 tbsp), baharat spice (1 tbsp), garlic powder (2 tsp), and season with [to_taste sea salt] and [to_taste ground black pepper]. Toss well to coat. Spread the mixture on one prepared baking sheet in a single layer. Roast for 50 minutes, stirring and flipping halfway, until vegetables are tender and browned. Start 50m timer

In the same large bowl, toss the bread (4 cups) with the remaining olive oil (1 tbsp), and a pinch of [to_taste sea salt] and [to_taste ground black pepper]. Spread on the second prepared baking sheet. Bake for 10 minutes, until deep golden brown. Start 10m timer

While vegetables and bread are roasting, prepare the dressing. In a sealable jar, combine white balsamic (0.33 cup), garlic (1 clove), shallot (1 medium), fresh thyme (1 tbsp), maple syrup (1 tbsp), dijon mustard (1 tsp), vegan worcestershire (1 tsp), and season with [to_taste sea salt] and [to_taste ground black pepper]. Add olive oil (0.5 cup). Seal and shake well to emulsify.

In the large bowl, combine the kale (4 cups) with 2-3 tablespoons of the prepared dressing, along with [to_taste sea salt] and [to_taste ground black pepper]. Massage for about 1 minute until the kale softens slightly. Start 1m timer

To the massaged kale, add the roasted vegetable and chickpea mixture, toasted bread cubes, and remaining dressing. Toss everything to combine thoroughly. Transfer to a serving bowl or platter and garnish with pomegranate seeds (0.5 cup). Serve immediately.