Roasted Root Vegetable Panzanella

Ingredients

• 8 ounces (1/2 loaf) sourdough or country-style bread
• 5 tablespoons olive oil , divided, plus more as needed
• 1 teaspoon plus 1/4 teaspoon kosher salt , divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper , divided, plus more as needed
• 2 pounds root vegetables, such as carrots, parsnips , sweet potatoes, and beets, peeled and cut into 1-inch pieces
• 1 small red onion , cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1 tablespoon chopped fresh rosemary
• 3 tablespoons apple cider vinegar , plus more as needed
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium bunch (about 6 ounces ) lacinato kale , destemmed and torn into bite-sized pieces
• 4 ounces goat cheese

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