Butternut Squash Brussels Sprouts Panzanella

Name: Butternut Squash Brussels Sprouts Panzanella
Ingredients: 1 pound brussels sprouts, trimmed and halved; 1 small butternut squash, quartered, seeded, and cut into 1-inch chunks (about 1 ¼ pounds); ¾ cup extra virgin olive oil; 2 teaspoons chopped fresh thyme; Kosher salt and freshly ground black pepper; ½ cup dried cranberries; 10 ounces day-old whole-grain bread, tough crusts removed, cut into 1-inch cubes (about 6 cups); ½ cup toasted chopped walnuts; ¼ cup balsamic or cider vinegar; 6 cups loosely packed baby kale (optional)