Roasted Beet and Kale Panzanella

Name: Roasted Beet and Kale Panzanella
Ingredients: 1 rustic baguette, cut into 1/2 inch cubes (about 4 cups); 4 cups torn kale leaves, stalks discarded; 3 tablespoons extra virgin olive oil; 2 tablespoons water; 2 tablespoons balsamic vinegar; 2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 6 beets, roasted*, peeled and quartered; 1 apple, sliced (such as Gala or Fuji); 1 cup marinated mozzarella (or better yet, burrata), cut in 1/2 inch pieces; 1/4 cup sunflower seeds