BLT Kale Panzanella Salad

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.

For the salad:

  • 3 cups cubed bread
  • Olive oil
  • Salt/pepper
  • 6 slices cooked bacon
  • 2 roma tomatoes, cubed
  • 2 cups romaine lettuce
  • 2 cups kale
  • ¼ cup crumbled goat cheese

For the simple mayo dressing:

  • ¼ cup Hellmann’s® Organic Mayonnaise
  • Juice from 2 small lemons
  • 2 ½ tablespoon honey
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon dried oregano
  • Salt/pepper to taste


  1. Preheat oven to 350°F.
  2. On a baking sheet, toss bread cubes with a heavy drizzle of olive oil and salt/pepper. Bake for 5-10 minutes, or until bread cubes are just getting crisp on the outside.
  3. In a large bowl, whisk together dressing ingredients. Add in kale and massage together kale and dressing for 30 seconds.
  4. Add in remaining salad ingredients. Toss and serve!

Serves 3.

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Kylie Mitchell
Kylie Mitchell, MPH, RDN, LD, is a food and lifestyle blogger with a mission to end disordered eating and help her clients make peace with their natural body size. Read Kylie’s blog, Immaeatthat, and follow her on Facebook, Twitter, Instagram and Pinterest.