Trim and discard the ends from the orange, then slice the orange into ¼-inch thick rounds, discarding any seeds that you find. Slice the beets into ¼-inch thick rounds as well.
Spread the orange slices and beet slices out onto two large rimmed baking sheets, keeping them separate. Drizzle 1 tablespoon of olive oil over the orange slices. Drizzle 1 tablespoon of olive oil over the beet slices and sprinkle the tops with ¼ teaspoon of the salt and pepper.
In a large bowl, toss the cubed bread with 2 tablespoons of the olive oil and the remaining ¼ teaspoon of the salt and black pepper. Spread the bread out onto a third large rimmed baking sheet.
Transfer all three baking sheets to your oven. Roast the cubed bread for 15 minutes, until it has started to crisp. Roast the orange slices for 13-15 minutes, until they have started to blacken in some places. Roast the beet slices for 20 minutes, until they have softened slightly. Remove the baking sheets from your oven as the ingredients finish roasting and set them aside to cool. The orange slices will start to stick to their baking sheet as they cool, so transfer them to a clean plate once they have finished roasting.
Make the dressing:
In a small bowl, whisk together all of the ingredients for the dressing. Set aside.
Assemble the salad:
In a large bowl, combine the bread, kale, mint and pistachios with the dressing, tossing until everything is well-coated. Add the orange and beet slices, tossing gently to combine.
Transfer the panzanella salad to serving bowls and enjoy immediately.
Notes
Not all rye bread recipes are vegan. Make sure you check the nutrition labels before purchasing.
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