Multi-grain bread, several sliced cut into cubes
Shallots, sliced very thin
Vinegar, balsamic or red wine
Salt and pepper
Baby greens: spinach or arugula work great
Bacon, cooked and crumbled, or prosciutto, sliced
Cheese: Romano or goat cheese
1. Preheat oven to 400 degrees F. Toss your two main vegetable ingredients with a couple of tablespoons of olive oil and a heavy pinch of salt and spread out on a rimmed baking sheet.
2. Then toss the bread with a tablespoon or so of olive oil and spread it out on a second rimmed baking sheet. Put both the veggies and the bread cubes in the oven. Roast the veggies for about 20 minutes (some caramelization around the edges is good, and potatoes and squash should be just tender), and toast the bread for about 10 minutes.
3. While the veggies and bread are in the oven, make the vinaigrette using the olive oil, vinegar of your choice, the shallots and salt and pepper. Remember that the bread will absorb some, so make a little more than usual.
4. Put the greens in a large serving bowl. Just before the veggies come out of the oven, and after the bread cubes have cooled a touch, add the bread cubes to the bowl. As soon as the veggies are out of the oven add them in to the bowl and toss a couple of times. Add the vinaigrette and toss well. The greens will wilt just a bit. Sprinkle the bacon or prosciutto and cheese over the top and serve.
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