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Autumn Bread Salad (Recipe)

Autumn Bread Salad (Recipe)

 

Update summery bread salads with the fresh flavors of fall. For some great color, try to find several different types and colors of beets — golden, chioggia and, of course, red. Your local farmer’s market is a great resource for unusual beet varieties.

Autumn Bread Salad with Sage-Honey Vinaigrette

Ingredients:

Salad:

  • 2 Bunches beets
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 Cups country bread, cut into 1″ cubes
  • 2 tablespoons chopped thyme
  • 3 Cups chopped fresh tomatoes (preferably multi-colored heirloom)
  • 3 Lemon cucumbers, chopped
  • 1 Red onion, finely chopped

Vinaigrette:

  • 1/4 Cup apple cider vinegar
  • 1 Tablespoon honey
  • 2 Tablespoons minced sage
  • Handful baby mustard greens
  • Extra-virgin olive oil

Instructions:
1. Preheat oven to 400 degrees F.
2. Place beets in a medium bowl. Drizzle with olive oil, season with salt and pepper, and toss. Wrap beets in aluminum foil and roast in the oven for 45 minutes, or until the beets are tender. Let cool before peeling skins and cutting into 1 inch cubes. Set aside.
3. Lower oven temperature to 350 degrees F. Add bread cubes to a large bowl, drizzle with oil, and season with coarse salt and chopped thyme. Transfer bread to a parchment paper-lined baking sheet. Bake for about 10 minutes, or until the bread is golden brown. Set bread aside to cool.
4. While the bread is toasting, toss tomatoes, cucumber, onion and cooled beets in a bowl.
5. Add vinegar, honey and sage to food processor. With the food processor running, add olive oil in a stead stream until the dressing has emulsified. Season with salt and pepper to taste.
6. Transfer bread to vegetable bowl. Drizzle vinaigrette over it, toss well, and season with salt and pepper to taste.

Recipe Credit: CUESA.

More Fall Recipes:
Pumpkin Mulled Wine
Pumpkin Salted Caramels
Fall Veggie Pot Pie with Rosemary Biscuit Crust

Read more: All recipes, Appetizers & Snacks, Eating for Health, Entrees, Food, Soups & Salads, Vegan, Vegetarian, , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

73 comments

+ add your own
12:12PM PST on Nov 8, 2013

yum

2:31PM PST on Nov 7, 2013

I may give this a try...ty!

3:48AM PDT on Oct 27, 2013

Thank you :)

10:38PM PDT on Oct 23, 2013

Thank-you.....sounds like "for dinner tomorrow" !!!

7:20PM PDT on Oct 23, 2013

ty

2:16PM PDT on Oct 23, 2013

Thanks

8:37AM PDT on Oct 23, 2013

Thanks for the inspiration!

3:18AM PDT on Oct 23, 2013

Thanks

8:06PM PDT on Oct 22, 2013

Thank you for the recipe.

6:01PM PDT on Oct 22, 2013

Hmmmm. Not sure about this one.

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