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



  • 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


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

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


JL A.3 years ago


Connie O.
Connie O.3 years ago

I may give this a try...ty!

Elena T.
Elena Poensgen3 years ago

Thank you :)

Karen Chestney

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

Ken W.
Ken W.3 years ago


C R.
Chloe R.3 years ago


Caili W.
A. Cailia W.3 years ago

Thanks for the inspiration!

Val M.
Val M.3 years ago


Bryna Pizzo
Bryna Pizzo3 years ago

Thank you for the recipe.

Rachael Clark
Rachael Clark3 years ago

Hmmmm. Not sure about this one.