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Categories:
Bread olive oil chili powder salt butternut squash mushrooms olive oil salt pepper fresh arugula sherry vinegar shallots almonds goat cheese
Viewed: 8 - Published at: 9 years agoIngredients
- 6 cups cubed day-old French bread (bite-sized cubes)
- 3 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 4 cups cubed peeled butternut squash (1-1/2-inch cubes)
- 1-1/2 cups sliced fresh mushrooms
- 1/2 cup olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 6 cups fresh arugula or fresh baby spinach
- 6 tablespoons sherry vinegar
- 3 shallots, thinly sliced
- 1/2 cup salted roasted almonds
- 6 tablespoons crumbled goat cheese
Method
- Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool.
- In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally.
- Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.
