This is my favorite lunch dish during the fall season. Every bite is filled with flavor and texture, but it isn't too high in calories. —Mary M. Leverette, Columbia, South Carolina
Ingredients
- 2 cups cubed peeled sweet potatoes
- 4 cups cubed French bread
- 4 tablespoons olive oil, divided
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups fresh baby spinach
- 1/2 small red onion, thinly sliced
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh cilantro
- 1/3 cup red wine vinegar
Directions
- Preheat oven to 450°. Place the sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until just tender, 8-12 minutes. Drain; cool slightly.
- Meanwhile, toss the bread cubes with 2 Tbsp. oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.
- Add spinach, red onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.
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