Leftover sourdough bread was the inspiration for this beautiful healthy salad. I love using lots of vegetables and greens with an easy dressing for a delicious hearty salad. So healthy, easy and delicious !
- 8 ounces arugula
- 1 romaine heart sliced horizontally
- 1 cup San marzano tomatoes, halved
- 1 cub shaved red cabbage
- 2 red beets
- 2 yellow beets
- 8 ounces diced butternut squash
- Torn parsley leaves for serving
- Shaved parmesan to taste( a few ounces)
- 2 large slices day old sourdough bread, lightly toasted, torn into pieces
- 1/4 cup parsley leaves
- Kosher salt and fresh cracked pepper to taste
- Garlic powder
- Italian seasoning or oregano
- Juice of one squeezed lemon
- Drizzle of Alessi white balsamic vinegar reduction
- Drizzled olive oil (about 3 tablespoons), plus more for roasting squash
Preheat oven to 350. Wash and trim beets to the root. Wrap in foil. Place on a baking sheet and roast for about 45 minutes. (Roasting time May vary depending on size of beets. Raise temperature of oven to 425. On a parchment lined paper, spread out butternut squash and drizzle with olive oil. Season and toss with salt, pepper, garlic powder and Italian seasoning or oregano. Roast for 25 minutes. Once beets are cool enough to handle, peel back exterior skin. Slice beets in quarters.
Place the greens on a large platter. Place torn bread on greens. Arrange beets, squash, tomatoes, and sliced cabbage on top. Toss in torn parsley leaves and large parmesan shavings. Season with a bit of additional salt and pepper. Squeeze with lemon juice, Alessi vinegar and olive oil allowing bread to absorb all the flavorings in salad and toss to combine. Enjoy!