BREAD BOWL SALAD RECIPES

Name: Roasted Butternut Squash Bread Salad
Total time: 35 min
Yield: 4 servings
Ingredients: 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2- to 1-inch wedges; 4 tablespoons olive oil; Kosher salt and black pepper; 1/2 teaspoon red-pepper flakes (optional); 3 (1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1 1/2-inch pieces; 2 tablespoons tahini; 2 tablespoons lime juice; 1 teaspoon honey; 1/4 cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)

ROASTED BUTTERNUT SQUASH BREAD SALAD RECIPE - NYT COO…

Roasted Butternut Squash Bread Salad Recipe - NYT Coo… image

This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.

Provided by Colu Henry

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2- to 1-inch wedges
4 tablespoons olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes (optional)
3 (1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1 1/2-inch pieces
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon honey
1/4 cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)

Steps:

Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

Nutrition Facts : @context http//schema.org, Calories 317, UnsaturatedFatContent 15 grams, CarbohydrateContent 37 grams, FatContent 18 grams, FiberContent 6 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 651 milligrams, SugarContent 7 grams, TransFatContent 0 grams

MID-SUMMER ITALIAN BREAD SALAD RECIPE | ALLRECIPES

Mid-Summer Italian Bread Salad Recipe | Allrecipes image

Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.

Provided by Tamara

Categories Salad Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
⅛ cup chopped fresh thyme
¼ cup olive oil
2 tablespoons balsamic vinegar

Steps:

Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Nutrition Facts : Calories 468.2 calories, CarbohydrateContent 65.6 g, FatContent 17.8 g, FiberContent 5.1 g, ProteinContent 11.9 g, SaturatedFatContent 2.9 g, SodiumContent 670.7 mg, SugarContent 5 g

More about "bread bowl salad recipes"

ROASTED BUTTERNUT SQUASH BREAD SALAD RECIPE - NYT COO…

This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Calories 317 per serving

Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

See details

MID-SUMMER ITALIAN BREAD SALAD RECIPE | ALLRECIPES

Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.
From allrecipes.com
Reviews 4.6
Total Time 10 minutes
Category Salad Recipes
Calories 468.2 calories per serving

In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

See details

ROASTED BUTTERNUT SQUASH BREAD SALAD RECIPE - NYT COO…

Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

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MID-SUMMER ITALIAN BREAD SALAD RECIPE | ALLRECIPES

The Italian Bread Salad I made for dinner tonight was very similar to this one. I was able to get fresh tomatoes, cucumbers, and red & green peppers from my sister's garden so everything was very fresh. I added capers and kalamata olives to the salad, too. This was our dinner, so I added a few more pieces of bread to the bowl.
From allrecipes.com

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Dec 02, 2018 · Place the salad in the bottom of a large salad bowl. Thinly slice the chicken breast, and place onto the lettuce. Add bacon, chopped avocado, chopped tomatoes, feta cheese, hard-boiled egg halves, and pickled onions. Drizzle over as much salad dressing as desired. Remaining salad …
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