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Autumn Roasted Vegetable Salad with Crispy Croutons Recipe

Name: Autumn Roasted Vegetable Salad with Crispy Croutons
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium butternut squash; 2 Honeycrisp apples; 5 cloves garlic; 2 bunches kale; 2 oz aged cheddar cheese; 1/2 cup sunflower seeds; 2 red onions; 2 ciabatta rolls; 3 tablespoons balsamic vinegar; 1/2 teaspoon black pepper; 2 tablespoons unsalted butter; 1/2 teaspoon smoked paprika; 1/4 cup extra virgin olive oil; 2 tablespoons honey; 1/2 teaspoon dried thyme; 3/4 teaspoon salt

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This is a yummy salad with roasted veggies and crunchy bread. It has sweet squash, apples, and crispy bread cubes. We mix it all with a sweet and tangy dressing. It's a good meal for lunch or dinner.

Ingredients

2 medium butternut squash

2 Honeycrisp apples

5 cloves garlic

2 bunches kale

2 oz aged cheddar cheese

1/2 cup sunflower seeds

2 red onions

2 ciabatta rolls

3 tablespoons balsamic vinegar

1/2 teaspoon black pepper

2 tablespoons unsalted butter

1/2 teaspoon smoked paprika

1/4 cup extra virgin olive oil

2 tablespoons honey

1/2 teaspoon dried thyme

3/4 teaspoon salt

Method

Preheat the oven to 450°F and place the rack in the center.

Wash the butternut squash, trim the ends, peel, halve lengthwise, remove seeds, and cut into medium dice.

Spread the squash on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Toss to coat and roast in the oven until tender, about 20 minutes.

Cut the ciabatta rolls into 1-inch cubes. Peel and mince the garlic.

Warm a skillet over medium heat.

Shred 2 oz of aged cheddar cheese.

Melt the butter in the skillet. Add the minced garlic and thyme, stirring until fragrant. Add the bread cubes and toast, tossing frequently, until they start to brown, about 5 minutes.

In a separate bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, honey, and a pinch of salt and pepper to create the dressing. Set aside.

Toss the cheddar cheese and sunflower seeds with the croutons, adding a pinch of salt and pepper. Continue to toss until the bread is golden and crispy, about 3 minutes more. Remove from heat.

Wash and dry the kale. Remove the stems and chop the leaves into bite-sized pieces, then place in a large salad bowl.

Wash, core, and thinly slice the Honeycrisp apples. Peel and thinly slice the red onions. Add both to the salad bowl.

Combine the roasted squash, croutons, and sunflower seeds with the kale mixture in the salad bowl.

To serve, plate the salad and drizzle with the prepared dressing.

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