Ingredients
6 cups cubed day-old French bread (bite-sized cubes)3 tablespoons olive oil1/2 teaspoon chili powder1/4 teaspoon saltSALAD:4 cups cubed peeled butternut squash (1-1/2-inch cubes)1-1/2 cups sliced fresh mushrooms1/2 cup olive oil, divided 1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided 6 cups fresh arugula or fresh baby spinach6 tablespoons sherry vinegar3 shallots, thinly sliced1/2 cup salted roasted almonds6 tablespoons crumbled goat cheese
Preparation
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.
