Repurpose Shabbat leftovers into a quick-fix, fall-focus salad.
For more great veggie ideas, watch New Leaf!
A Salad Surprise (Shabbat Leftover Salad)
Recipe By Marla Rottenstreich
- Cooking and Prep: 50 m
- Serves: 3
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Contains:
Ingredients (18)
Salad
Repurposed Challah Croutons
Balsamic Vinaigrette
Start Cooking
Prepare the Challah Croutons
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Preheat the oven to 375 degrees Fahrenheit. Line a metal baking sheet with Gefen Parchment Paper.
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Cut the challah into 1/2-to-3/4-inch cubes – try to cut pieces as evenly as possible.
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Place on a baking sheet and drizzle with olive oil.
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Bake for about 15 minutes, until the croutons are golden, tossing after about 10 minutes.
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Remove from the oven and immediately toss with spices.
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Let cool completely and store for up to a week or freeze.
Prepare the Balsamic Vinaigrette
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Combine all ingredients in a blender or mason jar. Blend or shake it up!
To Serve
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Lay the roasted sweet potatoes and raw veggies over the mixed greens. Toss with the vinaigrette, then top with the pumpkin seeds and croutons right before serving.
