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Repurpose Shabbat leftovers into a quick-fix, fall-focus salad.
For more great veggie ideas, watch New Leaf!
5 ounces mixed greens (arugula, baby spinach, baby kale), washed and dried
roasted sweet potatoes (1 large, cubed, tossed with 1 tablespoon Gefen Olive Oil, salt and pepper and roasted at 450°F for 30 minutes on a parchment-lined baking sheet)
1 cup diced raw veggies (I used 1/4 cup each finely diced cucumber, celery, carrots, and peppers)
1/2 cup toasted pumpkin seeds (you can purchase these already toasted)
8 to 10 slices of leftover challah
1/4 cup Gefen Olive Oil
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon kosher or pink Himalayan sea salt
1/2 teaspoon Gefen Black Pepper
1/3 cup Gefen Extra-Virgin Olive Oil
1/4 cup Tuscanini Balsamic Vinegar
2 teaspoons Dijon mustard
1 teaspoon Gefen Pure Maple Syrup
1 small clove garlic, grated or minced
1/2 teaspoon kosher salt
freshly ground Gefen Black Pepper
1/2 cup fresh diced parsley
Preheat the oven to 375 degrees Fahrenheit. Line a metal baking sheet with Gefen Parchment Paper.
Cut the challah into 1/2-to-3/4-inch cubes – try to cut pieces as evenly as possible.
Place on a baking sheet and drizzle with olive oil.
Bake for about 15 minutes, until the croutons are golden, tossing after about 10 minutes.
Remove from the oven and immediately toss with spices.
Let cool completely and store for up to a week or freeze.
Combine all ingredients in a blender or mason jar. Blend or shake it up!
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.
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I love how fresh this looks! Gorgeous and healthy
Love this!
not tasty enough