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Parve
Easy
1 Minutes
Diets 
I usually have a little extra sourdough in my freezer and love creating dishes that incorporate my favorite items. Using tomato jam elevated the croutons and gave them such a beautiful golden glaze. Combining the croutons with roasted squash balanced out this winter salad. It was such a hit I had to make doubles.
6 ounces (170 grams) baby spring mix or lettuce of choice
fresh parsley, for garnish
2 cups large diced butternut squash
1 large red onion, cut into 8 wedges
2 tablespoons olive oil
1 tablespoon Gefen Maple Syrup
1 teaspoon chopped fresh parsley
salt, to taste
pepper, to taste
1/2 cup cherry tomatoes
2 large slices sourdough or crusty bread, diced in 1-inch (2 and 1/2-centimeter) cubes
2 tablespoons Tuscanini Tomato Jam
1/4 cup olive oil
1/3 tablespoon garlic salt
1/4 teaspoon black pepper
2 tablespoons Tuscanini Tomato Jam
1 teaspoon Dijon mustard
1/4 cup Tuscanini Apple Cider Vinegar
1 teaspoon honey
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 shallot, finely diced
1/4 cup olive oil
salt, to taste
pepper, to taste
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) on the convection setting. Line two baking sheets with parchment paper.
Toss squash and onion with olive oil, maple syrup, parsley, salt, and pepper. Lay the vegetables on one baking sheet in a single layer.
Roast for 35–45 minutes, stirring every 15 minutes. Add the cherry tomatoes to the pan for the last five minutes.
Combine the tomato jam, olive oil, garlic salt, and black pepper in a bowl. Add the bread cubes and mix thoroughly until all pieces are coated well.
Place on the second prepared baking sheet and toast for 20–30 minutes, stirring every 10 minutes, until crispy and golden brown.
Toss mixed greens and crispy bread in a large mixing bowl. Lightly toss with dressing.
Garnish with roasted vegetables and fresh parsley.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
Sponsored by Tuscanini
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