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Sweet Potato Panzanella

This is my favorite fall lunch dish. It is filled with flavor and texture but isn't too high in calories. —Mary Leverette, Columbia, South Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 cups cubed peeled sweet potatoes
  • 4 cups cubed French bread
  • 4 tablespoons olive oil, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups fresh baby spinach
  • 1/2 small red onion, thinly sliced
  • 1/4 cup minced fresh basil
  • 1/4 cup minced fresh cilantro
  • 1/3 cup red wine vinegar

Directions

  • Preheat oven to 450°. Place sweet potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.
  • Meanwhile, toss bread cubes with 2 tablespoons oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.
  • Add spinach, onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.
Nutrition Facts
3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 starch, 1-1/2 fat.

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