关于此食谱

这款充满活力的香醋烤冬南瓜、羽衣甘蓝和蔓越莓面包沙拉是一份丰盛的素食沙拉，将烤冬南瓜和脆爽的种子面包块与新鲜羽衣甘蓝和酸蔓越莓结合在一起，淋上香醋油醋汁。这是一道令人满意的彩色佳肴，完美适合膳食准备或招待客人，提供甜味、咸味和酸味的完美平衡，以及令人愉悦的口感层次。

步骤说明

1. 1

   Preheat oven to ![420°F] with racks in the upper third and lower third of the oven. Line two rimmed baking sheet with parchment paper for easier cleanup (I used one large half-sheet for the butternut squash and a smaller quarter-sheet for the croutons).

2. 2

   Roast the squash: On one of your lined baking sheet, toss the cubed butternut squash in enough olive oil to lightly coat all sides. Sprinkle with salt and pepper and arrange the butternut squash in a single layer. Roast on the lower third rack until the butternut squash is tender throughout and caramelized on the edges, about 35 to 40 minutes, tossing at the 20 minute mark when you add the croutons during step 4.

3. 3

   Prepare the croutons: On your other baking sheet, combine the cubed whole-grain bread with the mixed seeds and salt. Drizzle on 2 tablespoons olive oil and toss to lightly coat the bread. Don't worry about trying to get the seeds to stick to the bread, just try to make sure they're lightly coated in oil. Arrange the mixture in a single layer so no croutons are on top of one another.

4. 4

   Once you have tossed the butternut squash and placed it back on the lower rack, place the sheet of croutons on the upper rack. Toast the bread for 10 to 13 minutes, until the edges are golden. Remove the croutons from the oven and check the squash—it will probably need 5 to 10 more minutes before the edges are caramelized. Once the butternut squash is done, remove the pan from the oven and set it aside to cool.

5. 5

   To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.

6. 6

   To prepare the kale: Transfer the chopped kale to a big salad mixing bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant, about 30 seconds.

7. 7

   Final assembly: Add the grated cheese, cranberries and shallot to the bowl. Drizzle enough dressing into the bowl to lightly coat the leaves (you might not need all of it), then toss to coat. Add the roasted butternut squash and croutons and gently toss to combine. Drizzle in extra dressing if the salad seems like it needs it. For best flavor, let the salad rest for 10 minutes before serving.

备注

注意事项 制作无麸质版本：用优质无麸质面包代替，或完全跳过面包。 制作无乳制品/素食版本：跳过奶酪。您可能想添加一些切片的卡拉玛塔橄榄来弥补奶酪的咸味，或者在调味料中加入一些白味噌以增加鲜味。 制作无坚果版本：确保您的全谷物面包不含坚果。 变化方案：用甜土豆或其他冬季南瓜代替冬南瓜。尝试用切碎的山核桃或核桃代替种子。用火箭菜或小菠菜代替羽衣甘蓝（无需按摩）。用新鲜石榴籽代替干蔓越莓。所有这些都是美味的想法！ 保存建议：这份沙拉最好立即食用，但如果您想将其打包作为第二天的午餐，它可以保存一晚。