Meat Lite: Warm Winter Salad Recipe

• 6 slices of thick multigrain bread, cubed
• 4 tablespoons olive oil, divided
• 1 small butternut squash, peeled, seeds and strings removed, cut into 1/2-inch cubes
• 1 pound Brussels sprouts, quartered
• 1/4 teaspoon dried sage
• Salt
• 2 large shallots, sliced as thin as possible on a madoline or the grating disc of a food processor
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste
• Grated Romano cheese, for serving
• 1/4 pound sliced prosciutto, cut into 1-inch wide ribbons

1. Preheat the oven to 400u0b0F. Toss the bread cubes with a pinch of salt and 1 tablespoon of the olive oil. Arrange the cubes on a rimmed baking sheet and set aside. Toss the squash, Brussels sprouts, dried sage, 3 tablespoons of olive oil and a generous pinch of salt, and arrange on a second rimmed baking sheet.
2. Put both baking sheets in the oven, removing the bread cubes after 10 minutes and the vegetables when they are beginning to caramelize, after about 15 minutes.
3. While the bread and vegetables are in the oven, combine the shallots, vinegar olive oil and salt and pepper to taste. Mix well and set aside.
4. Combine the bread cubes, roasted vegetables and dressing in a large bowl. Mix well, place in shallow salad bowls, top each portion with 1/4 of the prosciutto ribbons and pass grated cheese at the table.

bread, olive oil, butternut squash, brussels, sage, salt, shallots, red wine vinegar, olive oil, salt, romano cheese, ribbons

Taken from www.seriouseats.com/recipes/2009/01/meat-lite-warm-winter-salad.html (may not work)