Arugula And Roasted Vegetable Salad With Whole Grain Croutons Recipes

ARUGULA AND ROASTED-VEGETABLE SALAD WITH WHOLE-GRAIN CROUTONS

Steps:

• Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.
• Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.
• Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.
• Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.
• Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
• Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.

ARUGULA AND ROASTED FRUIT SALAD WITH PANETTONE CROUTONS

Steps:

• Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
• Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
• Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
• To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.

WILD ARUGULA SALAD WITH GARLIC CROUTONS, SHAVED PARMESAN, AND LEMON

Steps:

• Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.

ARUGULA, ROQUEFORT, AND ROASTED-SQUASH SALAD

Steps:

• Preheat oven to 350°F.
• Cut squash into 2-inch-long pieces, about 1/4 inch thick. Rinse squash seeds and pat dry. Toss together seeds, brown sugar, salt, cayenne, and 1 tablespoon butter. Toast seeds in 1 layer in a nonstick shallow baking pan in middle of oven until golden, about 10 minutes, then cool. Toss squash with remaining tablespoon butter and salt and pepper to taste in baking pan and roast squash, covered with foil, until just tender, about 20 minutes.
• Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Crumble cheese into bowl, then add arugula. Gently toss in warm squash and sprinkle with toasted seeds.