Sweet Potato Panzanella

“This is my favorite fall lunch dish. It is filled with flavour and texture but isn’t too high in calories.” —Mary Leverette, Columbia, South Carolina

Sweet Potato PanzanellaPhoto: Taste of Home
Sweet Potato Panzanella
Sweet Potato Panzanella
Servings Prep Time
8servings 30minutes
Servings Prep Time
8servings 30minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Nutrition Facts
3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fibre), 2g protein. Diabetic exchanges: 1 starch, 1-1/2 fat.