As I mentioned, some friends came over for a barbeque last Saturday. Alix brought a wonderful vegan salad. She sends along the recipe.

Whole Grain Bread Salad OR Springtime Stuffing

Modified from a recipe by Mark Bittman
Serves 6
Time: 1 hour, 30 minutes active

Ingredients

8 oz (~ 4 thick slices) of whole grain bread (stale is fine), cut into 1-inch pieces, crust included

1 acorn squash, cut into ½ -inch cubes

1 cup cooked kale

¼ cup plus 1 Tablespoon extra virgin olive oil

2 Tablespoons balsamic vinegar

½ cup dried figs, chopped

¼ cup pitted dates, chopped

1 shallot, minced

1 Tablespoon fresh sage, minced

¼ cup fresh parsley, minced

salt and pepper

¼ cup chopped toasted hazelnuts (optional)

salt and pepper

Preheat the oven to 375 degrees.  Toss the acorn squash with 1 Tablespoon of extra virgin olive oil, salt and pepper, and spread on a baking sheet.  Roast, stirring occasionally, until easily pierced with a fork, about 20 minutes.  Spread the bread cubes on a sheet as well and throw them in with the squash.  Toast them, 10-20 minutes depending on their thickness, turning once or twice.

While the squash and bread are roasting and toasting, respectively, cook the kale if you haven’t already.  I just throw it in a medium hot pan with the water on its leaves from washing and stir it around until wilted.  Squeeze out as much water as you can (I put it in a strainer and mash it with a wooden spoon, since its still hot) and chop.


Toss the kale with the figs, dates, sage, parsley, olive oil and vinegar.  Throw in the squash when its done.  At this point you can pause if you like.  30 minutes before serving, soak the bread in a bowl of water for a couple minutes.  Then use your hands to squeeze it dry.  Try not to let it squish between your fingers and become mush.  Crumble the bread into the kale-squash mixture and toss.  Refrigerate for at least 20 minutes (though no more than an hour), taste for salt and pepper, add the hazelnuts if you’re using them, and serve!