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Autumn bread salad

Australian Gourmet Traveller recipe for autumn bread salad
Autumn bread salad

Autumn bread salad

Ben Dearnley
6
15M
45M
1H

This makes a great accompaniment to roast meats.

Ingredients

Method

Main

1.Preheat oven to 180C. Combine onion, pumpkin, potato, carrot, garlic, 40ml olive oil and 1 tbsp vinegar in a large bowl. Season to taste with sea salt and freshly ground black pepper. Scatter over the base of a large roasting pan and roast until golden and tender (about 45 minutes).
2.Meanwhile, scatter bread in a single layer over a separate roasting pan. Drizzle with 2 tbsp olive oil and season to taste. Roast until golden and toasted (about 10 minutes).
3.Combine vegetables and bread in a serving bowl. Add radicchio and season to taste. Combine remaining olive oil and vinegar in a small bowl. Season to taste, drizzle over salad, toss to combine and serve immediately.

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