Multigrain Tuscan Bread Salad

  • 3 cups diced Organic Multigrain Bread
  • 1 cup diced and roasted butternut squash
  • ½ # diced pancetta
  • ¼ cup balsamic vinegar
  • ⅔ cup olive oil
  • 2 tbsp. chopped italian parsley
  • ½ thin sliced red onion
  • salt and pepper
  1. Pre heat an oven to 350 degrees.
  2. Dice one loaf of Organic Multigrain bread and place on a baking sheet to be toasted.
  3. Small dice a butternut squash , toss with oil and roast until cooked through, about 30 minutes.
  4. Begin to cook pancetta in a pan on medium heat and place baking sheet of cubed bread into the oven to begin toasting. Let bread toast until crispy on the outside but not as dry as a crouton.
  5. Remove pancetta from pan when finished cooking and reserve.
  6. To assemble place balsamic vinegar into a large mixing bowl with olive oil, swirl together and add thinly sliced red onion.
  7. Next add bread cubes, butternut squash, and pancetta and toss well. Season with salt and pepper and then add fresh chopped parsley.
  8. Taste again for seasoning and serve.


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3250 Lacey Rd,
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Downers Grove, IL 60515

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