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Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons

Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges. Return to Healthy Whole-Grain Bread Menu

  • Servings: 4
  • Yield: Serves 4
Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons

Photography: Elizabeth Watt

Source: Martha Stewart Living, October 2006

Ingredients

For the Croutons

  • Olive oil, cooking spray
  • 2 slices (1/2 inch thick) Whole-Grain Bread, cut into cubes
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper

For the Salad and Vinaigrette

  • 2 large navel oranges
  • 1/3 cup golden raisins
  • Olive oil, cooking spray
  • 6 medium scallions, trimmed
  • 1/2 medium fennel bulb, trimmed and thinly sliced lengthwise
  • 2 cups baby arugula (about 4 ounces)
  • 1 1/2 teaspoons champagne vinegar
  • 1/8 teaspoon coarse salt
  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
  • Freshly ground pepper

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.

  6. Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.

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