Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons
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- Yield Serves 4
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
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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.
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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.
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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.
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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.
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Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
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Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.
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