2 cups peeled and cubed Fresh NC Sweet Potatoes
4 cups bread cubes - French, Italian or favorite bread
½ cup extra virgin olive oil, divided
Sea salt and freshly ground black pepper to taste
½ small red onion, thinly sliced
2 cups fresh baby spinach
¼ cup red wine vinegar
¼ cup Daregal Fresh Frozen Basil
¼ cup Daregal Fresh Frozen Cilantro

In a large pot, cover with cold water and cook until tender, about 15 minutes. Drain and cool. Preheat oven to 450 degrees F. In a large bowl, toss bread cubes with 3 tablespoons olive oil, salt and pepper. Spread in an even layer on baking sheet and bake until toasted and golden [WINDOWS-1252?]– about 15 minutes. Remove from oven and cool slightly. Return bread to the large bowl. Add onion, basil, cilantro, spinach and sweet potato cubes. In a small bowl, whisk remaining oil with vinegar and drizzle over bread mixture. Toss gently, taking care not to crush sweet potatoes.  Serve immediately. Serves 4 to 6.

109 Points

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