Ingredients
2 cups cubed peeled sweet potatoes4 cups cubed French bread4 tablespoons olive oil, divided 1/8 teaspoon salt1/8 teaspoon pepper4 cups fresh baby spinach1/2 small red onion, thinly sliced1/4 cup minced fresh basil1/4 cup minced fresh cilantro1/3 cup red wine vinegar
Preparation
Preheat oven to 450°. Place the sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.
Meanwhile, toss the bread cubes with 2 Tbsp. oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.
Add spinach, red onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.
