Make Al Roker family sweet potatoes and more for Thanksgiving
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What's better than a warm, bread salad on a crisp autumn night? Well, one that features fall ingredients, such as squash, sprouts, sage and maple syrup. This is a family favorite to serve during the months before winter.
Ingredients
Preparation
1. Preheat an oven to 400°F.
2. In a large bowl, stir together the butternut squash, Brussels sprouts, tomatoes and 1 tablespoons of the olive oil, and season with salt and pepper. Spread the vegetables out on a baking sheet and roast until browned and fork-tender, about 30 minutes.
3. Meanwhile, in a small fry pan over medium-high heat, warm the 1 teaspoon olive oil. Add the pancetta and cook, stirring occasionally, until lightly crisp, about 4 minutes. Add the sage and cook for 1 minute more. Transfer to a paper towel–lined plate.
4. In a small bowl, whisk together the vinegar, mustard and maple syrup. Slowly whisk in the remaining 3 tablespoons olive oil and whisk until slightly thickened. Season to taste with salt and pepper.
5. To serve, transfer the roasted vegetables to a serving bowl. Add the croutons and arugula and toss with as much dressing as you like. Sprinkle with the pancetta mixture, season to taste with salt and pepper and serve.