Vegan bread salad from stale bread with roast squash and red cabbage

Vegan bread salad made with day-old wholegrain bread, roasted Hokkaido squash, red cabbage, cannellini beans, walnuts and a mustard vinaigrette. A lunch that uses up leftovers, with 13 g of fibre.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 453 kcal per serving
• Protein: 13 g
• Fat: 20 g
• Carbs: 48 g

Ingredients

• 250g day-old wholegrain bread
• 600g Hokkaido squash
• 200g red cabbage
• 1 tin of cannellini beans
• 50g walnuts
• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp thyme
• 1 tsp salt
• 1 tsp mustard
• 1 tsp maple syrup
• 1 bunch of parsley

Method

You’ll need: oven · baking tray · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Deseed the squash and cut it, skin on, into 2 cm cubes. Cut the bread into cubes.
2. Toss the squash with 1 tbsp olive oil, the thyme and a little salt and roast it on a baking tray for 15 min at 200 °C.
3. Add the bread cubes to the tray with 1 tbsp olive oil and bake everything for another 10 min at 200 °C, until the bread is crisp.
4. Finely shred the red cabbage and knead it with a little salt for 1 min. Rinse the beans and roughly chop the walnuts.
5. Whisk the apple cider vinegar, mustard, maple syrup and remaining olive oil into a vinaigrette. Toss the squash, bread, red cabbage, beans, walnuts and chopped parsley with the vinaigrette and serve the salad straight away.

Good to know

Stale bread is one of the foods that most often ends up in the bin. Toasted in the oven, it turns into croutons and soaks up the dressing in the salad. Roast squash and red cabbage make a winter version of Italian panzanella.

Swaps

Wholegrain bread → day-old rolls or baguette. Hokkaido squash → sweet potato. Cannellini beans → lentils. Walnuts → pumpkin seeds.

Cooking tips

Kneading the red cabbage with salt makes it softer. Only toss the salad just before serving, or the bread goes soggy.

Storage

Keep the components separately in the fridge for 2 days, the bread cubes in a tin.

Allergens

Vegan; contains gluten (bread), walnuts and mustard. Suitable for children; chop the nuts finely for young children. Suitable in pregnancy.

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