These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought! Once you make your own croutons, it’s impossible to go back to the stale packaged ones.

I used leftover bread bowls for these, but you can use whatever kind of crusty bread you have on hand. Try them on chili, this Fall harvest salad, or use your leftover bread to make garlic toast.

Instructions

1. Preheat oven to 375 degrees.
2. Prepare a baking sheet with a silicone mat or parchment paper.
3. Cube your bread if you haven’t already. Add it to a large mixing bowl.
4. Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.

5. Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
6. Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
7. Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don’t stay as crunchy after the first day.

Try these other recipes:

Vegan Bread Bowls

Dairy-Free Bagels

Garlic Toast

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Croutons

These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought!

Course Bread, Salad, Soup

Cuisine Italian

Keyword bread, crouton, garlic

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cup bread- cubed
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp olive oil
• pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Prepare a baking sheet with a silicone mat or parchment paper.
• Cube your bread if you haven't already. Add it to a large mixing bowl.
• Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.
• Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
• Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
• Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don't stay as crunchy after the first day.

The post Garlic Croutons appeared first on The Hungry Carrot.

This Fall harvest quinoa salad with butternut squash is full of bright colors, satisfying textures, and dressed in a sweet and tangy vinaigrette. Spiced butternut squash highlights the nutty flavors of quinoa, apples and walnuts for crunch, and dried cranberries add a touch of sweetness.

It’s the perfect salad for an easy dinner full of complex flavors and works great for meal prep. Pair it with marinated tofu to boost the protein and make it a complete meal.

Ingredients

Butternut squash: is roasted to perfection with a nice added spice from the nutmeg.

Quinoa: adds such a wonderful rich nutty flavor and texture. Swap it out for any grain you like or have on hand.

Nuts and Fruit: I used walnuts and dried cranberries here, but feel free to swap out for any type of dried fruit or nut.

Salad base: for this recipe, I used a mixture of shredded kale and cabbage because I like how it holds up to the vinaigrette without getting soggy. Alternatively, you could use spinach, lettuce, arugula, or anything else you like.

Instructions

1. Preheat your oven to 425 and prepare a baking sheet with a silicone mat.
2. If you haven’t already, peel, remove seeds, and chop your butternut squash into 1-inch pieces. Add the squash to a large mixing bowl and add 1 tbsp oil, nutmeg, and salt and pepper to taste. Toss to coat and place on the baking sheet. Make sure the squash is not crowded to crisp evenly.
3. Bake at 425 for 20-25 minutes until edges are browned.

4. While the squash bakes, bring 1 cup of water to a boil. Rinse and strain your quinoa and add it to the boiling water. Reduce heat and simmer for about 10 minutes or until all water is absorbed.
5. Massage the kale if you are using it to help break down the fibers and make it less bitter. Add it to a large mixing bowl. Add your apples, cranberries, and walnuts. Once the squash and quinoa cool, add those as well.
6. Make the salad dressing by whisking all the ingredients together. Drizzle over the salad and serve immediately.

Try these other recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fall Harvest Quinoa Salad with Butternut Squash

This salad is full of bright colors, satisfying textures, and is dressed in a sweet and tangy vinaigrette. Spiced butternut squash highlights the nutty flavors of quinoa, apples and walnuts are added for crunch, and dried cranberries add a touch of sweetness.

Course Lunch, Main Course, Salad, Side Dish

Keyword butternut squash, kale salad, quinoa, vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

Salad

• 1 cup butternut squash – cubed
• 2 cups kale and red cabbage – shredded
• 1/2 cup quinoa
• 1/2 apple – diced
• 1/4 cup dried cranberries
• 1/4 cup walnuts – roughly chopped
• 1 tbsp olive oil
• 1 tsp nutmeg
• salt and pepper to taste

Salad Dressing

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or agave
• 1 tsp dijon
• 1 clove garlic
• salt and pepper to taste

Instructions

• Preheat your oven to 425 and prepare a baking sheet with a silicone mat.
• If you haven't already, peel, remove seeds, and chop your butternut squash into 1-inch pieces. Add the squash to a large mixing bowl and add 1 tbsp oil, nutmeg, and salt and pepper to taste. Toss to coat and place on the baking sheet. Make sure the squash is not crowded so it can crisp evenly.
• Bake at 425 for 20-25 minutes until edges are browned.
• While the squash bakes, bring 1 cup of water to a boil. Rinse and strain your quinoa and add it to the boiling water. Reduce heat and simmer for about 10 minutes or until all water is absorbed.
• Massage the kale if you are using it to help break down the fibers and make it less bitter. Add it to a large mixing bowl. Add your apples, cranberries, and walnuts. Once the squash and quinoa cool. Add those as well.
• Make the salad dressing by whisking all the ingredients together. Drizzle over the salad and serve immediately.

Notes

• Feel free to substitute just about anything in this recipe. Use whichever greens you like in place of the kale and cabbage. Substitute different fruits or nuts to suit your preferences. 
• This salad is great with figs or dates in place of the apples. Adding a little vegan goat cheese adds a nice tang as well. 
• This recipe keeps in the fridge for 2-3 days and can be made ahead of time. You can also make the squash and quinoa the night before for easy assembly. 
• If you have a large squash and lots of leftovers, use them in our butternut squash ravioli. You can also add roasted squash to another dinner as a side. 

The post Fall Harvest Quinoa Salad with Butternut Squash appeared first on The Hungry Carrot.