INGREADIENT

• 2 cups cubed peeled sweet potatoes
• 4 cups cubed French bread
• 4 tablespoons olive oil, divided
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups fresh baby spinach
• 1/2 small red onion, thinly sliced
• 1/4 cup minced fresh basil
• 1/4 cup minced fresh cilantro
• 1/3 cup red wine vinegar

Direction

1. Preheat oven to 450°. Place the sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until just tender, 8-12 minutes. Drain; cool slightly.
2. 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.
3. 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.