Fall Fruit Salad with Pumpkin Bread Croutons
Now that my alarm goes off before the sun comes up, I feel like I have the green light to dust off my crock pot, switch from chilled to red wine, and indulge in any and all seasonal treats. With the first hint of fall, I am like Pavlov’s pumpkin loving dog drooling over pumpkin spice everything – muffins, cake, cookies, coffee, and anything you can top with butter or whipped cream. Maybe it is time to add a Fall Fruit Salad to that sugary list? Keep reading. Don’t roll your eyes and uncrinkle your nose.
A healthy dish to satisfy your pumpkin spice needs! The pumpkin bread croutons with the maple vinaigrette make this salad extra delicious.
- 3 1 inch thick slices leftover pumpkin bread
- 1 T butter, melted
- 2 T maple syrup
- 1 T apple cider vinegar
- 1/8 t pumpkin pie spice
- salt and pepper, to taste
- 1 c seedless red grapes, halved
- 1 medium apple, chopped
- 1 orange, peeled and chopped (remove membranes if you have it in you)
- 1 pear, chopped
- a few handfuls of lettuce
First prepare the pumpkin bread croutons. If your bread is especially moist, dry out the slices in a 200 degree oven for half an hour. I left mine uncovered for two nights and still needed to use the oven.
Preheat oven to 400. Chop the bread into cubes and brush with melted butter on all sides. Place the croutons on a lined and lightly greased baking sheet. Bake for 15 minutes. Flip the croutons with a spatula and bake for 5 additional minutes. Allow them to slightly cool if you want them crunchier.
Combine and whisk vinaigrette ingredients until fully emulsified.
Arrange a few handfuls of lettuce on a plate and top with the grapes, apple, orange, and pear pieces. Drizzle with vinaigrette and place croutons on top of the salad. Serve immediately.
Crunch on the remaining croutons for a snack.
This recipe makes one salad, but you could easily stretch it to make two. The vinaigrette should be doubled for two salads.