Fall Fruit Salad with Pumpkin Bread Croutons

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.

Fall Fruit Salad and Pumpkin Bread Croutons ingredients from Granny's Recipe Box
I promise Fall Fruit Salad with Pumpkin Bread Croutons and Maple Vinaigrette is a good idea! You could honestly skip the salad altogether and you’d be left with pumpkin spice croutons and a maple dipping sauce. The croutons and vinaigrette are the real belles of this recipe ball. But here I go again with the sugary pumpkin spice snacks. Forget I mentioned that.
Pumpkin Bread Crouton from Granny's Recipe Box
Really, the cool flavors of the fruits and crunch of the lettuce coupled with the pumpkin croutons and vinaigrette are autumnal perfection. Any fruit salad will work. But I like it best with the usuals for this time of year: grapes, apples, pears, and oranges on top of a bed of lettuce. I wouldn’t recommend topping this pumpkin spice dish with whipped cream, but I think you should give Fall Fruit Salad with Pumpkin Bread Croutons and Maple Vinaigrette a try. On second thought, go for it sweater season is coming. Make the croutons and dipping sauce vinaigrette, but don’t say I didn’t warn you.
Fall Fruit Salad with Pumpkin Bread Croutons and Maple Vinaigrette

A healthy dish to satisfy your pumpkin spice needs! The pumpkin bread croutons with the maple vinaigrette make this salad extra delicious.

Servings: 1
Pumpkin Bread Croutons
  • 3 1 inch thick slices leftover pumpkin bread
  • 1 T butter, melted
Maple Vinaigrette
  • 2 T maple syrup
  • 1 T apple cider vinegar
  • 1/8 t pumpkin pie spice
  • salt and pepper, to taste
Fall Fruit Salad
  • 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
  1. 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.

  2. 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.

    Pumpkin Croutons brushed with butter from Granny's Recipe Box
  3. Combine and whisk vinaigrette ingredients until fully emulsified.

  4. 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. 

  5. Crunch on the remaining croutons for a snack.

Recipe Notes

This recipe makes one salad, but you could easily stretch it to make two. The vinaigrette should be doubled for two salads.


Fall Fruit Salad Pin.jpg

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