Harvest Salad with Baby Kale and Pumpkin Bread Croutons
A festive, flavorful fall salad
Servings: 6 servings
Calories: 287kcal
Ingredients
- 2-3 slices of pumpkin bread
- 5 ounces baby kale
- ½ cup walnut halves toasted
- 1 medium sweet apple quartered and cut into ½-inch cubes
- 2 ounces smoked gouda cut into ½ -inch cubes
- ¼ cup dried cranberries
Dressing
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoons maple syrup
- salt and pepper
Instructions
- Preheat oven to 300°F
- Cut pumpkin bread into 1-inch pieces, and lay on a baking pan
- Bake bread cubes for 15-20 minutes until lightly toasted. Turn off oven, open the door a crack, and let bread cubes sit until cool and crisp. Set aside until ready to use.
- Add kale, walnuts, apple cubes, cheese, and cranberries to a large mixing bowl and toss to combine.
- Mix vinegar, oil, maple syrup together and whisk to blend. Season with salt and pepper to taste.
- Pour desired amount of dressing over salad just before serving, Top with croutons.
Nutrition
Calories: 287kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 214mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2469IU | Vitamin C: 24mg | Calcium: 162mg | Iron: 1mg