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+ servings

Harvest Salad with Baby Kale and Pumpkin Bread Croutons

Prep Time 30 minutes
Servings 6 servings


  • 2-3 slices of pumpkin bread
  • 1 -5 ounce package baby kale
  • 1/2 cup walnut halves toasted
  • 1 sweet apple quartered and cut into 1/2-inch cubes
  • 2 ounces smoked gouda cut into 1/2 -inch cubes
  • 1/4 cup dried cranberries


  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • salt and pepper


  • Preheat oven to 300 degrees
  • 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.