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5 from 1 vote

Harvest Salad with Baby Kale and Pumpkin Bread Croutons

A festive, flavorful fall salad
Prep Time30 minutes
Cook Time0 minutes
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 287kcal


  • 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


  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 tablespoons maple syrup
  • salt and pepper


  • 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.


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