Harvest Salad with Baby Kale and Pumpkin Bread Croutons
A festive, flavorful fall salad
Servings: 6 servings
- 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