Harvest Salad with Baby Kale and Pumpkin Bread Croutons
Servings 6 servings
Ingredients
- 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
Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- salt and pepper
Instructions
- 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.