Last updated on January 27th, 2022
Oh, baby. I ordered this Apple Salad with Pumpkin Bread Croutons at a local restaurant a couple of weeks ago, and it blew me away. What’s not to love about tender “spring” greens, crisp apples, red onion and tart cranberries, all dressed up in a shimmering orange-ginger vinaigrette, and finished off with a crunchy crown of pumpkin bread croutons? I couldn’t wait to reproduce the same salad at home.
And by the way, the aforementioned vinaigrette is so fresh and wonderful you’ll be tempted to drink it right from the mixing bowl. You might like to use it on other salads, too.
Shall we assemble this autumn perfection?
How to Make Pumpkin Bread Croutons
First, make some pumpkin bread. My mother’s version is both easy and delicious. And I’m not biased. Not at all. Here’s the recipe.
Cut the bread into 1-inch or slightly smaller cubes. Arrange the cubes on a baking sheet, and bake at 350°F until crisp on the outside, but still soft and tender on the inside — about 20 minutes. Let cool.
The Orange-Ginger Vinaigrette
The Apple Salad Mixture
And this, my friend, is how fractions should be taught in school: With food!
Are you a fan of goat cheese? You can let me know by leaving a comment.
This really is a lovely salad, and with lots of different tastes, textures, and colors going on. Serve it for lunch, or as a first-course for dinner.
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Here’s the printable: