A fresh salad featuring red grapes, cranberries, pears, plums and baked-until-crisp panettone croutons on a bed of arugula.
Directions for: Arugula and Roasted Fruit Salad with Panettone Croutons
Ingredients
3 cups panettone, 1-inch cubes (about 6 oz)
1 cup fresh cranberries (thawed if frozen)
1 cup red seedless grapes
2 Bartlett pears, cut into eighths and cored
2 plums, cut into eighths and pitted
2 Tbsp butter, melted
2 Tbsp lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested
1 Tbsp sugar
cup orange blossom honey
cup canola oil
2 Tbsp heavy cream
1 tsp salt
tsp pepper
6 oz arugula greens
Directions
1. Preheat the oven to 300F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
2. Increase the oven temperature to 425F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
3. Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
4. To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.
See more: Salad, Fruit, Bread, Vegetables, Appetizer, Brunch, Dinner, Lunch, Italian