Arugula and Roasted Fruit Salad with Panettone Croutons Recipe

Name: Arugula and Roasted Fruit Salad with Panettone Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups 1-inch cubes panettone (about 6 ounces); 1 cup fresh cranberries (thawed if frozen); 1 cup red seedless grapes; 2 Bartlett pears, cut into 8ths and cored; 2 plums, cut into 8ths and pitted; 2 tablespoons butter, melted; 2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested; 1 tablespoon sugar; 1/4 cup orange blossom honey; 1/4 cup canola oil; 2 tablespoons heavy cream; 1 teaspoon salt; 1/2 teaspoon pepper; 6 ounces arugula greens

Servings: persons

3 cups 1-inch cubes panettone (about 6 ounces)
1 cup fresh cranberries (thawed if frozen)
1 cup red seedless grapes
2 Bartlett pears, cut into 8ths and cored
2 plums, cut into 8ths and pitted
2 tablespoons butter, melted
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested
1 tablespoon sugar
1/4 cup orange blossom honey
1/4 cup canola oil
2 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon pepper
6 ounces arugula greens

1
Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet.
2
Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes.
3
Remove from the oven and set aside.
4
The croutons will continue to crisp up as they cool.
5
Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar.
6
Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet.
7
Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes.
8
Remove from the oven and set aside.
9
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.
10
Run the machine until the ingredients are well blended.
11
Set aside.
12
To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl.
13
Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
14
Toss to coat and serve immediately.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups 1-inch cubes panettone (about 6 ounces), 1 cup fresh cranberries (thawed if frozen), 1 cup red seedless grapes, 2 Bartlett pears, cut into 8ths and cored, and more.

Yes, Arugula and Roasted Fruit Salad with Panettone Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula and Roasted Fruit Salad with Panettone Croutons

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