Arugula Salad with Roasted Fruit and Panettone Croutons Recipe

Name: Arugula Salad with Roasted Fruit and Panettone Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups 1-inch cubed panettone (about 6 ounces); 1 cup fresh or thawed frozen cranberries; 1 cup red seedless grapes; 2 Bartlett pears, cut into eighths and cored; 2 plums, cut into eighths and pitted; 2 tablespoons unsalted butter, melted; 1/4 cup plus 2 tablespoons lemon juice (from 2 lemons); 1 tablespoon sugar; 1/4 cup honey, preferably orange blossom; 1/4 cup canola oil; 2 tablespoons heavy cream; Grated zest of 1/2 lemon; Salt and freshly ground black pepper; 6 cups (6 ounces) arugula

Servings: persons

3 cups 1-inch cubed panettone (about 6 ounces)
1 cup fresh or thawed frozen cranberries
1 cup red seedless grapes
2 Bartlett pears, cut into eighths and cored
2 plums, cut into eighths and pitted
2 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons lemon juice (from 2 lemons)
1 tablespoon sugar
1/4 cup honey, preferably orange blossom
1/4 cup canola oil
2 tablespoons heavy cream
Grated zest of 1/2 lemon
Salt and freshly ground black pepper
6 cups (6 ounces) arugula

1
Preheat the oven to 300F.
2
Spread out the panettone cubes on a parchment paperlined rimmed baking sheet.
3
Bake until dark golden brown and crispy on the outside, 45 to 50 minutes.
4
Remove from the oven and set aside.
5
The croutons will continue to crisp up as they cool.
6
Increase the oven temperature to 425F.
7
Place the fruit in a large mixing bowl and drizzle with the butter, 2 tablespoons of the lemon juice, and the sugar.
8
Toss to coat and spread the fruit out in a single layer on a parchment paperlined rimmed baking sheet.
9
Bake until the pears are tender and the fruit is beginning to brown on the edges, 25 to 30 minutes.
10
Remove from the oven and set aside.
11
Meanwhile, combine the honey, the remaining 1/4 cup lemon juice, the canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender.
12
Run the machine until the ingredients are well blended.
13
Set aside.
14
To assemble the salad, place the arugula, roasted fruit, and panettone croutons in a large bowl.
15
Add the salad dressing, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
16
Toss to coat and serve immediately.

258

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 cubed panettone (about 6 ounces), 1 cup fresh or thawed frozen cranberries, 1 cup red seedless grapes, 2 Bartlett pears, cut into eighths and cored, and more.

Yes, Arugula Salad with Roasted Fruit and 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 Salad with Roasted Fruit and Panettone Croutons

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