Harvest Greens with Crispy Cinnamon Raisin Croutons

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 6 thick slices cinnamon raisin bread
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 8 cups mixed salad greens
• 1 large apple
• 2 stalks celery
• 1/2 cup toasted walnuts
• 1/3 cup dried cranberries
• 4 ounces crumbled goat cheese
• 3 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. 2Cube the cinnamon raisin bread into bite-size pieces three-quarters of an inch across, keeping the crusts on for extra crunch.
3. 3In a large bowl toss the bread cubes with olive oil, honey, and ground cinnamon until every piece is lightly coated and fragrant.
4. 4Spread the cubes in a single layer on the prepared sheet and bake for 12 to 15 minutes, stirring once halfway, until the croutons are deep golden and crisp at the edges.
5. 5While the croutons cool, wash and thoroughly dry the mixed greens, then place them in a wide serving bowl.
6. 6Core and thinly slice the apple; slice the celery on the bias into thin crescents.
7. 7Scatter the apple, celery, toasted walnuts, and dried cranberries over the greens.
8. 8In a small jar combine apple cider vinegar, Dijon mustard, maple syrup, remaining olive oil, salt, and black pepper; shake hard until the dressing emulsifies and looks glossy.
9. 9Drizzle most of the dressing over the salad and toss gently so the leaves glisten without wilting.
10. 10Add the warm cinnamon raisin croutons and crumbled goat cheese, then give one final light toss.
11. 11Taste and adjust seasoning if needed, adding a final grind of pepper.
12. 12Serve immediately while the croutons still contrast crunchy against the cool greens.