Toasted Cinnamon Raisin Bread Croutons in Salad

National Food Day celebrates inventive cooking, and cinnamon raisin bread shines as toasted sweet-spiced croutons. Paired with greens, goat cheese, apple, and walnuts in a honey balsamic dressing, this lunch salad feels both cozy and bright.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 380 cal
• 10g protein
• 36g carbs
• 23g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 thick slices cinnamon raisin bread
• 3 tbsp olive oil
• 8 cups mixed salad greens
• 4 oz crumbled goat cheese
• 1/2 cup toasted walnuts
• 1 large, thinly sliced fresh apple
• 1/3 cup dried cranberries
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 375°F and line a baking sheet with parchment for easy cleanup.
2. 2Cube the cinnamon raisin bread into 3/4-inch pieces, aiming for bite-size croutons that will stay crisp.
3. 3Toss the cubes with olive oil on the sheet until every surface is lightly coated, then spread them in a single layer.
4. 4Bake 12 to 15 minutes, tossing once halfway, until the croutons are deep golden, fragrant, and crisp at the edges while still slightly chewy inside.
5. 5Remove from the oven and let the croutons cool completely on the sheet so they firm up further.
6. 6In a large salad bowl combine the mixed greens, apple slices, toasted walnuts, and dried cranberries.
7. 7Whisk balsamic vinegar, Dijon, honey, salt, and pepper in a small jar or bowl until emulsified into a bright dressing.
8. 8Drizzle most of the dressing over the greens and toss gently so leaves are evenly coated without wilting.
9. 9Add the cooled cinnamon raisin croutons and crumbled goat cheese, then toss once more just to distribute.
10. 10Taste and add the remaining dressing if needed, then divide into bowls so every serving gets plenty of the sweet-spiced croutons.
11. 11Serve immediately while the croutons still offer crunch against the creamy cheese and tart fruit.