Fall Harvest Fruit Salad with Whole Grain Croutons |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Fruit salad isn't just for summer! This recipe pairs the best fall fruits with homemade cinnamon-sugar croutons. Ingredients:
4 slices roman meal bread |
2 tablespoons butter, melted |
1/4 cup sugar |
1 1/2 teaspoons ground cinnamon |
3 cups pears, thinly sliced |
3 cups apples, thinly sliced |
1/2 cup sweetened dried cranberries |
2 tablespoons fresh lemon juice |
1/2 cup walnuts or hazelnuts, toasted |
Directions:
1. Trim crusts from bread slices and cut into 1/2-inch cubes. Place bread cubes on a foil-lined baking sheet. Let stand for 2 hours or overnight.
2. Place bread cubes in medium bowl; drizzle with butter and sprinkle with sugar and cinnamon. Stir gently until evenly coated.
3. Pre-heat oven to 350 degrees F.
4. Bake 8 to 10 minutes, stirring once, or until crisp. Cool completely.
5. Combine pears, apples, cranberries and lemon juice in serving bowl. Top with nuts and cinnamon-sugar croutons. Serve immediately.
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