Roasted Fall Fruit Salad
Serves 4 to 6
Time 50 min
Roasting fall fruit in a hot oven concentrates their sugars, making this salad a sweet and savory treat.
Special Diets:
Ingredients
- 3 cups mixed fresh fruit, such as diced pears, grapes, cranberries, diced apples or peeled and diced oranges
- 4 slices Health Starts Here® bread, cut into cubes (about 4 ounces)
- 1/3 cup light coconut milk
- Zest and juice of 1 lemon
- 1 tablespoon honey
- 4 cups baby arugula or mixed greens (about 2 1/2 ounces)
Method
Preheat the oven to 400F.
Line a rimmed baking sheet with parchment paper.
Spread fruit over the paper; keep any deeply colored varieties like cranberries or black grapes separate so their juices won’t stain lighter fruits.
Roast until fruits are soft and lightly browned, 20 to 25 minutes.
Place cubed bread on a baking sheet.
Lower the oven temperature to 325F and toast bread until browned and crunchy, about 15 minutes.
Remove from the oven and place in a small bowl.
Whisk coconut milk, lemon zest and juice, and honey together.
Toss arugula with a few tablespoons dressing and place on a platter.
Top with fruit and croutons, and drizzle with remaining dressing.
Nutritional Info:
Per serving: 140 calories (15 from fat), 1.5g total fat, 0.5g saturated fat, 0mg cholesterol, 95mg sodium, 29g carbohydrates (5g dietary fiber, 15g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 cups mixed fresh fruit, such as diced pears, grapes, cranberries, diced apples or peeled and diced oranges
- 4 slices Health Starts Here® bread, cut into cubes (about 4 ounces)
- 1/3 cup light coconut milk
- Zest and juice of 1 lemon
- 1 tablespoon honey
- 4 cups baby arugula or mixed greens (about 2 1/2 ounces)