This salad just feels like fall. Warm notes from the homemade cinnamon vinaigrette, buttery toasted croissant croutons, and apple slices bring it all together. The flavor combinations are truly out of this world! You just have to try it for yourself. I was skeptical of the cinnamon in the dressing at first, but it works perfectly. Enjoy!
Apple Croissant Panzanella Salad
Course: Salads, SidesDifficulty: EasyThe perfect fall salad!
Ingredients
4 Croissants (stale is great!), cut into cubes
6 cups – Spring Mix/Arugula (add arugula sparingly. It is a different taste if you’re not used to it)
Salt & Pepper to taste
2 apples, thinly sliced (I used Fuji)
Fresh shaved Parmesan for topping
1/4 c Toasted Pecans, chopped (I cooked mine in butter and a little brown sugar in a skillet pan)
- Dressing Ingredients –
1/4 c. Apple cider vinegar
2 tablespoons honey
2 cloves garlic, finely minced
1/2 tsp salt or more to taste
1/4 tsp ground black pepper
1/8 tsp ground cinnamon
1/2 c Extra-Virgin Olive Oil
Directions
- Preheat oven to 350. Place croissant cubes on baking sheet and bake 10 to 15 minutes until lightly toasted. Toss halfway through. Let cool completely.
- Place salad mixture in a large bowl. Top with croissant cubes, apples, parmesan and pecans. Toss together. Drizzle the dressing over the salad. Toss and serve!
Notes
- Recipe adapted from “The Pretty Dish Cookbook” by Jessica Merchant.