Fall Harvest Fruit Salad with Whole Grain Croutons Recipe

Fall Harvest Fruit Salad with Whole Grain Croutons Recipe

  • 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
  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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