Roasting fall fruit in a hot oven concentrates their sugars, making this salad a sweet and savory treat.
Special Diets:
Ingredients
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
Serving Size
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.