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Autumn Bliss Salad with Stuffing Croutons

Servings 2 servings


  • 3-4 oz bread cubed
  • 2 tablespoons butter melted
  • 2 tablespoons olive oil
  • 1 tablespoon sage chopped
  • 2 teaspoons thyme
  • 2 teaspoons rosemary chopped
  • 1 celery stalk sliced thin (approx. 1 oz or slightly less)
  • 1 clove of garlic minced

For the dressing:

  • 3 tablespoons apple cider vinegar
  • cup olive oil
  • plenty of salt and pepper

For the salad:

  • 1 head of romaine lettuce
  • 1 apple cored and cubed I really like honey crisp here
  • cup pumpkin seeds
  • cup cranberries dried


  • Cube the bread and slice the celery, then place in a bowl. In a small bowl or cup, stir together the melted butter, 2 tablespoons olive oil, herbs, and minced garlic. Toss with the bread and celery. Place on a baking sheet lined with a baking mat (or lightly oiled), and bake at 400°F for 10-12 minutes.
  • Meanwhile, in a small jar, combine the apple cider vinegar and olive oil. Shake to combine well. (You could also whisk in a small bowl, but shaking is more fun!) Taste, and add salt and pepper.
  • Wash and dry the lettuce (if needed), then chop up. Toss the lettuce, cubed apple, and dressing. Divide onto two plates. Top with the pumpkin seeds, cranberries and the stuffing croutons.