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Autumn Salad with Swirl Bread Croutons

20 Mins


Candied Pecans:

2 Tablespoons Unsalted Butter

2 Tablespoons Packed Light Brown Sugar

1/2 Cup Raw Pecans

Maple-balsamic dressing:

1 Small Shallot, finely diced

1 Teaspoon Dijon Mustard

2 Teaspoons Balsamic Vinegar

1/4 Cup Extra-Virgin Olive Oil

2 Teaspoons Maple Syrup

  Kosher Salt and Freshly Ground Black Pepper


1 Head Endive, separated leaves

2 Hearts Frisee, hand torn

1 Large Radicchio, torn leaves

1 Red Pear, sliced

1/4 Cup Shaved Parmesan

4-5 Slices Martin’s Cinnamon-Raisin Swirl Potato Bread, stale, cubed

Serves: 4


Step 1

Prepare Candied Pecans: In a nonstick pan over medium heat, cook butter and sugar until melted, stirring frequently. Add pecans, toss to coat, and cook evenly, about 1 minute. Transfer to a baking sheet lined with waxed paper (space out the pecans so they don’t clump together).

Step 2

Prepare Maple-Balsamic Dressing: Combine shallot, Dijon mustard, and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add maple syrup and season, to taste, with salt and pepper.

Step 3

Arrange bread cubes on a baking sheet and place in a 300 degree Fahrenheit oven or toaster oven. Toast until golden-brown. Alternately, you can toast full slices in a toaster prior to cubing.

Step 4

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan, Swirl Bread croutons, and candied pecans.


Recipe adapted from: