Arugula & Roasted Fruit Salad with Panettone Croutons | Recipe

This salad is quick, colorful & exploding with great flavors. Tons of sweet, juicy fruit is baked with sugar & a hint of lemon bringing all the flavors to life. Then you’ve got fresh arugula to add a tangy bite. Add the baked Panettone croutons for a fruity crunch & top with a zesty lemon dressing. Watch Chef Michael take us step-by-step through his recipe!

Ingredients Arugula & Roasted Fruit Salad with Panettone Croutons

  • 3 cups 1-inch cubes ShopRite Panettone
  • 1 cup fresh cranberries
  • 1 cup red seedless grapes
  • 2 Bartlett pears, diced and cored
  • 2 plums, diced and pitted
  • 2 tablespoons butter, melted
  • 3 lemons
  • 1 tablespoon sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 2 tablespoons heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 ounces arugula greens

Directions:

  1. Bake Panettone cubes on parchment lined baking sheet and bake for 45 minutes at 300 degrees F. Remove from oven & set aside

Slicing Panettonebaking panettone

  1. Increase oven temp. to 425 degrees F
  2. Place fruit in mixing bowl and drizzle with butter, 2 tbsp lemon juice and sugar and toss
  3. Bake fruit in single layer on parchment lined baking sheet 25-30 minutes or until edges begin to brown
  4. MAKE DRESSING: Blend honey, ¼ cup lemon juice, canola oil, cream, zest from ½ lemon, salt and pepper until well blended
  5. Combine arugula, roasted fruit & Panettone croutons in large bowl. Add salad dressing, toss and add salt and pepper to taste.

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