No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons

Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges. Return to Healthy Whole-Grain Bread Menu

  • Servings: 4
  • Yield: Serves 4
Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons

Photography: Elizabeth Watt

Source: Martha Stewart Living, October 2006


For the Croutons

  • Olive oil, cooking spray
  • 2 slices (1/2 inch thick) Whole-Grain Bread, cut into cubes
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper

For the Salad and Vinaigrette

  • 2 large navel oranges
  • 1/3 cup golden raisins
  • Olive oil, cooking spray
  • 6 medium scallions, trimmed
  • 1/2 medium fennel bulb, trimmed and thinly sliced lengthwise
  • 2 cups baby arugula (about 4 ounces)
  • 1 1/2 teaspoons champagne vinegar
  • 1/8 teaspoon coarse salt
  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
  • Freshly ground pepper


  1. Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.

  2. Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.

  3. Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.

  4. Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.

  5. Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.

  6. Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.


Reviews (0)

Related Topics