Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons

Photo: Elizabeth Watt

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.


For the Croutons

  • Olive oil, cooking spray

  • 2 slices (½ inch thick) Whole-Grain Bread, cut into cubes

  • teaspoon coarse salt

  • teaspoon freshly ground pepper

For the Salad and Vinaigrette

  • 2 large navel oranges

  • cup golden raisins

  • Olive oil, cooking spray

  • 6 medium scallions, trimmed

  • ½ medium fennel bulb, trimmed and thinly sliced lengthwise

  • 2 cups baby arugula (about 4 ounces)

  • 1 ½ teaspoons champagne vinegar

  • teaspoon coarse salt

  • 1 tablespoon plus 1 ½ 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.

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