Fall Harvest Salad


  • Pumpkin Spice Chèvre (4 oz)
  • 3 slices of Raisin Cinnamon Bread
  • 4 tbsp butter
  • Lettuce of your choice
  • 1/4 cup dried cranberries
  • 1/4 cup sunflower seeds
  • Balsamic vinegar to dress.


Preheat oven to 350F.  Slice bread into cubes and toss in butter.  Bake for 15 minutes, then set aside.  Build the salad, adding dried cranberries and sunflower seeds.  Snip the corner of the chèvre package, then squeeze, knocking off clusters of chèvre into the salad.  Then dress the salad with the Balsamic vinegar.