Fall Harvest Salad with Pretzel Croutons

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Fall Harvest Salad with Pretzel Croutons and Honey Mustard Dressing

This hearty salad is inspired by the flavors of Oktoberfest. It’s loaded with ham, sharp cheddar cheese, crisp apples, and buttery pretzel croutons. Honey mustard vinaigrette ties it all together and gives the salad a zesty bite.

I’m not sure where pretzel croutons have been all my life, but I’ve definitely been making up for lost time. I saw them on a menu recently and thought the idea was completely brilliant. Pretzel croutons can transform even the most ho-hum salad into a special treat that will make you pledge to eat salads more often.

It’s really easy to make them, too! Defrost some frozen soft pretzels in the oven or microwave, cut them into bite-sized pieces and pan-toast them until they’re golden brown and crispy. They add a great salty crunch to your salad, and pair especially well with cheese and honey mustard dressing.

You can use broken pretzel rods in a pinch, but starting with soft pretzels gives you a final texture that’s more like a regular crouton. If you’re feeling extra fancy, you can even use homemade soft pretzels. These pretzel croutons will keep for several days in an airtight container, so go ahead and make a big batch!

Fall Harvest Salad with Pretzel Croutons and Honey Mustard Dressing

Fall Harvest Salad with Pretzel Croutons 2

Fall Harvest Salad with Pretzel Croutons

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 -3
Calories: 188kcal


For the Dressing:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil

For the Salad:

  • 1 7 ounce ham steak, diced
  • 1 pat butter
  • 2 frozen soft pretzels like Superpretzels, cut into 1/2-inch pieces
  • 2 romaine hearts chopped
  • 1 apple cored and diced
  • 3 ounces sharp cheddar cheese diced


  • Make the dressing by whisking together the mustard, honey, vinegar, and oil, until smooth. Season with salt and pepper.
  • Heat a large pan over medium-high heat. Add the ham and cook 3-4 minutes on each side, or until browned and heated through. Remove from the pan and set aside.
  • Return the pan to the stove and add the butter. When the butter is melted, add the pretzel pieces. Cook 5-8 minutes, or until deeply toasted. Remove from heat.
  • Arrange the lettuce in a large serving bowl. Top with the ham, pretzel croutons, apples, and cheese. Serve with the honey mustard.
Nutrition Facts
Fall Harvest Salad with Pretzel Croutons
Amount Per Serving
Calories 188 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 11g4%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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