November 17, 2020

Oktoberfest Salad with Pretzel Croutons

Oktoberfest Salad with Pretzel Croutons is a fall salad filled with honey mustard brushed roasted chicken, roasted potatoes, red cabbage, apples, and pretzel croutons. And, the whole salad is tossed with a delicious creamy honey mustard dressing.

The Equipment You’ll Need

A Salad Spinner- This is essential for drying your salad greens.
A Bowl- You’ll need a big bowl to toss this salad properly.

The Ingredients You’ll Need for Oktoberfest Salad with Pretzel Croutons

Chicken- I use bone in, skin on chicken breasts for moister chicken.
Potatoes- Use baby red potatoes. You don’t even need to peel them.
Rosemary and Thyme- These fresh herbs add so much great flavor.
Mustard- I really like to use the Grey Poupon country style Dijon mustard.
Lemon Juice- Be sure to use fresh lemon juice.
Soft Pretzels- You could go to the store and buy the frozen ones, or make my homemade ones (recipe follows).
Spring Mix- This is also good with chopped romaine.

How I Made my Salad

First, I baked the chicken and potatoes. It’s important to check the chicken for doneness, when it nears the end of the cooking time. That way, you won’t overcook the chicken.
Next, I made the creamy honey mustard dressing.
Then, I made the croutons. It’s important to stir the croutons every few minutes, so that all sides of the crouton get crispy. And, be sure to stir the cheddar in quickly, so that it sticks to the pretzels.
Finally, I tossed everything together in a salad bowl.

We really enjoyed this big fall salad. The potatoes and chicken have such great flavor. And, the creamy honey mustard dressing is super tossed with all the vegetables and chicken. So, if you love big salads as much as I do, I hope you’ll try my Oktoberfest Salad with Pretzel Croutons.

Oktoberfest Salad with Pretzel Croutons

Spring Greens tossed with creamy honey mustard dressing and topped with roasted potatoes, roasted chicken, red cabbage, apples, and pretzel croutons.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine American, German

Servings

Ingredients

¾ pound baby red potatoes, halved
3 tbsp. extra virgin olive oil
½ tsp. garlic powder
¼ tsp. each kosher salt and black pepper
2 chicken breasts with skin and bones
2 tbsp. country-style Dijon mustard
1 tsp. each fresh rosemary and thyme
1 tbsp. brown sugar
½ cup mayonnaise
1 tsp. honey
2 tbsp. lemon juice
3 cups soft pretzels, baked and cut in one inch pieces
4 tbsp. unsalted butter
¼ cup shredded cheddar cheese
4 cups Spring greens
2 Honey Crisp apples, sliced
1 cup sliced red cabbage

Instructions

Begin by roasting the chicken and potatoes: Preheat the oven to 425°. In a large bowl toss together the red potatoes with one tablespoon of the oil, the garlic powder, black pepper, rosemary, thyme and salt. Spread them out on a large sheet pan. Add the chicken breasts, skin side up.
Mix together a tablespoon of the mustard, two tablespoons of oil, and the brown sugar. Spoon some underneath the skin, and all over the bottom of the breast. Drizzle with some more oil, and some kosher salt and pepper and garlic powder. Bake 45 minutes, or until the chicken is cooked through. Remove the skin and bones, and slice the chicken.
Meanwhile, make the dressing by mixing the mayonnaise with the honey, lemon juice, and a tablespoon of the mustard.
For the croutons, melt the butter in a small skillet on medium heat and cook the pretzels until they turn golden brown. Stir in the cheese and remove from the heat.
In a large salad bowl, toss together the greens, chicken, potatoes, dressing, croutons, apple, and cabbage.

Keyword German salad, pretzel croutons, salad with chicken

Tried this recipe?Let us know how it was!

Truffle Cheese Soft Pretzels

Soft Pretzels topped with Black Truffle Pecorino cheese with a truffle cheese dip.

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Prep Time 20

Cook Time 25

Resting Time 15

Total Time 1

Course Bread

Cuisine American, German

Servings pretzels

Ingredients

1 packet Red Star Platinum Yeast
1 tsp. salt
3 to 4 cups all-purpose flour (360g to 480g)
1½ cups warm water (120° to 130°)
2 tbsp. vegetable oil, for greasing pans
1 beaten egg
4 tbsp. melted butter
1 tbsp. sea salt flakes
1 cup Black Truffle Pecorino cheese

For the Truffle Cheese Dip:

1 tbsp. each butter and flour
¾ cup heavy cream
1 cup Black Truffle Pecorino cheese

Instructions

In a large bowl, mix together the yeast, salt, and two cups (240g) of the flour. Add the water.
Add more flour, a quarter of a cup at a time, just until the dough is no longer sticky. It should bounce back when you poke it. Knead it on a floured board for five minutes until it's smooth.
Cover the dough with a tea towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 425°, with the rack on the top third of the oven. Brush two parchment lined baking sheets with the vegetable oil.
Roll the dough out into a 14 by 12 inch rectangle, and then cut the dough into 12 14 inch stirps. Stretch each strip into a U. Take the top of the U and twist the top of the strands together twice, and then fold them down to meet the bottom of the U. Press down to seal the twisted strands to the bottom of the U. Lay them out spaced apart on the two sheet pans.
Brush each pretzel with the beaten egg. Bake the pretzels for about 25 minutes, switching the pans halfway through, so they each get a turn on the top rack.
While the pretzels bake, make the dip. In a small skillet melt the butter on low heat. Add the flour and cook, stirring, for two minutes. Add the cream and bring to a simmer. Remove from the heat and stir in the cheese.
As soon as the pretzels are done, brush them with the butter and sprinkle with the cheese and salt.