Why you’ll love this cornbread salad recipe:
Easy: this cornbread salad recipe only takes 45 minutes to make Healthy: This recipe is full of healthy veggies that give you all the amazing nutrients Versatile: Swap out the veggies, nuts, and any of the other salad ingredients for whatever you have on hand
Ingredient Notes:
Cornbread: I love cornbread it’s so delicious with a big bowl of stew or soup, but this is a new twist on how to use cornbread and is even a great way to use up leftover cornbread. You’re going to love this cornbread salad recipe. Bourbon Pecans: For this cornbread salad recipe, I used Sante Nuts Bourbon Pecans. You can totally use regular, candied pecans here but these are seriously so delicious.
How to make cornbread salad:
How to make croutons: If you don’t have time or can’t find a cornbread mix, you can make simple croutons like this:
Preheat the oven to 400F. Prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces to make about 2 cups and add to a large bowl. Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes, until golden + lightly toasted, but still soft.
Dressing Substitute: You can also use your favorite ranch dressing as a substitute too.
Other recipes you’ll love:
Quick + Easy Watermelon + Mint with Tofu Feta Salad Roasted Beet Salad with Feta and Pistachios Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing Greek Lentil Salad
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