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Kale and Cornbread Crouton Salad

November 25, 2019 By Patricia 34 Comments

Kale and Cornbread Crouton Salad makes good use of some of Thanksgiving’s leftovers for a day-after, lighter dish to enjoy. If you have to toss leftovers, why not toss them into a salad!

Kale and Cornbread Crouton Salad makes a fabulous day-after Thanksgiving dish. You'll love using up your Thanksgiving leftovers to make this salad -- especially that cornbread!

Thanksgiving is my favorite meal of the year, but it can leave me wanting, “just a salad” the next day. You, too? There’s nothing better than using up some of those tasty leftovers to toss together a simple salad and dressing.

I should have called this recipe something like “Leftovers Salad,” because that’s pretty much what this is all about.

Kale and Cornbread Crouton Salad is a great day-after Thanksgiving dish. You'll love the cornbread croutons in this kale salad!

What to do with leftover and a little dried out cornbread from Thanksgiving? Make croutons with them!

And there has to be some leftover butternut squash in the fridge, right? Perfect. What about those few strips of bacon left behind from breakfast? Crumble them up and scatter them over the top.

Toss a few cherry tomatoes in the oven to blister, whip up some easy-to-make maple-lemon dressing, and sprinkle a bit of crumbled bacon and goat cheese over all of it.

Kale and Cornbread Crouton Salad is a great salad to serve after an indulgent holiday! The cornbread croutons are a great addition to this kale salad.

I love using kale in salads, and like I said, who couldn’t use a great salad after Thanksgiving? I’ve whipped up a Kale Cobb Salad with Buttermilk Ranch Dressing before. This might be a good salad to use up your leftovers, too.

You could also try my Kale-Quinoa Salad with Orange Vinaigrette for a lightened up and hearty dish, post-holiday indulgence.

Kale and Cornbread Crouton Salad makes a great salad any day of the year, but especially after Thanksgiving. Cornbread croutons are a nice touch to this kale salad.

I hate throwing away food, and lately my husband has been using our stale Italian bread (it goes so fast) to make herbed croutons. He doctors them up a bit with a little sprinkle of cheese, and boy are they good!

I had the same idea for cornbread. The best part is that I really didn’t add much to them before popping them into the oven – just a little drizzle of olive oil and some black pepper. It worked like a charm and added big flavor to this Kale and Cornbread Crouton Salad. I also make a super-simple dressing using some olive oil, lemon juice, a bit of maple syrup, and salt and pepper.

Kale and Cornbread Crouton Salad is a welcome dish the day after Thanksgiving. Use some leftovers to make the cornbread croutons for this wonderful kale salad!

If you love cornbread and turkey, you’ll enjoy my Mini Turkey Cornbread Pot Pies for a fun dish.

After the big day when you’re searching for something a bit less indulgent to eat, toss together this Kale and Cornbread Crouton Salad. You’ll love it!

Kale and Cornbread Crouton Salad is welcome, especially after your indulgent Thanksgiving meal! You'll love the cornbread croutons in this salad!

Nutrition

Calories

1930 cal

Fat

183 g

Carbs

67 g

Protein

20 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Patricia Conte/Grab a Plate

Yields Serves 2-4

Kale and Cornbread Crouton Salad
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5 based on 8 review(s)

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Ingredients

    For the Dressing:
  • 9 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Salt and black pepper to taste
  • For the Salad:
  • 6 ounces kale, striped from stem and torn into bite-sized pieces
  • 12 cherry tomatoes
  • 2-1/2 cups leftover cornbread, cubed (about 2-3 inches in size)
  • 1-1/2 cups roasted butternut squash, cubed
  • 2 tablespoons vegetable oil, divided
  • 3 strips cooked bacon, crumbled
  • 3 ounces crumbled goat cheese as garnish

Instructions

    For the Dressing:
  1. Add the olive oil, lemon juice, maple syrup, and salt and pepper to a bowl and whisk to combine. Set aside until ready to use (whisk before serving).
  2. For the Salad:
  3. Preheat the oven to 400 degrees F.
  4. Add the tomatoes to a pan and drizzle with 1 tablespoon of the vegetable oil.
  5. Add the cubed cornbread to a baking pan and drizzle with the remaining vegetable oil and season with black pepper.
  6. Add the tomatoes and cubed cornbread to the oven. Remove the tomatoes once they begin to blister, about 10 minutes.
  7. Remove the cornbread after another 3-5 minutes, when it starts to turn golden.
  8. After washing the kale, pat it dry it with a few paper towels, then add it to a large bowl. Use your hand to massage and squeeze the leaves together for several minutes. Do this until the leaves turn a dark green and soften.
  9. Add the kale to a serving bowl and drizzle with half the dressing. Add the tomatoes, squash, and cornbread croutons.
  10. Drizzle with a bit more of the dressing and garnish with the crumbled bacon and goat cheese.
7.8.1.2
235
https://www.azgrabaplate.com/kale-cornbread-crouton-salad/

Filed Under: Dinner, Lunch, Recipes Tagged With: cornbread, croutons, kale, salad, Thanksgiving leftovers

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Comments

  1. Marissa says

    November 17, 2017 at 4:43 pm

    Cornbread with anything is amazing! This will make me eat my kale now.
    Reply
    • Patricia says

      November 24, 2017 at 2:46 am

      I agree! Thanks so much, Marissa!
      Reply
  2. Melissa Chapman says

    November 17, 2017 at 7:43 pm

    Cornbread can make anything taste good. I have recently been liking kale so this salad sounds like a great post Thanksgiving idea. Now all I need is cornbread.
    Reply
    • Patricia says

      November 24, 2017 at 2:45 am

      Thanks, Melissa! Hope you enjoy it!
      Reply
  3. Leah says

    November 17, 2017 at 9:22 pm

    This sounds delicious! I love all the flavors, and this is such a great fall salad!
    Reply
    • Patricia says

      November 24, 2017 at 2:45 am

      Thank you, Leah!
      Reply
  4. Elizaberh says

    November 17, 2017 at 9:42 pm

    I am making a salad for dinner guests tonight and I wish I had cornbread to make into croutons. I will blister my cherry tomatoes. It all looks so good.
    Reply
    • Patricia says

      November 24, 2017 at 2:44 am

      Thank you! Hope you get to try it soon!
      Reply
  5. Keri|flipflopweekend says

    November 17, 2017 at 11:46 pm

    This looks so delicious and fresh! I love kale.This salad would be such a nice, fresh first course for Thanksgiving.
    Reply
    • Patricia says

      November 24, 2017 at 2:43 am

      Thank you! Great idea, Keri! Enjoy!
      Reply
  6. Nutmeg Nanny says

    November 18, 2017 at 2:08 am

    I definitely have to make this!
    Reply
    • Patricia says

      November 24, 2017 at 2:43 am

      Enjoy!
      Reply
  7. Nutmeg Nanny says

    November 18, 2017 at 2:08 am

    I definitely have to make this!
    Reply
    • Patricia says

      November 24, 2017 at 2:42 am

      Enjoy!
      Reply
  8. Cat says

    November 18, 2017 at 3:12 am

    This salad recipe looks perfect! I am going to try it next week! Saving to Pinterest--thanks!
    Reply
    • Patricia says

      November 24, 2017 at 2:42 am

      Thanks, Cat! Enjoy!
      Reply
  9. Diana Tidswell says

    November 18, 2017 at 11:52 am

    What a delicious salad! I'll have to try this fantastic recipe!
    Reply
    • Patricia says

      November 24, 2017 at 2:42 am

      Thanks, Diana! Enjoy!
      Reply
  10. Cait Weingartner says

    November 18, 2017 at 4:07 pm

    This salad looks as delicious as it does fresh and healthy! During the holiday season, with all it's rich foods, it's nice to change it up with a beautiful salad like this too!
    Reply
    • Patricia says

      November 24, 2017 at 2:42 am

      Thanks so much, Cait! That is for sure!
      Reply
  11. Cathleen @ A Taste of Madness says

    November 18, 2017 at 4:29 pm

    This salad looks amazing! Whenever I make kale salad, I always make it kale and quinoa, but I think it's about time I mixed things up!
    Reply
    • Patricia says

      November 24, 2017 at 2:41 am

      Thanks a bunch, Cathleen! Yes, I love kale and quinoa, too, but this is a nice switch!
      Reply
  12. Jen says

    November 18, 2017 at 5:45 pm

    This salad is jus the right of balance after Thanksgiving. Love the idea of making croutons out of leftover cornbread!
    Reply
    • Patricia says

      November 24, 2017 at 2:41 am

      Thanks so much, Jen!
      Reply
  13. Kimberly @ The Daring Gourmet says

    November 19, 2017 at 5:14 am

    So many terrific ingredients in this!
    Reply
    • Patricia says

      November 24, 2017 at 2:41 am

      Thanks very much, Kimberly!
      Reply
  14. Denay DeGuzman says

    November 19, 2017 at 5:39 am

    This Kale Cornbread Crouton Salad looks amazing! I love all the flavors, colors and textures. I'm looking forward to making this recipe next week. So yummy!
    Reply
    • Patricia says

      November 24, 2017 at 2:40 am

      Thanks a bunch, Denay! Enjoy!
      Reply
  15. Agness of Run Agness Run says

    November 19, 2017 at 1:55 pm

    Yummy! This is such a nutrient-dense and healthy salad recipe, Patricia. Can I use honey rather than maple syrup?
    Reply
    • Patricia says

      November 24, 2017 at 2:40 am

      Thanks so much, Agness! Yes - you could definitely use honey instead. I almost did, but changed it at the last minute ;)
      Reply
  16. Christine says

    November 19, 2017 at 4:43 pm

    What a great combination of delightful ingredients. I can't wait to try it!
    Reply
    • Patricia says

      November 24, 2017 at 2:39 am

      Thanks so much, Christine!
      Reply
  17. Krista says

    November 20, 2017 at 4:22 am

    This salad looks so good! i want it for lunch the rest of the week!
    Reply
    • Patricia says

      November 24, 2017 at 2:38 am

      Thanks, Krista!
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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