Kale Salad With Peaches and Cornbread Croutons
Updated Aug. 26, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons extra-virgin olive oil
- ½teaspoon smoked paprika
- ¼teaspoon onion powder
- Kosher salt (Diamond Crystal) and black pepper
- 4 to 5ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups)
- ½small red onion, thinly sliced
- 4½tablespoons extra-virgin olive oil
- 3tablespoons apple cider vinegar
- 1½tablespoons coarse-grain Dijon mustard
- 1½teaspoons honey
- 1pound curly kale, destemmed and torn into bite-size pieces (about 8 packed cups)
- 2large ripe peaches (or nectarines), halved, pitted and sliced into thin wedges
- 4ounces tender blue cheese, such as Gorgonzola, crumbled
For the Crispy Cornbread Crumbs
For the Dressing
For the Salad
Nutritional analysis per serving (6 servings)
422 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 10 grams protein; 671 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cornbread croutons: In a medium bowl, whisk 3 tablespoons olive oil with the paprika, onion powder and ½ teaspoon each salt and pepper. Add the cornbread pieces, crumbling them gently between your fingers as you do. Using a rubber spatula, fold the mixture gently until evenly coated. (The croutons will crumble, but do not panic: The smaller size means more crispy bits.)
- Step 2
Heat a large skillet over medium-high. Add the cornbread mixture and cook, stirring occasionally, until crisp and golden, 5 to 6 minutes. Transfer to a paper towel-lined plate to cool.
- Step 3
Make the dressing: In a large bowl, stir together the red onion, olive oil, vinegar, mustard and honey with ½ teaspoon salt and ¼ teaspoon pepper. (You should have ¾ cup dressing.)
- Step 4
Add the kale to the dressing and toss to coat. Then, using your hands, assertively massage the kale until tender. Add the peaches and blue cheese, and toss to coat. Season with salt and pepper.
- Step 5
Transfer salad to a shallow platter or individual plates, and top with half the crispy cornbread crumbs. Serve with remaining cornbread crumbs, passing them at the table.
Private Notes
Comments
I made this again today, this salad is so good it tastes like dessert! This time however, I carefully cut the cornbread into cubes and dropped them onto a board sprinkled with the paprika. Next I sprayed olive oil on a foil lined cookie sheet, tossed the bread cubes and paprika onto the foil, then spritzed them liberally with olive and sprinkled more paprika on top. I roasted them in the oven at 350 until lightly brown and crispy. These turned out so much better than cooking them in a skillet.
I had everything but gorgonzola cheese in the fridge but did have a wedge of ricotta salata. Very good
Or . . . stir together the red onion, vinegar, honey, salt, and pepper and let the mixture sit while you make the other salad components to lightly pickle the red onions. Just before serving, whisk in the mustard and olive oil until emulsified.
Really did not like this. I would double the dressing and not use kale. I think mixed greens would be better.
Also super tasty with what I found on hand: goat cheese, roasted corn instead of the cornbread, and some sunflower seeds tossed in.
Update to my original post. I’ve made this three weeks in a row to have around as a lunch salad. We finish it every week. In addition to skipping the cornbread and adding roasted corn instead, we now add blueberries, too. Sometimes a cucumber or whatever we have on hand. Delicious!
What I like most about this salad is that it fits easily in my disposal.