Greens and Cornbread Salad


Inspired by Italian panzanella, this hearty salad brings a taste of the South’s winter bounty to the table.

Greens and Cornbread Salad
Serves: 6 servings
  • 7 cups (1-inch) cubed cornbread
  • 3 cups chopped stemmed fresh kale
  • 3 cups chopped fresh beet greens
  • 2 cups fresh arugula
  • 1 cup halved assorted cherry tomatoes
  • ¼ cup thinly sliced red onion
  • Tangy Buttermilk Dressing (recipe follows)
  1. Preheat oven to 450°.
  2. Spread cornbread cubes onto a baking sheet; bake until toasted, about 20 minutes, turning halfway through.
  3. In a large bowl, gently toss together toasted cornbread cubes, kale, beet greens, arugula, tomatoes, and onion. Drizzle with Tangy Buttermilk Dressing; toss gently. Serve immediately.

Tangy Buttermilk Dressing
Serves: 1 cup
  • ¾ cup whole buttermilk
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon honey
  • 1 tablespoon pepper sauce
  • ½ teaspoon kosher salt
  1. In a small bowl, whisk together all ingredients until combined. Refrigerate for up to 2 days.



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