for the croutons:
a number of slices day-old cornbread (I used this country ham cornbread), reduce into bite-sized cubes
2-Three tablespoons olive oil
for the salad:
1/Three cup toasted walnut items*
Three small-medium roasted beets, chopped
1 cooked hen breast, reduce into bite-sized items
1 stalk celery, sliced
1 small pink onion, sliced into quarter moons
1 massive Stayman-Winesap apple, thinly sliced
Three ouncescrumbled blue cheese
10 ouncesbaby arugula
2 tablespoons sherry vinegar
freshly floor black pepper
Preheat oven to 350. Line a baking sheet with parchment. Put aside.
In a medium bowl, toss the cubed cornbread with the olive oil. Organize on the ready pan. Bake 10 minutes, stirring as soon as, or till crisp. Permit to chill briefly.
In the meantime, toss collectively the salad elements. Divide onto two plates and high with cooled croutons.
*I heated them in a dry skillet for about 1 minute
I’m not an enormous inexperienced salad fan. I all the time discover them a bit boring, truthfully. They actually must be loaded up with a whole lot of sturdy, contrasting flavors and textures to maintain my curiosity. This salad matches the invoice on all accounts. Peppery arugula, barely candy, crunchy cornbread croutons, crisp Stayman-Winesap apples, creamy blue cheese, crunchy celery, heat walnuts, and earthy beets. It is a complete, truly satisfying, very autumnal salad. I feel I get bonus factors for choosing the apples myself and making my very own cornbread that I then made into croutons.