Description
The best part about this salad is that you can totally mix and match it with whatever berries, nuts or cheeses you have on hand/love the most. Let this be your template, and then you make it your own. You can, of course, make your own cornbread, but this is the perfect recipe to use one from the bakery as well. No matter how you do it, it will look fancy while being easy.
Ingredients
Scale
- 1 loaf of cornbread, cut into cubes (either homemade or store bought)
- about six cups or so of fresh spinach leaves
- 1 pint of raspberries
- a big handful of pecan pieces
- a little chopped red onion (as much as you like)
- lots of crumbled feta cheese
- salt and pepper
- Balsamic Vinegar
- Extra Virgin Olive Oil (EVOO)
Instructions
- Line a baking sheet with foil (for easy clean up) and spread your cubed bread down over the top. Pop the baking sheet in the oven and toast up your bread for about 10 to 12 minutes (you’ll be able to tell when they’re toasted and ready to come out). Remove from oven and set aside.
- Next, build your salad: in a big bowl, add in your spinach leaves, raspberries, pecan pieces, chopped red onion, and feta cheese. Then add in your toasted cornbread along with a pinch of both salt and pepper. Set aside.
- In a small bowl, whisk together your dressing. Use 1 part balsamic vinegar to 3 parts EVOO (depending on how much dressing you want for the size salad you’re making). Whisk in a pinch of salt and pepper too. Pour your dressing down over your salad and toss.
Notes
You can use as much or as little of each ingredient depending on how many people you’re feeding/how large you want your salad.