Simple Strawberry Spinach Salad with Cornbread Croutons

This simple strawberry spinach salad with cornbread croutons make for a perfect side dish to a summer meal or add some protein for an entrée-sized salad.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: Healthy Salad
Servings: 4
Author: Kelli


  • ½ batch cornbread preferably a day or two old
  • 2 tablespoons olive oil
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 pint strawberries washed and sliced
  • 1 10- oz package baby spinach rinsed and dried
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • Pinch of each black pepper sweet paprika, granulated garlic and salt
  • Option: 4 servings of chicken steak, tofu, or chickpeas


  • Preheat oven to 375F and cover a large baking sheet with parchment paper.
  • Cut leftover cornbread into 1” cubes and place in large mixing bowl. Toss with 2 tablespoons olive oil, ¼ tsp pepper, and ¼ tsp salt. Place cornbread onto the prepared baking sheet in a single layer.
  • Bake for 10-15 minutes or until lightly browned.
  • In a mason jar or mixing bowl prepare your dressing by whisking ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tsp mustard, 2 tsp honey, and seasonings. Taste and adjust flavors as desired.
  • To assemble salad, place spinach in a large serving bowl. Add diced strawberries and cooked cornbread croutons. When ready to serve, toss salad with dressing. Enjoy! Option to add a protein source for an entrée salad. I recommend either grilled chicken or steak for an omnivore option or roasted tofu or chickpeas for vegetarians.
The Healthy Toast
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