Simple Strawberry Spinach Salad with Cornbread Croutons

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.

I’m a little bummed to be sharing this recipe. Not because I don’t like it I do – I would never share something I didn’t like! But today’s post was supposed to be a sweet and savory cornmeal pancake recipe. Unfortunately I just can’t get the recipe right yet, so no pancakes are happening today. But I promise I’m not giving up on my cornmeal pancake dream!

However, I did discover that tossing day-old cornbread with a little olive oil and baking it for 10-15 minutes gives you delicious cornbread croutons! And while I love me a big salad with a bunch of ingredients, life has been crazy lately making me want some simplicity. As a result, this salad is just summer-fresh strawberries, roasted cornbread, spinach, and a homemade honey apple cider vinegar dressing. Feel free to jazz it up though – I think sliced almonds would be delicious! To turn this from a side salad to an entrée, simply add a protein source such as grilled chicken or steak, or for a vegetarian option you could add roasted chickpeas or tofu.

So here’s a toast to keeping it simple!

Simple Strawberry Spinach Salad with Cornbread Croutons

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

Ingredients

  • 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

Instructions

  • 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.
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About
About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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