Kale Salad With Peaches and Cornbread Croutons Recipe (2024)

I made this again today, this salad is so good it tastes like dessert! This time however, I carefully cut the cornbread into cubes and dropped them onto a board sprinkled with the paprika. Next I sprayed olive oil on a foil lined cookie sheet, tossed the bread cubes and paprika onto the foil, then spritzed them liberally with olive and sprinkled more paprika on top. I roasted them in the oven at 350 until lightly brown and crispy. These turned out so much better than cooking them in a skillet.

I had everything but gorgonzola cheese in the fridge but did have a wedge of ricotta salata. Very good

An alternative to massaging dressed kale is simply to bunch the undressed kale leaves together and slice them thinly as if slicing cabbage for slaw. Then of course toss them in the dressing. The narrow kale ribbons that result are easy to chew.

Or . . . stir together the red onion, vinegar, honey, salt, and pepper and let the mixture sit while you make the other salad components to lightly pickle the red onions. Just before serving, whisk in the mustard and olive oil until emulsified.

I wonder whether cornbread style is at the root of the crumbling issue here. My cornmeal-heavy Southern style cornbread will become crumbs with this treatment, but my neighbor's sweet wheat-heavy cakey version could break into croutons. I suspect this recipe is written for the latter.

Great salad!I wound up adding half of a peach to the dressing and emulsifying it to give it a touch more sweetness.

This is a fabulous recipe, beloved by many of my friends. In a pinch, I've substituted blue cheese & cornbread for goat cheese & sourdough croutons which worked very nicely. Also, shallot instead of red onion gives a gentler flavor. Highly recommend.

Love this summery favorite. Usually make the dressing/red onions several hours to a day ahead to let the onions pickle a bit.

Made this without the croutons. Only had white onion, would use red next time. Great combo of flavors. I only had feta, and if I make again will likely use that as my kids aren't fans (yet!) of blue cheese. Great summer salad.

Croutons and dressing were delish but I prefer more dressing on my salads. I keep wanting to like raw kale but it’s just my bag.

Has anyone made the dressing without the honey?

I wonder how crispy chicken nuggets would go on this salad if I wanted it as a main course. Has anyone tried?

An alternative to massaging dressed kale is simply to bunch the undressed kale leaves together and slice them thinly as if slicing cabbage for slaw. Then of course toss them in the dressing. The narrow kale ribbons that result are easy to chew.

Great salad!I wound up adding half of a peach to the dressing and emulsifying it to give it a touch more sweetness.

Used baby kale - easier and already tender

I made this again today, this salad is so good it tastes like dessert! This time however, I carefully cut the cornbread into cubes and dropped them onto a board sprinkled with the paprika. Next I sprayed olive oil on a foil lined cookie sheet, tossed the bread cubes and paprika onto the foil, then spritzed them liberally with olive and sprinkled more paprika on top. I roasted them in the oven at 350 until lightly brown and crispy. These turned out so much better than cooking them in a skillet.

This was so simple and very yummy! I followed the directions as written...except I kept my cornbread croutons a bit on the larger size. They provided an interesting texture to the salad that I enjoyed! They were more like fritters than croutons. Will definitely be trying this recipe again.

Very good and low effort. I skipped the cornbread and the cheese, due to a mix of dietary reasons, laziness, and what I had on hand.When making the dressing, leave the onions aside while whisking together the other ingredients. Once you have a good emulsion, add the onions.

I wonder whether cornbread style is at the root of the crumbling issue here. My cornmeal-heavy Southern style cornbread will become crumbs with this treatment, but my neighbor's sweet wheat-heavy cakey version could break into croutons. I suspect this recipe is written for the latter.

Not only did the cornbread immediately become all crumbs, but over medium high heat they were starting to burn after only two minutes. There has got to be a better way to make cornbread croutons. Next time I will try spraying on the oil and toasting them in the oven.

Delicious. Southern gal here who seems to have left over cornbread often enough so incorporated it into this "Kale Salad with Peaches" was perfect. I went right by the recipe being the 1st time to fix it, and it doesn't need to be changed in any way. I used gorgonzola cheese. Blue Cheese work well too I bet.