With Thanksgiving just two days away, chances are excellent that your menus are mostly set. You have already done the work of paring down a long list of possible recipes to the select handful that will grace your table. If you’re sure you’re done, great! Way to go! Come back to this post next month when you’re craving something refreshing and crunchy in the dead of winter. If there is one area where you think your holiday spread may have a void, I’d be willing to bet it is somewhere in the category of light and fresh vegetable-centric side dishes. In that case let me highly recommend this kale salad with cider vinaigrette and cornbread croutons.
This salad is very simple and incredibly refreshing. Simplicity is key right now and this delivers. With just a few mix-ins, it may not seem like much but I adore this winning combination. At least to me, this particular combination of flavors and textures is addictive. Even better, this will transport easily, making it a great option for contributing to someone else’s feast if you aren’t hosting the main event. Keep the croutons and dressing separate until just before serving for the best quality.
The cornbread croutons are easy as can be. Buy cornbread from the store if you must but I promise, you can whip up a batch at home in minutes. I used this recipe and after many past attempts at cornbread for croutons, I am finally satisfied with the result. I based this salad off of a dish I love at a local restaurant. The first time I attempted to recreate it was a definite fail. I’m so glad I tried again because this version turned out beautifully. I hope you love this dish as much as I do!