Greens and Cornbread Salad
 
 
Serves: 6 servings
Ingredients
  • 7 cups (1-inch) cubed cornbread
  • 3 cups chopped stemmed fresh kale
  • 3 cups chopped fresh beet greens
  • 2 cups fresh arugula
  • 1 cup halved assorted cherry tomatoes
  • ¼ cup thinly sliced red onion
  • Tangy Buttermilk Dressing (recipe follows)
Instructions
  1. Preheat oven to 450°.
  2. Spread cornbread cubes onto a baking sheet; bake until toasted, about 20 minutes, turning halfway through.
  3. In a large bowl, gently toss together toasted cornbread cubes, kale, beet greens, arugula, tomatoes, and onion. Drizzle with Tangy Buttermilk Dressing; toss gently. Serve immediately.
Recipe by Southern Cast Iron at https://southerncastiron.com/greens-and-cornbread-salad/