Harvest Kale Salad with Cornbread Croutons Recipe
Serves: 6
  • Cornbread Croutons:
  • ½ (or less) of an 8x8 cornbread (recipe on pamelasalzman.com)
  • Unrefined, cold-pressed extra-virgin olive oil or melted coconut oil
  • Sea Salt
  • Freshly ground black pepper
  • Sweet & Spicy Pecans: (or buy them from Trader Joe's)
  • 1 cup whole pecans
  • 1 Tablespoon unrefined coconut oil, melted
  • 1 Tablespoon brown sugar
  • 1 Tablespoon maple syrup
  • 1 teaspoon ground chipotle powder
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon minced fresh rosemary (optional)
  • 1 teaspoon salt + more for sprinkling
  • Pickled Onions:
  • 1 small or ½ large red onion, sliced very thinly by hand or using a mandoline
  • ¼ cup unfiltered apple cider vinegar
  • Dressing:
  • 2 teaspoons minced shallot
  • ½ teaspoon fine sea salt
  • A few twists of freshly ground black pepper
  • 2 Tablespoons raw apple cider vinegar (or the vinegar used to pickle the onions)
  • 2 Tablespoons natural-style apple juice, preferably organic
  • 2 teaspoons 100% pure maple syrup
  • 6-7 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 2 bunches black kale (a.k.a Tuscan, lacinato, or dinosaur kale), about 12-14 ounces, washed and dried
  • ⅔ cup pomegranate seeds or dried cranberries
  1. To make croutons, preheat oven to 400 degrees. Cut cornbread into 1” cubes or desired size. Place on a parchment-lined baking sheet, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss to coat. Bake for 15-25 minutes or until golden brown and slightly crispy. These can be left out to dry out for the rest of the day or can be done days in advance.
  2. When croutons are finished, turn the oven down to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together the oil, sugar, syrup, spices, rosemary and salt.. Drizzle oil mixture over pecans and toss to coat. Sprinkle with additional salt. Bake for 8-10 minutes or until toasted. Can be done the day before.
  3. To make pickled onions, place sliced onions in a bowl and cover with the apple cider vinegar. Let sit for 20 minutes. Can be done the day before and refrigerated. Remove from vinegar before adding to salad.
  4. Prepare the dressing: whisk all the ingredients in a small bowl until emulsified or place all dressing ingredients in a glass jar with a lid and shake until emulsified. Can be made several days in advance.
  5. Strip the kale leaves from the stems and compost or discard the stems. Finely shred the leaves with a sharp knife. Place in a serving bowl.
  6. Add enough dressing to coat the kale lightly. Massage the dressing into the kale leaves with your hands to soften the leaves. Add the croutons, pecans, pickled onions, and dried cranberries.
Recipe by Pamela Salzman at https://pamelasalzman.com/harvest-kale-salad-cornbread-croutons-recipe/