Made from scratch cornbread gets sliced and toasted for croutons in this sweet and savory kale salad. The honey dijon dressing is the cherry (tomato) on top!
3linkschicken sausage, sliced into disksany flavor
¼cupgorgonzola crumbles
½pintcherry tomatoeshalved
cornbread croutons (recipe below)
honey dijon dressing (recipe below)
cornbread croutons
1cupcorn meallike Bob's Red Mill
1 ⅓cupbuttermilk
1cup gluten free flourlike Bob's Red Mill
¼cup sugar
2tsp.baking powder
½tsp.baking soda
½tsp.salt
¼cup melted buttercooled
2 eggs
honey dijon dressing
4tbs.dijon mustard
2tsp.honey
½tsp.salt + pepper, each
1tsp.garlic powder
1pinchcayenne pepper
4-6tbs.olive oil
Instructions
Preheat oven to 375 degrees. In one bowl, combine cornmeal and buttermilk. Then in the other, mix together all dry ingredients: flour, sugar, baking powder, baking soda and salt.
Add the eggs and melted butter to the corn meal mixture, then fold in the mixed dry ingredients. In a greased 9x13 dish, pour in mixture. Bake for 20 minutes then let cool.
Whisk together all ingredients for the dressing, drizzling in the oil last. Season and adjust to taste.
Heat a skillet sprayed with cooking spray to medium high heat, then place chicken sausage disks into one layer. Cook for 2-3 mins then flip and cook another 2-3 mins. Remove from pan.
Once cornbread has baked and cooled slightly, flip over onto cutting board and slice into 1" croutons. Add more cooking spray to the same pan you sautéed the sausage and heat to medium. Add in croutons and let cook for a few minutes until golden, then flip.
In a large salad bowl, add chopped kale and pour half of the dressing over top. Use tongs or hands to massage kale, then add chicken sausage, tomatoes and gorgonzola. Once croutons have crisped on both sides, add to salad along with second half of dressing. Toss carefully!