Seasonal hearty greens are tossed in a vinaigrette made with cranberries roasted over high heat. Cornbread is cubed, seasoned and drizzled with olive oil and baked crisp for a lovely winter salad topping.
Ingredients for vinaigrette:
Ingredients for croutons:
Ingredients for salad:
- Preheat oven to 450°F and move the oven rack to the top shelf. Arrange cranberries, shallots and garlic on a baking sheet and drizzle with oil. Roast for 10 minutes or until cranberries burst.
- Put cranberries, shallots and garlic into a blender with mustard, vinegar and honey. Blend until smooth and stir in chopped sage. Set aside until ready to serve.
- Reduce oven temperature to 350°F. Toss cornbread with olive oil and season with salt and pepper. Arrange on a baking sheet and bake for 10 minutes or until croutons are crisp and golden brown.
- Toss kale, chard and brussels in a large bowl with dressing. Top with croutons before serving.
Tips: The salad dressing and croutons can easily be made ahead for quick salad prep. Boxed cornbread or purchased cornbread works perfectly.
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