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Peach Goat Cheese Salad with Cornbread Croutons

Prep Time 10 minutes
Cook Time 22 minutes
Servings 4

Ingredients

  • 4 cups cubed or torn cornbread (into 1-inch pieces, homemade or store bought)
  • 7 cups loosely packed greens (arugula, mixed greens, butter lettuce, romaine, etc…)
  • 2 cups fresh herbs (basil, cilantro, mint, and/or parsley)
  • 2-3 ripe summer peaches, chopped
  • 1 cup crumbled goat cheese
  • Black pepper

For the dressing:

  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1-2 tbsp finely chopped pickled jalapeños*
  • 1 tsp soy sauce or tamari
  • 1/4 tsp kosher salt
  • *This will add spice, so use more or less depending on your preferences. If you want to skip it, see the tip below.
  • Simplify it! ~ If you want to skip making a dressing or don’t like the spice, just toss the greens, herbs, and peaches in 3 tbsp lime juice and ½ tsp salt. After assembling your salad, top with a generous amount of your best olive oil. This is my favorite way to throw a salad together in the summer!
  • Note: ~ This salad does not keep very well (gets soggy), so try to just dress as much as you think you’ll eat. 
  • Make it a meal! ~ Add a scoop of this week’s Green Goddess Chicken Salad or grilled chicken or steak.

Items you can prep ahead (optional)

  • Make cornbread and cube 4 cups worth (homemade or store bought)
  • Mix together arugula and herbs
  • Chop 1-2 tbsp pickled jalapeños and make the dressing

Instructions

  • Preheat the oven to 375F. Add cornbread pieces to a baking sheet. Drizzle 2 tablespoons oil over top along with ½ teaspoon salt and carefully toss to coat using your hands. Spread out into an even layer.
  • Bake for 10 minutes, then flip the corn bread pieces over and bake for 10-12 minutes more, or until toasted and golden
  • In a small jar, add the oil, lime, jalapeños, soy sauce, and salt and shake vigorously to combine (see note to skip this step!).
  • In a large bowl, add the greens, herbs, and peaches. Drizzle the dressing over top and use your hands to gently toss to coat (using your hands to toss delicate greens/herbs/fruit will prevent them from getting bruised).
  • Serve the salad topped with plenty of goat cheese, cornbread croutons, and black pepper.

Notes

Substitutions:

  • Use any seasonal ripe fruit in place of peaches (strawberries would be yummy!).
  • To make gluten-free, use GF cornbread or follow my Whole Wheat Olive Oil Cornbread recipe, but substitute the whole wheat flour with 1:1 gluten-free all-purpose flour.
  • To make vegan/dairy-free, substitute the goat cheese with chopped avocado tossed in lemon and salt. 
  • See recipe note on dressing option and jalapeños.

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Salad: up to 3 days
    • Cornbread croutons: up to 7 days
    • Note: this salad does not keep very well, so try to just dress as much as you think you’ll eat. 

Leftovers + Repurposing:

  • Eat right out of the fridge or let it come to room temp first for better flavor. Top with croutons, goat cheese, and a squeeze of lime.