“Autumn Supper Salad with Crispy Cornbread Croutons”

fall salad

Shhhhhh…did you hear it? Summer made a very quiet exit as Autumn crept in. I hardly noticed. Did you?

Regardless of the seasons we eat salads for Supper. Salads as entrees, not as sides. Salads with ravioli scattered on top, salads with thinly sliced steak nestled amongst the greens, salads with fruit & cheese. Spinach, Mixed Greens, Kale, Arugula. Carrots, Tomatoes, Berries and Plums. Feta, fresh Mozzarella, shreds of Parmesan Reggiano. Croutons made from baguettes, ciabatta bread or cornbread cut up &  tossed with olive oil & herbs, cooked until crispy.


Here is what you will need to make one of our favorite salads with lots of healthy stuff.

For the Salad: Salad greens such as Arugula, Spinach, Kale or Mixed Green. A handful of berries, grape or cherry tomatoes, figs or grapes, plums & Feta Cheese

1. Place greens in a bowl. Cut figs & plums into quarters and add to the bowl. Top with berries. Cut cherry tomatoes in half and toss into bowl. Crumble Feta over everything keeping it in somewhat big chunks. Set aside or cover and keep chilled until ready to serve.

Figs on cutting board


arugula salad

For the cornbread croutons you will need some precooked cornbread (available at most groceries in their deli), olive oil, shredded Parmesan.

1. Add olive oil to a skillet and heat over medium high heat. Cut cornbread into cubes. Place in hot skillet in a single layer tossing gently with olive oil. Turn once to brown on both sides. Sprinkle with shredded Parmesan and let melt somewhat. Remove pan from the heat.


cornbread croutons

Serve Autumn Salad topped with these slightly warm,  crunchy croutons and add a light drizzle of a light balsamic vinaigrette.

Life is busy. What could be easier than a salad for supper?

19 thoughts on ““Autumn Supper Salad with Crispy Cornbread Croutons”

    1. Nancy, so great to hear from you…as we say here in the South…in October I am busier than a one armed paper hanger? I am not at all sure what that means exactly, but I think it fits. Everyday booked until mid November either in or out-of-town..this makes me both happy and a bit not-so-happy. You know what I mean? Many hugs to you my friend.

      1. I know exactly what you mean! BTW, corn bread croutons–brilliant! I hope your travels bring you to NYC sometime.

  1. Love everything about this — especially the cornbread croutons (and figs, of course). What a clever idea.

    1. Candace, how nice that you stopped by Food on Fifth. This salad topped with those croutons was just the best of many worlds…it was healthy, just a bit decadent with the Feta & Figs and homey with the addition of the cornbread croutons. Thanks.

    1. Well here in the Southern United States Claire pre-cooked cornbread at a supermarket it just about as common as mud. Just make your own which is what I do sometimes as well when I have the time. I also make my croutons with every other kind of bread in the world…ciabatta, baguettes, whole wheat loaves..etc..all are good. I just have a real love for these cornbread croutons as I love the texture and crispy outer layer after they are toasted. Great to hear from you Claire.

      1. I find it fascinating what one country stocks as normal and another country hasn’t a clue about!
        Strangely enough East of Eden posted a recipe with her cornbread recipe so I’ve saved it 🙂 Serendipity !

  2. You’ve outdone yourself on this salad. That looks divine, and people rarely mix tomatoes in with their fruit but I love the combo, especially considering tomato is a fruit. whatchagonnado? Love the snaps as usual.

    1. Charles, thanks so much for stopping by Food on Fifth. It means so much to me. We always combine tomatoes with other fruits in a salad and really love the flavors popping in the mouth at the same time..a bit tart, a bit sweet…lots of good.

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