Autumn Harvest
Salad

From Baba’s Thanksgiving kitchen

I make cornbread dressing every year, and I always make my own cornbread cubes for it. You should try making them—they’re super easy and delicious! For this autumn salad, I toss the cubes with a little olive oil and chipotle and bake them into crunchy croutons. They’re right at home with the roasted vegetables, cranberries, pumpkin seeds, feta, and maple dressing.

Watch: chipotle cornbread croutons

A short illustrated guide to tossing, baking, and adding the croutons to the salad.

How to make it

Directions

1. 1

   Make the cornbread: Heat the oven to 400°F. Grease a small baking dish or 6-inch skillet. Whisk the cornmeal, flour, baking powder, and salt. In another bowl, whisk the egg, buttermilk, and melted butter. Stir wet into dry just until combined. Bake for 15–20 minutes, until golden and a toothpick comes out clean. Cool completely.

2. 2

   Roast the vegetables: Raise the oven to 425°F. Toss the sweet potato and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet. Roast for 25–30 minutes, turning once, until browned and tender. Let cool slightly.

3. 3

   Make the chipotle cornbread croutons: Lower the oven to 375°F. Cut the cooled cornbread into bite-size cubes. Mix 1 tablespoon olive oil with ⅛ teaspoon chipotle chile powder and a pinch of salt. Gently toss with the cubes. Spread on a baking sheet and bake for 12–18 minutes, turning once, until crisp at the edges. Let cool.

4. 4

   Whisk the dressing ingredients together. Taste and adjust the salt or maple syrup to your liking.

5. 5

   Arrange the greens on a platter. Add the roasted vegetables, cranberries, pumpkin seeds, and feta. Drizzle with maple dressing and scatter the cornbread croutons over the top just before serving.