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Cornbread, Squash, and Bacon Salad
Recipes
Cornbread, Squash, and Bacon Salad
6 servings
40 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 (15 oz) package Bakery homestyle cornbread
  • 4 oz Colby Jack cheese
  • 1 large, fresh jalapeño pepper
  • 6 slices bacon
  • 1 package tomato and squash sheet pan/air fryer kit (sliced fresh zucchini and yellow squash, grape tomatoes, and garlic-herb seasoning; about 1 lb)
  • 3 tablespoons olive oil
  • ½ cup apple vinaigrette (or salad dressing)
  • 2 tablespoons stone-ground mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 cups baby arugula

Steps

    1. Preheat oven to 375°F. Line 2 baking sheets with foil. Cut cornbread and cheese into ¾-inch cubes. Chop jalapeño finely, discarding membranes and seeds if desired. Cut bacon into bite-sized pieces (wash hands).
    2. Bake sheet pan vegetables following package oven instructions, using listed oil. Spread cornbread in single layer on second baking sheet. Bake 5–7 minutes until toasted, then remove from baking sheet.
    3. Meanwhile, place bacon in large sauté pan on medium. Cook 6–8 minutes, stirring occasionally, until bacon is crisp. Remove bacon, leaving drippings in pan. Whisk in vinaigrette, mustard, salt, and pepper until blended and hot. Reduce heat to low and keep warm.
    4. Place sheet pan vegetables, cornbread croutons, cheese cubes, jalapeños, bacon, and arugula in large bowl; pour in warm dressing and toss to coat. Let stand 5 minutes before serving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 610, Total Fat 42g, Sat Fat 12g, Trans Fat 0g, Chol 70mg, Sodium 1400mg, Total Carb 46g, Fiber 2g, Total Sugar 21g, (Incl. 17g Added Sugars), Protein 12g, Vitamin D 6%, Calc 15%, Iron 10%, Potassium 6%