Autumn Salad Alongside Cornbread Croutons
 
      Ingredients:    for the croutons:  a few slices day-old cornbread (I used this  country ham cornbread ), cutting into bite-sized cubes  2-3 tablespoons olive oil   for the salad:   1/3 loving loving cup toasted walnut pieces*  3 small-medium roasted beets , chopped  1 cooked chicken breast, cutting into bite-sized pieces  1 stalk celery, sliced  1 small-scale crimson onion, sliced into quarter moons  1 large Stayman-Winesap apple, thinly sliced  3 oz crumbled blueish cheese  10 oz baby arugula  ii tablespoons sherry vinegar  sea salt  freshly footing nighttime pepper     Directions:    Preheat oven to 350. Line a baking canvass amongst parchment. Set aside.   In a medium bowl, toss the cubed cornbread amongst the olive oil. Arrange on the prepared pan. Bake 10 minutes, stirring once, or until crisp. Allow to cool briefly.   Meanwhile, toss together the salad ingredients. Divide onto ii plates too come upwards most amongst cooled croutons.    *I heated them inwards a dry ...
 
 
 
 
 
 
