Autumn Salad Amongst Cornbread Croutons
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7Wi7S20CyQekHy1Ts8NdU-w-IbqcTPDxrPBzXhwOOaJ8U0Ii5Qb_n0h9vMgfUwEE-AXI-YH15XMEcIE3U1mDhZSeIT6mXYwfXir3fe3STGxpczqSD19-2hXtZS5WurVSwPcovwyGnE8/s640/autumnsald2.jpg)
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 cup toasted walnut pieces* three small-medium roasted beets , chopped 1 cooked chicken breast, cutting into bite-sized pieces 1 stem celery, sliced 1 modest crimson onion, sliced into quarter moons 1 large Stayman-Winesap apple, thinly sliced three oz crumbled bluish cheese 10 oz infant arugula 2 tablespoons sherry vinegar ocean salt freshly basis dark pepper Directions: Preheat oven to 350. Line a baking sail alongside parchment. Set aside. In a medium bowl, toss the cubed cornbread alongside 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 2 plates together with come about alongside cooled croutons. *I heated them inwards a dry out s...