Description
This savory and sweet salad utilizes the best of summer produce, including fresh peaches, corn, cucumber, and pickled red onions on a bed of crisp lettuce. Golden and crunchy cornbread croutons adorn the top along with a sprinkle of blue cheese crumbles. Just toss pulled pork with your favorite BBQ sauce - I prefer a smoky mesquite - and layer it on top. This salad is summer in a bowl!
Ingredients
For the cornbread croutons:
- 2 heaping cups (about 282 g / 10 oz) cornbread * cut into 1-1 1/2 inch cubes
- 2 tbsp olive oil
- 1/2 tsp Kosher salt
- Cracked black pepper, to taste
For the rest of the salad:
- 1 lb leftover fully-cooked pulled pork (I prefer pork shoulder)
- 210 g (about 3/4 cup) BBQ sauce **
- 1 lb crunchy lettuce, chopped (I prefer iceberg or romaine)
- 2 medium (about 1 lb) peaches, pitted and sliced (I prefer yellow freestone)
- 1 ear of grilled corn, kernels cut from the cob (cob discarded) - OR - 85 g (1/2 cup) frozen fire-roasted corn, defrosted
- 1/2 medium (about 150 g) English cucumber, sliced
- 1/4 large (about 65 g) pickled sliced red onion *** - OR - 1/4 (about 50 g) raw red onion, sliced
- 4 oz blue cheese, crumbled (I prefer Roquefort or gorgonzola)
- Optional: Blue cheese or ranch dressing ****
Instructions
For the cornbread croutons:
- Preheat your oven to 400 degrees F / 205 C. Line a baking sheet with parchment paper.
- Add cubed cornbread to the baking sheet. Drizzle with olive oil, then sprinkle with Kosher salt and cracked black pepper to taste. Toss by hand until the oil, salt, and pepper are reasonably well-dispersed.
- Bake for 10-minutes. Then carefully flip the cornbread cubes over and bake for an additional 5-minutes until golden with crisp outers. Reserve to the side.
For the rest of the salad:
- In a medium bowl, combine the pulled pork and your preferred BBQ sauce. Toss until well dispersed and reserve to the side.
- In a large salad bowl, add the lettuce, peaches, corn, cucumber, red onion, and blue cheese. Top with the reserved BBQ pulled pork and toss to combine. Serve with the reserved cornbread croutons on top.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
* You can use whichever cornbread you prefer to make the cornbread croutons. I love this Brown Butter Buttermilk Skillet Cornbread!
** You can use a homemade BBQ sauce like this Spicy Red, this Carolina Gold, or this Chipotle Peach, or use a bottled version -- we love Stubbs' Smokey Mesquite and Lillie's Q Smokey
*** Find a quick video of my recipe for Refrigerator Pickled Blueberries and Red onions here (the blueberries are wonderful in this salad too!) -- Recipe listed in the caption!
**** I don't think this salad requires additional dressing, however, if you would like to add one, a blue cheese dressing or this Buttermilk Jalapeno Ranch Dressing would be a nice option for a bite of creamy heat that would pair really well with the bbq pork and peaches.
Nutrition
- Serving Size: 1 serving
- Calories: 568
- Sugar: 25 g
- Sodium: 1213 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 79 mg