Peachy Arugula Salad with Cornbread Croutons

August  3, 2022
0 Ratings
Photo by BrittFiero32
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

This delicious salad is layered with seasonal vegetables and southern staples. Peppery arugula is topped with crispy pancetta, goat cheese, fresh peaches, and cornbread croutons. Lastly, it is dressed with a lemony vinaigrette that includes a hint of mint, basil and honey. —BrittFiero32

What You'll Need
  • Salad Ingredients
  • 6 cups arugula
  • 2 peaches, pitted and sliced
  • 1/3 cup pancetta, cubed
  • 4 ounces goat cheese crumbles
  • 3 cups cornbread, cut into 1 inch cubes
  • 2 - 3 tablespoons olive oil
  • Vinaigrette
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 teaspoons garlic, minced
  • 3 basil leaves
  • 8 mint leaves
  • 1 pinch salt and pepper, plus more to taste
  1. Preheat oven to 400 degrees. Gently toss cornbread cubes in 2 to 3 tablespoons of olive oil. Place cornbread cubes on a baking sheet, in a single layer. Bake for 4-6 minutes until golden and crisp, flipping cubes half way through. Remove and let cool.
  2. Next, in a nonstick pan, sauté pancetta for about 5 minutes. Once crispy and warmed through, drain excess oil and let cool.
  3. To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender.
  4. Plate salads by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side.
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