Midwestern Cornbread Salad with Tangy Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and hearty salad combining sweet cornbread cubes, crisp veggies, and a zesty homemade dressing inspired by the vibrant spirit of Lincoln, Nebraska. This american-inspired salads (vegetarian) ready in about 25 minutes blends cubed cornbread, halved cherry tomatoes, medium, diced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 6 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Spread 3 cups cubed cornbread evenly on a baking sheet and toast for 10 minutes until slightly crisp and golden.
  2. Step 2: In a large salad bowl, combine 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1 medium diced red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Add toasted cornbread cubes to the salad bowl, pour the dressing over all ingredients, and toss gently to combine. Let sit for 10 minutes at room temperature before serving to allow flavors to meld.

Equipment for this recipe

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Frequently asked questions

How long does Midwestern Cornbread Salad with Tangy Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Midwestern Cornbread Salad with Tangy Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Midwestern Cornbread Salad with Tangy Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Midwestern Cornbread Salad with Tangy Dressing for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Midwestern Cornbread Salad with Tangy Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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