Southern-Style Pecan and Cornbread Salad with Buttermilk Dressing

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A vibrant salad combining sweet cornbread croutons, toasted pecans, and fresh greens tossed in a creamy buttermilk dressing, inspired by regional Southern flavors. This American-inspired salad recipe, ready in about 35 minutes, pairs cornbread loaf, pecans, mixed salad greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 1 (8-inch) cornbread loaf
• 1 cup, chopped pecans
• 5 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 3, thinly sliced green onions
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 350°F. Cut 1 cornbread loaf into 1-inch cubes and toss with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and toast for 12-15 minutes until golden and crisp, stirring halfway through.
2. Step 2: While cornbread toasts, lightly toast 1 cup chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to avoid burning.
3. Step 3: In a large salad bowl, combine 5 cups mixed salad greens, 1 cup halved cherry tomatoes, and 3 thinly sliced green onions.
4. Step 4: In a small bowl, whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
5. Step 5: Add the toasted cornbread cubes and toasted pecans to the salad bowl, pour the dressing over, and toss gently to combine. Serve immediately to maintain the crunch.