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The first step is to make the cornbread croutons. Sometimes I will make homemade cornbread and sometimes I will make cornbread from a box. You can also sometimes find pre-made cornbread at Trader Joe’s or other grocery stores, which is even easier! Just do whatever makes you happy and whatever is easiest for you. It will be delish any way you make it. I just chop a bunch of cubes and throw them on a foil-lined baking sheet.
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I broil them for about 10 minutes, give or take a few minutes. You def want to keep an eye on them. I turn them over a few times in the process. The key is to have crunchy cornbread croutons. Yum!
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Now let’s get moving onto the salad while the croutons cool down. I chop up the tomatoes and avocado into nice size chunks (and dates and almonds if they’re not already chopped).
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I toss all the rest of the ingredients in as I go.
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I add the cornbread croutons last because I want to be sure they are cool. I don’t want them melting my goat cheese!