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Kwanzaa Kale Salad

This Kwanzaa Kale Salad is a flavorful way to turn those holiday leftovers into a savory treat!

20 mins
4 Serving(s)
Kwanzaa Kale Salad


  • 2 1/2 cups leftover cornbread, cubed
  • 3 oz. Schnucks Parmesan cheese
  • 2 oz. Schnucks olive oil
  • 6 oz. kale, stems removed
  • 1/3 cup Marzetti Simply Lemon Vinaigrette Dressing
  • 2 tbsp. maple syrup
  • 1/2 tsp. red pepper flakes
  • 12 cherry tomatoes, halved
  • 3 strips cooked bacon, crumbled
  • 1/4 cup toasted pecans
  • 1 leftover creole fish fillet, flaked


  1. Preheat oven to 400 degrees. Add cubed cornbread to baking sheet, sprinkle parmesan over top, drizzle with oil and toss gently to combine. Bake in a single layer until golden brown, about 10–15 minutes.
  2. In a large bowl, add torn kale leaves. Using your hands, massage and rub leaves together for 2–3 minutes until leaves soften and turn dark green.
  3. In a small bowl, whisk together lemon vinaigrette with maple syrup and red pepper flakes. Add dressing to kale and toss to combine.
  4. Top salad with cheesy cornbread croutons, cherry tomatoes, bacon crumbles, pecans and flaked creole fish. Season with salt and pepper, if desired. Serve immediately.

Recipe Notes

Nutrition Facts

515 Calories Per ServingFat: 30gSaturated Fat: 8gCholesterol: 48mgSodium: 785mgCarbohydrates: 41gFiber: 3gSugars: 7gProtein: 20g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe