Banana Bread Salad

When you’re in quarantine and baking banana bread becomes a weekly activity, you suddenly wonder what to do with all of that damn banana bread! This recipe is one of a series called Banana Bread Five Ways, full of creative, easy ways to make more of your quarantine baking.

Did I just say salad??

What is this blog if I’m suddenly telling you about salads? I know, it’s wild, who am I? But this salad is completely and utterly crazy good and filled with warm spices and cool, fresh blueberries. And if you have banana bread on hand, and let’s face it, these days we all do right now, then you’re in luck.

It’s an easy, deliciously light spring mix salad full of toasted cashews, juicy, bright blueberries, and crispy, crunchy banana bread croutons. And I’m even including the curry vinaigrette that I drizzled over the whole thing, because you’re going to need it.

Banana Bread Salad

Banana Bread Croutons

Ingredients:

• 100g banana bread, cut into cubes (about 2 slices)

• 1.5 Tbsp olive oil

• Kosher salt, to taste

Directions:

1. Preheat oven to 350F and line a small cookie sheet with parchment paper.

2. In a small bowl add banana bread cubes and drizzle olive oil over them.

3. Roll cubes around in bowl with your hands until cubes are lightly coated in olive oil.

4. Evenly distribute on lined cookie sheet. Sprinkle salt over top.

5. Bake for 13-15 minutes until bread doesn’t bounce back when you press with your finger. Err on the side of crispy, because I ever so slightly burned mine and they were still incredible.

6. Store in an airtight container for up to 3 days.

Curry Vinaigrette

Ingredients:

• 1 Tbsp red curry paste

• 1 Tbsp Dijon mustard

• 1-2 tsp maple syrup 

• 1 Tbsp sherry vinaigrette 

• 1 tsp lime juice

• Zest of 1 lime

• 1 tsp curry powder

• 1/4-1/3 c olive oil

Directions:

1. In a small bowl, whisk together all ingredients (except olive oil) until homogenous.

2. Add in the olive oil in a slow, steady stream, whisking constantly to emulsify.

3. Store in refrigerator for up to a week.

Salad Assembly (Makes a salad for two)

1. In a large bowl, add leafy greens, blueberries and toasted cashews (saving some of both for topping!) into a bowl.

2. Using salad tongs, very lightly coat with curry vinaigrette, about 2 to 3 tablespoons.

3. Add salad to two bowls and top with remaining blueberries and cashews, and banana bread croutons.

4. If you want to make it a full meal, add 2-4 ounces of grilled chicken per person.

5. Enjoy!