Watermelon & Arugula Salad with Cornbread Croutons
 
 
Serves 2
Author:
Ingredients
Vegan Cornbread
  • 1 cup unbleached all purpose flour
  • 1 cup fine ground corn flour
  • 1 cup unsweetened almond milk
  • ½ organic sugar
  • ⅓ cup unrefined coconut oil, melted
  • 2 tablespoons ground flaxseed
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
Maple Dijon Vinaigrette
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon wholegrain Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
Watermelon & Arugula Salad
  • ¼ pan prepared Vegan Cornbread, cut into large cubes
  • 3 tablespoons prepared Maple Dijon Vinaigrette
  • 2 large handfuls arugula (roughly 2 cups)
  • 1 cup watermelon, chopped
  • 1 cup heirloom tomatoes, chopped
  • cooking spray
  • sea salt
Instructions
Vegan Cornbread
  1. Combine flaxseed with 6 tablespoons water and set aside (this is your flax egg). Add 1 teaspoon apple cider vinegar to almond milk and set aside. Allow both to sit for at least 20 minutes to allow flaxseed to thicken up and almond milk to curdle.
  2. Preheat oven to 350 F. Combine flour, corn flour, baking powder, baking soda and sea salt in a bowl. Whisk until just incorporated. In a separate bowl combine sugar, flax egg, almond milk and coconut oil. Add wet mixture to dry ingredients and mix.
  3. Pour batter into an 8x8 pan lined with parchment paper or coated with cooking oil. Bake for 25 - 30 minutes until a toothpick inserted in the center come out clean. Remove from the oven and allow to cool completely before cutting. Cornbread can be made up to a day in advance.
Maple Dijon Vinaigrette
  1. Whisk together all ingredients and store in the refrigerator.
Watermelon & Arugula Salad
  1. Preheat oven to 400F. Coat cornbread cubes with cooking spray and a sprinkle of sea salt and lay out on a parchment lined cooking sheet. Bake for 15 - 20 minutes, flipping every 10 minutes, until golden brown. Allow to cool completely.
  2. To assemble salad, divide arugula, watermelon and tomatoes between two bowls. Top with croutons and drizzle with vinaigrette.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/watermelon-arugula-salad-with-cornbread-croutons/