Cherry Creek Grill is one of my favorite restaurants in Denver. I make a point of eating there whenever I’m in town. I always order the smoked salmon appetizer—probably the best smoked salmon I’ve ever had—and the Macho Salad, minus the chicken, since I eat a vegetarian diet with an occasional serving of fish.
What is the Macho Salad?
The Macho Salad is a tasty and nutritious mix of ingredients. It’s got everything I love: sweet dates, creamy goat cheese, corn, juicy tomatoes, red onions, buttery avocados, pistachios, and the most incredible cornbread croutons. For more protein, you could also add some grilled chicken or tofu. 
The Recipe: My Take on the Macho Salad
Since I’m not in Colorado as often as I used to be, I created my version of this salad using ingredients I can find at my local Mercado and the organic farmer’s market in Portugal. It’s my take on the Macho Salad, and I love how it turned out.
The Cornbread Croutons: The Star of the Show
The croutons are everything in this salad, adding an unexpected texture and flavor. I made mine from a day-old batch of my Southern Honey Cornbread, and they turned out amazing. You can use a mix or store-bought cornbread (Whole Foods has delicious cornbread) or the Jalapẽno Cheddar Cornbread recipe if you’d like a spicier crouton. I’ve tried baking and alternatively browning them in a skillet, and either method works perfectly. They add a sweet, crunchy contrast that brings the whole dish together.
Choosing the Right Greens
You could use just about any lettuce for this salad, but I prefer mixed field greens. If you have some spicy arugula or radicchio to toss in, that’s even better. Arugula and radicchio’s peppery bite pairs beautifully with the sweet corn and dates, making each mouthful delectable. 
The Nutritional Goodies of the Macho Salad Ingredients
This vibrant Macho Salad is packed with nutrient-rich ingredients that deliver a variety of health benefits:
- Mixed Lettuce: A low-calorie base packed with vitamins A, C, and K, promoting healthy skin and strong bones.
- Dates: Naturally sweet and rich in fiber, they support digestion and provide a quick energy boost.
- Cherry or Pear Tomatoes: Loaded with lycopene, an antioxidant that supports heart health and reduces inflammation.
- Red Onion: Offers compounds that improve heart health and have anti-inflammatory effects.
- Corn: Provides fiber, antioxidants, and B vitamins to support digestion and eye health.
- Avocado: High in healthy fats, potassium, and fiber, which support heart health and maintain steady energy levels.
- Goat Cheese: Adds creaminess while supplying calcium and protein, making it an excellent option for stronger bones and muscles.
- Pistachios: Pistachios are rich in heart-healthy monounsaturated fats, protein, fiber, vitamin E, and lutein.
- Cornbread Croutons: Adds whole grains for additional fiber.
This Macho Salad is perfect as a meal on its own or as a standout side for any gathering. Its combination of sweet, savory, and tangy flavors will leave everyone asking for seconds.
Macho Salad With Cornbread Croutons
Ingredients
For the Honey Mustard Vinaigrette
- ½ cup olive oil
- 2 tablespoons apple cider or sherry vinegar
- 1½ tablespoons grain or country-style mustard
- 1 tablespoon honey
- 1 clove garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Cornbread Croutons
- 2 cups day-old cornbread cut into 1-inch cubes
- 2 tablespoons olive oil or melted butter
For the Salad
- 5 cups mixed lettuce greens
- 12 cherry or pear tomatoes halved
- 5 dates sliced crosswise
- â…“ cup thinly sliced red onion
- 1 cup cup corn kernels or kernels from 1 cooked cob
- 1 avocado cut into large chunks
- 4 ounces goat cheese crumbled
- ¼ cup shelled salted pistachios
- 1 –2 cups shredded or chopped chicken or tofu optional
Instructions
Make the Vinaigrette
- In a small bowl or jar, combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper.
- Whisk or shake well until fully emulsified. Set aside.
Prepare the Cornbread Croutons
Option 1: Bake
- Preheat oven to 375°F (190°C).
- Gently toss cornbread cubes with olive oil or melted butter.
- Spread in a single layer on a parchment-lined baking sheet.
- Bake for 10–12 minutes, flipping halfway, until golden and crisp.
- Cool before adding to salad.
Option 2: Sauté
- Heat a large skillet over medium heat.
- Add olive oil or butter, then the cornbread cubes.
- Sauté 6–8 minutes, tossing occasionally, until golden and crisp on all sides.
- Cool before adding to salad.
Assemble the Salad
- Place mixed greens in a large serving bowl.
- Add tomatoes, sliced dates, corn, and red onion.
- Gently arrange avocado chunks on top.
- Sprinkle crumbled goat cheese and pistachios over the salad.
- Add chicken or tofu, if using.
Dress and Serve
- Drizzle with the vinaigrette and toss lightly to coat.
- Top with cooled cornbread croutons just before serving.
Video
Nutrition
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Thanks for reading! For more recipes and wellness, explore A Nourished Life by Eva Marie.
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