Pioneer Woman BBQ Salad

Pioneer Woman BBQ salad takes 20 minutes and pulled pork, cornbread croutons and a tangy vinaigrette to make a hearty main-course salad. It's an easy summer cookout salad for Fourth of July, Father's Day or weeknight dinners, and it's loaded with crunchy cabbage, dill pickles and fried onions.

Toast the cornbread cubes until they're crispy and golden, because soft cubes soak up dressing and lose their crunch. Skip this step and your croutons turn to mush by the time you serve it.

The dressing comes together in a jar with a vigorous shake, which pulls the ketchup and brown sugar into the oil and vinegar without needing a whisk. A splash of liquid smoke rounds out that authentic barbecue flavor without any extra cooking time.

Pioneer Woman BBQ Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calorieskcal

Crispy cornbread croutons sit on a bed of spring mix topped with shredded cabbage, matchstick carrots and warm pulled pork. A zingy barbecue vinaigrette drizzles over everything, finished with pickles and fried onions for crunch.

Ingredients

• 1/3 c. vegetable oil
  

• 1/4 c. apple cider vinegar
  

• 3 tbsp. ketchup
  

• 1 tbsp. brown sugar
  

• 1 tsp. Worcestershire sauce
  

• 1/2 tsp. smoked paprika
  

• 1/4 tsp. ground black pepper
  

• 1/4 tsp. liquid smoke (optional)
  

• 3 c. cubed cornbread (1-inch cubes)
  

• 1/4 c. melted butter
  

• 2 tbsp. mayonnaise
  

• 2 tbsp. apple cider vinegar
  

• 2 c. shredded red cabbage
  

• 1 c. matchstick carrots
  

• 1/2 tsp. ground black pepper
  

• 1 5-oz. container spring mix lettuce
  

• 1 lb. pulled pork
  

• 1/2 c. dill pickle slices
  

• 1/2 c. fried onions (such as French's)
  

Directions

• Preheat the oven: Preheat your oven to 350°F and get a rimmed baking sheet ready. You'll need it hot for the cornbread croutons.
• Make the dressing: Whisk 1/3 cup vegetable oil, 1/4 cup apple cider vinegar, 3 tablespoons ketchup, 1 tablespoon brown sugar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground black pepper and 1/4 teaspoon liquid smoke in a small jar. Shake vigorously and set aside.
• Toast the croutons: Gently toss 3 cups cubed cornbread in a medium bowl with 1/4 cup melted butter to coat evenly. Spread them in an even layer on the baking sheet and bake for about 15 minutes until golden and crispy, then let cool.
• Dress the slaw: Whisk together 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar and 1/2 teaspoon ground black pepper in a medium bowl until smooth. Add 2 cups shredded red cabbage and 1 cup matchstick carrots, then toss to coat.
• Assemble the salad: Arrange 1 5-ounce container of spring mix lettuce on a serving platter and sprinkle the cabbage mixture over it. Scatter 1 pound of pulled pork in chunks across the top, then drizzle with the barbecue dressing.
• Top and serve: Sprinkle the toasted cornbread croutons, 1/2 cup dill pickle slices and 1/2 cup fried onions over the salad just before serving. This keeps everything crispy and bright until you dig in.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought pulled pork for this salad?

Really, store-bought pulled pork from your favorite barbecue joint works great here and saves you cooking time. Warm it up gently in a skillet or microwave before adding it to the salad so it stays warm against the cold greens.

How far ahead can I make the cornbread croutons?

Toast the croutons up to 2 hours before serving and store them in an airtight container at room temperature. This keeps them crispy and ready to go whenever you're ready to assemble the salad.

What if I don't have liquid smoke?

Leave it out and you'll still have a delicious tangy barbecue dressing with plenty of flavor from the ketchup and Worcestershire sauce. The smoked paprika carries enough smokiness on its own.

Can I make the dressing ahead of time?

The dressing keeps in a sealed jar in the fridge for up to 5 days, so mix it whenever you have time. Just shake it well before drizzling it over the salad since the oil and vinegar separate.

What's the best way to keep everything crispy until serving?

Assemble the greens and slaw ahead, but wait to add the croutons, pickles and fried onions until just before you serve. Drizzle the dressing right before eating so nothing gets soggy.