Cornbread Salad

24 fresh sage leaves may sound like a lot, but, trust me, once they’re chopped and butter crisped you won’t mind. This recipe makes enough for four generous main course servings. 
Course Salad
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people


  • 1/2 recipe skillet cornbread cut into 1-inch cubes (or 12 ounces of other cornbread)
  • 1 delicata squash unpeeled, seeded and cut into 1/2-inch strips
  • 4 slices bacon cut into 1/4-inch strips crosswise
  • 4 tablespoons butter 1/4 cup
  • 24 leaves fresh sage coarsely chopped
  • 1/2 cup water
  • 2 cups frozen black eyed peas
  • 10 ounces kale very thinly sliced
  • 2 tablespoon extra virgin olive oils or more
  • 1 tablespoon red wine vinegar
  • salt and freshly ground black pepper to taste


  • Start by making Skillet Cornbread and reserve 1/2 of it to make this cornbread salad.

Cornbread Salad

  • Preheat oven to 400°F.
  • Line a rimmed baking sheet with parchment paper and arrange cubes of cornbread in a single layer. Bake for 10 minutes, or until lightly browned. Remove and place cubes in a large salad bowl. (Leave oven on.)
  • Line the same baking sheet with a fresh sheet of parchment paper. Spread delicata squash over the bottom in a single layer; sprinkle bacon pieces over the top. Season with salt and freshly ground black pepper. Bake for 30 to 40 minutes, or until bacon is browned and squash is tender – stir after about 20 minutes. Remove from oven and add to cornbread in salad bowl; toss to combine.
  • Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves; cook and stir until sage begins to crisp and butter smells slightly nutty. Add to cornbread and toss to combine.
  • In the same skillet (no need to wash it out) add water or broth, black eyed peas, and kale. Cook and stir for 4 to 6 minutes, or until peas are thawed and warm and kale has wilted slightly. Remove from heat and drizzle with olive oil, a splash or two of red wine vinegar, and salt and freshly ground black pepper to taste. Add to cornbread mixture and toss to combine. Serve.


A quarter round of my skillet cornbread is just the right amount for this salad, but you can use any cornbread recipe you like.