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.
Servings: 6 people
Ingredients
- 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 oil or more
- 1 tablespoon red wine vinegar
- salt and freshly ground black pepper to taste
Instructions
- 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.
Notes
A quarter round of my skillet cornbread is just the right amount for this salad, but you can use any cornbread recipe you like.
Nutrition
Calories: 517kcal | Carbohydrates: 49g | Protein: 14g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 394mg | Potassium: 897mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6288IU | Vitamin C: 67mg | Calcium: 173mg | Iron: 4mg
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