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

Cuisine Southern

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings people

Calories 517kcal

Author Marissa Stevens

Ingredients

½ recipe skillet cornbread cut into 1-inch cubes (or 12 ounces of other cornbread)
1 delicata squash unpeeled, seeded and cut into ½-inch strips
4 slices bacon cut into ¼-inch strips crosswise
4 tablespoons butter ¼ cup
24 leaves fresh sage coarsely chopped
½ 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 ½ 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