Cornbread, Delicata Squash And Black Eyed Pea Kale Salad
"Cornbread salad is the best way to use leftover skillet cornbread! It's a mouthwatering mixture of buttery crisp cubes of cornbread, bacon, roasted delicata squash, black eyed peas, kale and butter-fried sage all tossed in a tangy vinaigrette. • Recipe:"
-- @pinchandswirl
Recipe Intro From pinchandswirl

This recipe is featured in our Weekly Meal Planner here!


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



For the full recipe head over to @pinchandswirl's blog here!