Cornbread, Delicata Squash And Black Eyed Pea Kale Salad
Recipe Intro From pinchandswirl

This recipe is featured in our Weekly Meal Planner here!

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



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!