"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: https://pinchandswirl.com/cornbread-salad/"
Cornbread, Delicata Squash And Black Eyed Pea Kale Salad
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!