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Southern Panzanella Salad

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • For the Salad:
  • 1 (8.5 ounce) box Jiffy Corn Muffin Mix, prepared as a cornbread
  • 1 delicata squash, left unpeeled, sliced in half and seeds removed, sliced into 1/2-inch half circles
  • 2 tablespoons olive oil
  • sea salt and fresh cracked black pepper
  • 1 tablespoon olive oil
  • 1 cup diced andouille sausage
  • 2 cloves garlic, minced (about heaping tablespoon)
  • 6 heaping cups kale leaves, chopped to bite size
  • 1 (15 ounce) can black eyed peas, drained and rinsed
  • 3/4 cup grated white cheddar cheese
  • 1/3 cup pickled red onions
  • For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 2 teaspoon minced shallot
  • 1 teaspoon dijon mustard
  • 1 tablespoons finely chopped parsley
  • sea salt and fresh cracked black pepper to taste


  1. This salad requires a bit of prep. Place a rack in the upper third of the oven and preheat oven to to 375 degrees F. Start by baking the cornbread in a 8 or 9-inch square baking pan according to the box instructions. Allow the cornbread to cool completely and cut the cornbread into 1-inch cubes. Spread the cubes in a single layer across a parchment lined baking sheet.
  2. Toast the cornbread cubes until lightly golden, flip the cubes around the pan and toast again. Remove from the oven and allow to cool in a bowl.
  3. Placed the sliced delicata squash pieces onto the parchment lined sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper. Bake the squash pieces until sizzling, lightly golden around the edges, and fork tender. The time will vary depending on how thick your slices are. About 20 – 25 minutes in the oven should do! Remove once tender and allow to cool.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage and cook to browned on all sides, about 5 minutes. Add the minced garlic and saute for 1 minute more.
  5. Add the kale leaves and toss around the skillet until the leaves begin to wilt and make room in the pan.
  6. Add the drained beans and toss until warmed through – about 4 minutes. Remove the mixture from the heat.
  7. Stir in the grated cheese. Add the roasted squash and toasted cornbread. Toss to combine.
  8. Whisk together the dressing ingredients until well combined and emulsified. Drizzle the dressing over the salad. Top with pickled red onions. Enjoy slightly warm or at room temperature.
  9. This salad is best enjoyed the day it is made!