Harvest Apple Cornbread Panzanella

Harvest Apple Cornbread Panzanella

Makes 6 servings. Recipe is by Crystal Schlueter, Northglenn, Colo.

2 tsps. extra-virgin olive oil

4 apple chicken sausage links, cut into 1/2-inch-thick slices

Cornbread:

1 (7-oz.) pkg. Martha White Sweet Yellow Honey Cornbread & Muffin Mix or Sweet Yellow Cornbread & Muffin Mix

2⁄3 cup milk

1 large egg

1/4 tsp. dried rubbed sage

1/2 cup chopped pecans

Salad:

2 Fuji or Honeycrisp apples, cored and cut into bite-sized pieces

1 tsp. lemon juice

1/2 small red onion, halved and thinly sliced

4 cups packed baby kale

1/2 cup shredded sharp cheddar cheese

Dressing:

1/2 cup extra-virgin olive oil

2 tbls. red wine vinegar

2 tbls. apple cider

Salt and cracked black pepper, to taste

For sausage:

Heat oven to 425 degrees. Place 8-inch cast-iron skillet over medium-low heat. Cook sausage in olive oil for 10 minutes or until heated through, stirring frequently.

For cornbread:

1. Whisk together cornbread mix, milk, egg, sage and pecans in medium bowl.

2. Remove sausage from pan and drain briefly on paper towels. Keep warm.

3. Pour cornbread mixture into the hot pan. Bake 15 to 20 minutes or until golden brown. Cool slightly and cut into 1-inch cubes.

For salad:

Stir together apples and lemon juice in large bowl. Add onion, kale, cheese, sausage and cornbread cubes.

For dressing:

Whisk oil with vinegar, cider, salt and pepper. Pour over salad. Toss gently to coat. Serve immediately.