Fall Cornbread Panzanella Salad with Maple-Mustard Vinaigrette

The title that was too long but actually describes the salad: Roasted Sweet Potato and Brussels Sprout Cornbread Panzanella Salad with Blue Cheese and a Maple Mustard Vinaigrette. A bit wordy, huh? I’ve been staring at Laura’s many awesome panzanella salads (I think she’s the queen of these salads) and then I saw Ashley post a cornbread version (gluten-free too!) I couldn’t resist making a fall version with cornbread because let’s be honest, I love cornbread. All the cornbread that didn’t go in the salad? I ate. Smeared with butter and honey.

Don’t be intimidated by the seemingly long list of ingredients. The cornbread is a simple two-step process, as is the roasting. The salad comes together quickly once the cornbread is made and the vegetables roasted. I think this salad would also be lovely with different fall produce like pumpkin, butternut squash, parsnips, rutabagas, or anything else your heart desires. I’m in love with the maple mustard combo (that I first started using with this twice-baked potato.) 

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Fall Panzanella Salad with Maple-Mustard Vinaigrette

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Preparation 15 mins 2017-07-21T00:15:00+00:00 Cook Time 60 mins 2017-07-21T01:00:00+00:00 Serves 2-4     adjust servings

Ingredients

• Cornbread
• 1/2 cups whole wheat pastry flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 2 large eggs
• 2 tablespoons maple syrup
• 1/4 cup walnut oil or melted butter
• 1/2 cup milk
• 1 tablespoon olive oil
• 2 teaspoons fresh minced rosemary
• Roasted Veggies
• 1 small sweet potato
• 1 1/2 cups quartered Brussels Sprouts
• 1/2 medium red onion, diced
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• Salad
• 2-3 cups fresh spinach
• 1 ounce blue cheese
• dressing
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown mustard
• 1 tablespoon maple syrup

Instructions

1. Preheat oven to 350˚ and lightly grease an 8x8 pan.
2. Combine pastry flour, cornmeal, baking powder, and sea salt in a bowl, stir to combine. In a separate bowl, whisk together eggs, maple syrup, walnut oil, and milk. Pour into dry ingredients and stir until batter is combined. Pour into prepared pan and bake until golden and springs back when pressed, 25-30 minutes. Let cool slightly.
3. Once cornbread has cooled, carefully cut cornbread into 1/2" cubes and place 2 cups of the cubed cornbread into a bowl. Add 1 tablespoon olive oil and rosemary, tossing until cornbread is covered. Place on a baking tray and return to oven. Bake for 13-15 minutes until cornbread is firm and toasted, stirring halfway through.
4. To roast vegetables, peel and cut sweet potatoes into 1/2" cubes. Toss with quartered Brussels Sprouts, onion, 1 tablespoon oil, salt, and pepper. Place in the oven and roast until vegetables are tender and browning, 40-50 minutes.
5. While everything bakes, combine olive oil, balsamic vinegar, mustard, and maple syrup in a jar with a lid. Shake well until dressing is combined.
6. To serve, combine roasted vegetables, toasted cornbread, spinach, and blue cheese in a large bowl. Drizzle dressing on top and toss until everything is well coated.

by Erin Alderson

Recipe Notes

*Cornbread had be made the day ahead. However, I've also been known to bake the cornbread, let cool slightly, and then re-toast all while the vegetables are roasting.