Fall Cornbread Panzanella Salad with Maple-Mustard Vinaigrette

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Roasted Sweet Potato and Brussels Sprout Cornbread Panzanella Salad with Blue Cheese and a Maple Mustard Vinaigrette
Roasted Sweet Potato and Brussels Sprout Cornbread Panzanella Salad with Blue Cheese and a Maple Mustard Vinaigrette

Roasted Sweet Potato and Brussels Sprout Cornbread Panzanella Salad with Blue Cheese and a Maple Mustard VinaigretteThe 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.) 


Fall Panzanella Salad with Maple-Mustard Vinaigrette

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2-4 1x


  • 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


  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.


*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.


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17 comments on “Fall Cornbread Panzanella Salad with Maple-Mustard Vinaigrette”

  1. panzanella salads are the best! cornbread, maple, and mustard are also the best! this recipe rocks so hard.

  2. also, i'm afraid to admit this, but i am kind of in love with bob's red mill gluten free cornbread mix. my mother would kill me for using a mix. BUT i might have to use it for this...

    1. It was a toss up deciding which to use- I almost used butternut squash or even pumpkin (both would be equally good I think!)

  3. So pretty and I love a cornbread panzanella! So my kind of fall meal!

  4. Hey, I love cornbread too. I imagine it's pretty fantastic in panzanella form. I also love the list of ingredients in your cornbread! This will definitely be making its way into my dinner rotation soon!

  5. Beautiful colors! this is such a wonderful autumn recipe. I'm being a bit of a lazy bum and using Bob's red mill organic cornbread mix :p

  6. Lovely recipe. I make a very similar dressing and I can't get enough of it. Perfection!

  7. I just made this for dinner last night and it has become an instant favorite in our house!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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