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.)
Print*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.
panzanella salads are the best! cornbread, maple, and mustard are also the best! this recipe rocks so hard.
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...
Well that's what I call a fall dish!
that looks amazing! i just might have to use my leftover roasted butternut squash instead of sweet potatoes. yum!
It was a toss up deciding which to use- I almost used butternut squash or even pumpkin (both would be equally good I think!)
So many delicious roasted vegetables in this dish!
So pretty and I love a cornbread panzanella! So my kind of fall meal!
So comforting and autumny! Love the homemade corn bread 🙂
Beautiful and sounds delicious!
This salad is chalk full of awesome! YUM!
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!
I could eat panzanella all day long! Especially with cornbread croutons! And all of my favorite roasted fall veggies.
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
🙂 That's a good choice too!
Lovely recipe. I make a very similar dressing and I can't get enough of it. Perfection!
I just made this for dinner last night and it has become an instant favorite in our house!
Made this for dinner tonight. Wow! Just wonderful. This one is a keeper.