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
Prep Time:
Yield:
Print
PinIngredients
- 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
- Preheat oven to 350˚ and lightly grease an 8×8 pan.
- 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.
- 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.
- 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.
- While everything bakes, combine olive oil, balsamic vinegar, mustard, and maple syrup in a jar with a lid. Shake well until dressing is combined.
- 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.
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.
0
molly yeh says
panzanella salads are the best! cornbread, maple, and mustard are also the best! this recipe rocks so hard.
molly yeh says
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…
Sini says
Well that’s what I call a fall dish!
ashley | bloom & nourish says
that looks amazing! i just might have to use my leftover roasted butternut squash instead of sweet potatoes. yum!
elalderson says
It was a toss up deciding which to use- I almost used butternut squash or even pumpkin (both would be equally good I think!)
Pamela @ Brooklyn Farm Girl says
So many delicious roasted vegetables in this dish!
HalfBakedHarvest says
So pretty and I love a cornbread panzanella! So my kind of fall meal!
Kiran @ KiranTarun.com says
So comforting and autumny! Love the homemade corn bread 🙂
Tammela says
Beautiful and sounds delicious!
Warm Vanilla Sugar says
This salad is chalk full of awesome! YUM!
Natasha says
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!
Joanne (eats well with others) says
I could eat panzanella all day long! Especially with cornbread croutons! And all of my favorite roasted fall veggies.
MissTangy says
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
elalderson says
🙂 That’s a good choice too!
Dishing Up The Dirt says
Lovely recipe. I make a very similar dressing and I can’t get enough of it. Perfection!
saidbylaura says
I just made this for dinner last night and it has become an instant favorite in our house!
Heather says
Made this for dinner tonight. Wow! Just wonderful. This one is a keeper.