Fall Cornbread Panzanella Salad With Maple-Mustard Vinaigrette - Naturally Ella
Immerse yourself in the rich and vibrant flavors of this delectable roasted vegetable salad with herbed cornbread croutons. Each bite is a delightful medley of textures and tastes, from the savory roasted sweet potatoes and Brussels sprouts to the crunchy, rosemary-infused cornbread. Tossed with fresh spinach, creamy blue cheese, and a sweet and tangy balsamic dressing, this salad offers a symphony of delicious ingredients that will satisfy both your palate and your appetite.
— Constant Cookbook
Ingredients
- ½ cups whole wheat pastry flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- 2 tablespoons maple syrup
- ¼ cup walnut oil or melted butter
- ½ cup milk
- 1 tablespoon olive oil
- 2 teaspoons fresh minced rosemary
- 1 small sweet potato
- 1½ cups quartered Brussels Sprouts
- ½ medium red onion, diced
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- 2-3 cups fresh spinach
- 1 ounce blue cheese
- 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 8x8 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.
Cook Time
60M
Prep Time
PT15M
Yield
2-4
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