Fall Cornbread Panzanella Salad with Maple-mustard Vinaigrette

 

A festive fall cornbread panzanella salad that is full of roasted vegetables, blue cheese and a maple-mustard vinaigrette.

What you will need

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

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

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