Fall Panzanella Salad with Maple-Mustard Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad combining roasted cornbread, sweet potato, brussels sprouts, spinach, and blue cheese with a maple-mustard vinaigrette. It is warm, satisfying, and balances sweet, savory, and tangy flavors. Great for autumn meals and side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
- 1/2 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
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1510mg
- Total sugar
- 64g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1587mg
- Calcium
- 572mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1510MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.