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Fall Panzanella Salad with Maple-Mustard Vinaigrette

Erin, Naturally Ella
  • 75 minutes
  • Serves 2 to 4

INGREDIENTS

1 1/2 cups

Brussels sprouts

1/2

Red onion, medium

2 tsp

Rosemary, fresh

2 cups

Spinach, fresh

1

Sweet potato, small

1

Veggies, Roasted

2

Eggs, large

2 tbsp

Balsamic vinegar

1

Dressing

3 tbsp

Maple syrup

1 tbsp

Mustard, brown

1 tsp

Baking powder

1/2 tsp

Black pepper

1/2 cup

Cornmeal

1/2 tsp

Sea salt

1/2 cup

Whole wheat pastry flour

4 tbsp

Olive oil

1

Cornbread

1 oz

Blue cheese

1/2 cup

Milk

1/4 cup

Walnut oil or melted butter

1

Salad