Cornbread Panzanella Salad with Roasted Beets
Author: Allie
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
  • 2-3 cups cubed cornbread
  • 2 beets, roasted
  • 6 slices thick cut bacon
  • Maple Syrup, enough to brush over the bacon (1 -2 tbsp)
  • ¼ cup red onion, slivered
  • ½ cup goat cheese crumbles
  • 8 cups fresh spinach
  • salt and pepper to taste
  • For the Balsamic Dressing:
  • ½ cup balsamic vinegar
  • ½ cup good olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons salt
  • 1 teaspoon pepper
  1. Make cornbread and set aside.
  2. While Cornbread is baking wash beets and remove the greens. Loosely wrap beets in tin foil and roast 400 degrees for 50-60 minutes. Allow beets to cool before removing the skin. The skin should easily peel away.
  3. Once the beets have finished baking, add bacon to a parchment lined baking sheet, arranging bacon in a single layer. Bake on 400 degrees for 15 minutes. Remove bacon from oven pour out excess fat from pan.Brush THE bacon with maple syrup then continue baking till crispy (5-8 minutes). Chop bacon into small pieces.
  4. Whisk the salad dressing ingredients together in a small bowl and set aside. (You should have extra dressing leftover once it has been added to the salads. (Dressing will stay good for several weeks in the refrigerator. )
  5. To assemble the salad divide the spinach among four plates or bowls. Top each salad with equal amounts of goat cheese, red onions, beets, cornbread and bacon. Drizzle desired amount of dressing over each salad. Serve immediately.
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