Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe

If you’re looking for a salad that truly wows, I can’t recommend this Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe enough. It combines crispy bacon, tender roasted Brussels sprouts, sweet figs, and toasted cornbread cubes all tossed in an irresistible pomegranate vinaigrette. Trust me, this fan-freaking-tastic dish will have you coming back for seconds — it’s one of those surprising flavor combos that just works so well every time.

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Ingredients You’ll Need

I love how these ingredients work together to create a salad that’s both hearty and light. When you pick good-quality bacon and fresh Brussels sprouts, it really makes a difference. Also, getting ripe figs (fresh if possible) brings a lovely natural sweetness that complements all the savory flavors perfectly.

• Cornbread: You’ll want a sturdy cornbread that holds up when toasted; homemade is best, but store-bought can work in a pinch.
• Bacon: Thick-cut bacon gives great texture and flavor, but regular cut works well too.
• Brussels Sprouts: Look for bright green, firm sprouts with no brown spots for best flavor and texture.
• Garlic: Freshly minced garlic really elevates the savoriness in the dish.
• Figs: Fresh figs are ideal, but dried figs do the trick and add a concentrated sweetness.
• Pomegranate Arils: These add a juicy pop and beautiful color contrast.
• Pomegranate Vinaigrette Ingredients: Dijon mustard, honey, pomegranate juice, apple cider vinegar, olive oil—and seasonings like salt, pepper, and a touch of nutmeg.
• Basic Baking Ingredients for Cornbread: Flour, cornmeal, sugar, baking powder, salt, creamed corn, butter, milk, cream/half-and-half, and eggs.

Variations

I love customizing this Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe depending on the season and what I have on hand. Feel free to swap out the figs for other fruits or add nuts for extra crunch—it’s a wonderfully flexible dish.

• Use Different Fruit: I’ve swapped figs for dried cherries or fresh apple slices to mix things up—both add a lovely sweetness.
• Add Toasted Nuts: Toasted pecans or walnuts bring a nice crunch and complement the salad’s flavors beautifully.
• Make It Vegetarian: Skip the bacon and add extra crispy roasted chickpeas or smoked paprika for that smoky touch.
• Seasonal Swaps: You can easily substitute Brussels sprouts with roasted cauliflower or kale for a variation that still feels fresh and hearty.

How to Make Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe

Step 1: Toast Your Cornbread Cubes to Perfection

Start by cutting your cornbread into bite-sized cubes and spread them on a baking sheet. Toasting them in a 400°F oven for about 12 to 15 minutes total—tossing halfway through—gives you those golden, crispy cubes that bring wonderful texture to the salad. I usually keep an eye after the first 10 minutes because cornbread can go from perfectly toasted to burnt surprisingly quickly.

Step 2: Cook Your Bacon and Sauté Brussels Sprouts

While the cornbread bakes, cook your chopped bacon over medium-low heat until crispy and the fat has rendered out. This bacon fat is pure gold for flavor, so leave the skillet on medium heat and toss in your halved Brussels sprouts with a pinch of salt and pepper. The sprouts cook quickly—stir occasionally for about 5 to 7 minutes until they’re bright green, slightly tender but still with a bit of crisp bite. Stir in the minced garlic at the end so that it flavors the sprouts without burning.

Step 3: Combine and Toss with the Figs, Bacon, and Dressing

In a large bowl, start by layering your toasted cornbread cubes, then add the sautéed Brussels sprouts, the crispy bacon, sliced figs, and pomegranate arils. I love using fresh figs when they’re in season for that soft, sweet bite, but dried figs work just as well for a richer flavor. Drizzle your homemade pomegranate vinaigrette over everything and toss gently but thoroughly. Taste at this stage—you’ll often find it needs just a touch more salt or pepper depending on your bacon’s saltiness.

Step 4: Make the Cornbread from Scratch

If you want to make the cornbread yourself (highly recommended!), whisk together flour, cornmeal, baking powder, sugar, and salt. In another bowl, combine creamed corn, melted butter, milk, cream or half-and-half, and eggs until smooth. Pour the batter into a greased 8×8 inch pan and bake at 375°F for 20 to 25 minutes, until golden and set. It yields perfect bread that toasts beautifully for the salad.

Step 5: Whisk Together the Pomegranate Vinaigrette

To balance the rich bacon and cornbread, the vinaigrette needs to be bright and slightly sweet. Whisk Dijon mustard, honey, garlic, salt, pepper, nutmeg, pomegranate juice, and apple cider vinegar together. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. I always make extra because it keeps well in the fridge and tastes great on other salads too.

How to Serve Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe

Garnishes

I usually finish this salad with a sprinkle of freshly chopped parsley or chives for a pop of green and freshness. Sometimes I add a few extra pomegranate arils on top just for those juicy bursts that surprise you. A little cracked black pepper on top never hurts either.

Side Dishes

This Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe pairs perfectly with roasted chicken or grilled pork chops. I also love serving it alongside a hearty soup in cooler months, making for a cozy and satisfying meal.

Creative Ways to Present

For a special occasion, I like to serve this salad in a large wooden bowl right on the table, letting guests serve themselves. Adding edible flowers or microgreens on top can really elevate the presentation. Sometimes, I even layer it in a trifle bowl for a visually stunning layered effect.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge and usually eat it within 2 days. The flavors meld nicely, though the cornbread cubes soften a bit, so if you prefer crunch, consider adding fresh toasted cornbread cubes before serving again.

Freezing

I don’t recommend freezing the fully assembled salad because the textures don’t hold up well after thawing. However, you can freeze the baked cornbread separately, then toast it fresh when you’re ready to use it in the salad.

Reheating

Leftover salad is best eaten cold or at room temperature, but if you want to warm the Brussels sprouts and bacon bits, just give them a quick sauté on the stove. Avoid reheating the entire salad or cornbread in the microwave—it makes things soggy.

FAQs

Final Thoughts

When I first tried this Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe, I was blown away by how the humble ingredients came together into something spectacular. It’s hearty but fresh, sweet yet savory, crispy with tender – basically everything you want in a salad. Whether you’re making it for a family dinner or to impress friends at a party, I promise you’ll be hearing requests to make it again. Give this recipe a go—you’ll be so glad you did!

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