Description

This Brussels Sprouts, Bacon and Cornbread Panzanella Salad is a vibrant and hearty dish combining toasted cornbread cubes, crispy bacon, sautéed Brussels sprouts, sweet figs, and tangy pomegranate arils tossed in a homemade pomegranate vinaigrette. A perfect balance of savory, sweet, and tart flavors, this salad is ideal as a satisfying lunch or a unique side for dinner.

Ingredients

Scale

Cornbread

1 cup all-purpose flour
1 cup finely ground yellow or white cornmeal
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup creamed corn
½ cup butter, melted
½ cup milk
½ cup heavy cream or half and half
2 large eggs

Salad

1 batch of your favorite cornbread recipe (prepared as above), cut into cubes
6 slices bacon, chopped
1 pound Brussels sprouts, stems removed and halved
Pinch of salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
1 cup fresh or dried figs, sliced
½ cup pomegranate arils

Pomegranate Vinaigrette

1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
Pinches of salt, pepper & nutmeg
¼ cup pomegranate juice
¼ cup apple cider vinegar
½ cup olive oil

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Instructions

Prepare the Cornbread: Preheat the oven to 375°F and spray an 8×8-inch baking dish with nonstick spray. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt. In another bowl, whisk creamed corn, melted butter, milk, heavy cream or half and half, and eggs until smooth. Pour the batter into the prepared pan and bake for 20 to 25 minutes until the top is golden and the bread is set. Let cool, then cut into cubes.
Toast Cornbread Cubes: Preheat the oven to 400°F. Spread the cornbread cubes on a baking sheet and bake for 6 to 7 minutes. Toss the cubes, then continue baking for another 6 to 8 minutes until golden and toasted. Remove and set aside.
Cook the Bacon: Heat a large skillet over medium-low heat and add the chopped bacon. Cook until crispy and fat is rendered, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave the bacon fat in the skillet for the Brussels sprouts.
Sauté Brussels Sprouts: Increase heat to medium and add halved Brussels sprouts to the skillet with bacon fat. Season with a pinch of salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the sprouts are bright green and crisp-tender, about 5-7 minutes. Stir in minced garlic and remove from heat.
Make the Pomegranate Vinaigrette: In a bowl, whisk together Dijon mustard, honey, minced garlic, salt, pepper, nutmeg, pomegranate juice, and apple cider vinegar. Slowly drizzle in olive oil while whisking continuously until the dressing is emulsified.
Assemble the Salad: In a large bowl, combine toasted cornbread cubes, sautéed Brussels sprouts, cooked bacon, sliced figs, and pomegranate arils. Drizzle some pomegranate vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately.

Notes

You can use fresh or dried figs; dried figs add sweetness similar to dried fruit.
Adjust salt cautiously since the bacon is already salty.
Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to one week.
For a vegetarian version, omit bacon or substitute with smoked tempeh or mushrooms.
Ensure Brussels sprouts are cooked to crisp tender for best texture in the salad.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 9 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 5 g
Protein: 11 g
Cholesterol: 75 mg