Welcome to my new favorite way to enjoy Brussels sprouts.
Over the years I’ve shared several Brussels sprouts salads on the blog, but this version—featuring cornbread, smoky bacon and pomegranate—has quickly become my top pick. The mix of textures and flavors is addictive: crisp-tender sautéed sprouts, crunchy bacon, soft cornbread cubes and the bright burst of pomegranate seeds. Add a few fresh figs if you can find them and the salad hits a new level of deliciousness.
Panzanella made with cornbread isn’t an entirely new idea here—I once made a black bean and cornbread panzanella years ago—but this version leans into fall and winter produce while still feeling fresh. It’s perfect for holiday tables, yet simple and seasonal enough to enjoy any time during the colder months.
The components come together quickly: cornbread cubes are toasted until golden, bacon is cooked until crisp, and Brussels sprouts are sautéed until bright and tender with a touch of garlic. Toss everything with pomegranate arils, sliced figs if available, and a tangy pomegranate vinaigrette. The resulting salad is complex without being fussy—sweet, savory, smoky and tangy all at once.
This salad shines because of texture. The cornbread gives softness and soakable bits of flavor, the bacon brings crunch and savoriness, and the sprouts sit between the two with a satisfying chew. The pomegranate vinaigrette ties the whole dish together with a bright, slightly sweet acidity that balances the richness.
You don’t need to limit this to Thanksgiving or holiday dinners. It makes a stunning side for any autumn or winter meal and is equally welcome on weeknight plates when you want something a bit special. I plan to make it well into January and February—the flavors are comforting and bright at the same time.
If figs aren’t available, omit them rather than swapping for something that won’t deliver the same texture and flavor. Dried figs can work as a substitute and bring more concentrated sweetness, but fresh figs are unmatched when you can get them.
Brussels Sprouts, Bacon and Cornbread Panzanella Salad
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Ingredients
- 1 batch of your favorite cornbread recipe below, cut into cubes
- 6 slices bacon chopped
- 1 pound brussels sprouts stems removed and halved
- pinch of salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves minced
- 1 cup fresh or dried figs sliced
- 1/2 cup pomegranate arils
our favorite 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
- 1/2 cup butter melted
- 1/2 cup milk
- 1/2 cup heavy cream or half and half
- 2 large eggs
pomegranate vinaigrette
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 garlic clove minced
- pinches of: salt, pepper & nutmeg
- 1/4 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
Instructions
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Preheat oven to 400 degrees F. Spread cornbread cubes on a baking sheet. Bake for 6 to 7 minutes, toss, then bake for 6 to 8 minutes more, until golden and toasted. Set aside.
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While the bread is toasting, heat a large skillet over medium-low heat and add the bacon. Cook until crispy and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Keep the skillet over medium heat and add the Brussels sprouts with a pinch of salt and the black pepper. Cook, stirring occasionally, until the sprouts are crisp-tender and bright green. Stir in the garlic and turn off the heat.
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In a large bowl, add the toasted cornbread cubes and top with the Brussels sprouts. Toss to combine. Add sliced figs (fresh or dried), pomegranate arils and the cooked bacon, tossing gently. Drizzle with the pomegranate vinaigrette, toss again, taste and adjust seasoning if needed.
our favorite cornbread
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Preheat the oven to 375°F. Spray an 8×8-inch baking dish with nonstick spray.
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Whisk the flour, cornmeal, baking powder, sugar and salt in a large bowl. In a separate bowl, whisk together the creamed corn, melted butter, milk, cream and eggs until smooth. Pour into the prepared pan and bake 20 to 25 minutes, until the top is lightly golden and the cornbread is set. Cool, then cube for the salad.
pomegranate vinaigrette
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Whisk together mustard, honey, minced garlic, salt, pepper and a pinch of nutmeg with the pomegranate juice and apple cider vinegar. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Store in a sealed container in the fridge if not using immediately.
Did you make this recipe?
If you try it, share a photo on social media and tag the account you follow. I love seeing how these dishes turn out in your kitchen.
Isn’t it gorgeous? The colors and textures make this salad an instant showstopper on any table.