Welcome to my favorite new way to enjoy Brussels sprouts.
Over the years I’ve shared several versions of Brussels sprout salads on the blog, but this Brussels sprouts, bacon and cornbread panzanella might be my favorite yet. It’s the kind of dish that makes me unreasonably happy: savory, smoky, slightly sweet and texturally irresistible.
Panzanella made with cornbread isn’t a new idea for me — I once made a black bean and cornbread panzanella years ago — but this version leans into seasonal flavors and bright contrasts. It celebrates roasted and sautéed Brussels sprouts with crunchy, buttery cornbread cubes, crispy bacon, jewel-like pomegranate arils and tender figs for balance.
The flavor combination is something special: sautéed Brussels with a little caramelized edge, smoky crisp bacon, soft but toasty cornbread, bright pomegranate seeds and the subtle sweetness of figs. A pomegranate vinaigrette ties everything together, adding acidity and a fruity lift that keeps each bite lively.
If you can find fresh figs, use them — they’re lovely here. Dried figs will also work if fresh aren’t in season, though they’re sweeter and change the texture slightly. If figs aren’t available, the salad is still excellent without them.
Texture is a big part of what makes this salad so compelling. The cornbread cubes toast up golden and slightly crisp on the outside while remaining tender inside. The bacon adds crunchy, salty contrast and the Brussels land in the middle: tender with a little bite. Tossed together, every forkful has a pleasing mix of crunchy, soft and savory.
This is a great fall and winter salad that’s beautiful for holiday meals but not reserved only for those occasions — enjoy it throughout the season. It makes an elegant side for a holiday spread, but it’s equally at home as a shareable dish at a weeknight dinner.
Brussels Sprouts, Bacon and Cornbread Panzanella Salad
4
serves 4 (or even 6 if there are many other dishes!)
45 mins
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Ingredients
- 1 batch of your favorite cornbread, cut into cubes (recipe below)
- 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
- 1/2 teaspoon salt
- 1/2 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 and nutmeg
- 1/4 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
Instructions
- Preheat oven to 400°F. Spread cornbread cubes on a baking sheet and bake 6–7 minutes, toss, then bake another 6–8 minutes until golden and toasted. Set aside.
- While the bread is toasting, heat a large skillet over medium-low and add the bacon. Cook until crispy and fat is rendered. Remove bacon with a slotted spoon and drain on paper towel. Keep the skillet at 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, then remove from heat.
- In a large bowl, combine the toasted cornbread cubes and the cooked Brussels sprouts. Add figs, pomegranate arils and bacon, tossing gently. Drizzle with vinaigrette and toss to combine. Taste and adjust seasoning if needed.
Our favorite cornbread
- Preheat oven to 375°F and spray an 8×8-inch baking dish with nonstick spray.
- Whisk flour, cornmeal, baking powder, sugar and salt in a large bowl. In a separate bowl whisk together creamed corn, melted butter, milk, cream or half and half and eggs until smooth. Pour into the pan and bake 20–25 minutes until set and lightly golden.
Pomegranate vinaigrette
- Whisk mustard, honey, garlic, salt, pepper, nutmeg, pomegranate juice and apple cider vinegar. Slowly stream in the olive oil while whisking until emulsified. Store chilled in a sealed container.
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Isn’t it just gorgeous? The colors and textures make it one of those salads you’ll want to serve again and again.