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+ servings
5 from 3 votes
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Yield: 4 serves 4 (or even 6 if there are many other dishes!)
Brussels Sprouts, Bacon and Cornbread Panzanella Salad
Total Time:
45 mins
  • 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
  1. 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.
  2. While the bread is toasting, heat a large skillet over medium-low heat and add the bacon. Cook until it is crispy and the fat is rendered. Remove it with a slotted spoon and place it on a paper towel to drain any excess grease. Keep the skillet over medium heat and add the brussels sprouts. Add a pinch of salt (you might want more, but the bacon will be salty!) and pepper and toss well. Cook, stirring occasionally, until the sprouts are crisp and bright green. Stir in the garlic and turn off the heat.
  3. In a large bowl, place the cornbread cubes and add the brussels sprouts on top. Toss well. Add in the figs (fresh or dry both work! dried figs will be sweeter, like adding dried fruit to your salad!), pomegranate arils and bacon, tossing well. Drizzle on some of the dressing and toss to combine. Taste and season the salad additionally if desired.
our favorite cornbread
  1. Preheat the oven to 375. Spray an 8×8-inch baking dish with nonstick spray.
  2. Whisk the flour, cornmeal, baking powder, sugar and salt together in a large bowl. In a smaller bowl or large measuring cup, whisk together the corn, butter, milk, heavy cream/half and half, and the eggs, stirring until smooth. Pour the batter into the pan and bake it for 20 to 25 minutes, until the top is slightly golden and the bread is set.
pomegranate vinaigrette
  1. Whisk together the mustard, honey, garlic, salt, pepper, nutmeg, juice and vinegar. Slowly stream in the olive oil while whisking continuously until the dressing is emulsified. This keeps great in the fridge in a sealed container!

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