Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe

If you’re anything like me and love a salad that’s bursting with flavor, texture, and a little unexpected twist, then this Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe is going to become your new obsession. Imagine crispy bacon pieces, roasted golden cornbread cubes, and tender-crisp Brussels sprouts all tossed together with sweet figs and juicy pomegranate arils—plus a zesty pomegranate vinaigrette to tie it all up. Honestly, it’s fan-freaking-tastic, and I can’t wait to share all the juicy details with you!

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Ingredients You’ll Need

These ingredients play together perfectly to keep the salad fresh, flavorful, and filling. When shopping, choose firm Brussels sprouts without blemishes, and I recommend fresh figs if you can find them—dried work too but bring a different kind of sweetness.

• Cornbread: Homemade is best to control texture and flavor; moist but sturdy enough to toast into crispy cubes.
• Bacon: Look for thick-cut slices for a hearty crunch and rich flavor.
• Brussels Sprouts: Fresh and vibrant green, trimmed, and halved for even cooking.
• Garlic: Minced fresh garlic makes all the difference in depth of flavor.
• Figs: Fresh or dried, they add a lovely fruity note and contrast to the savory elements.
• Pomegranate Arils: These bring a burst of tangy freshness and beautiful color.
• Pomegranate Vinaigrette Ingredients: Dijon mustard, honey, garlic, salt, pepper, nutmeg, pomegranate juice, apple cider vinegar, and olive oil for a bright, balanced dressing.

Variations

I love experimenting with this Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe. Sometimes I swap out the bacon for smoky turkey bacon or cook up some spicy pancetta for a change. This salad is also perfect to customize seasonally—you can swap figs with apples or pears in the fall for a fresh twist!

• Vegetarian Variation: Skip the bacon and add toasted nuts like pecans or walnuts for that savory crunch. I personally add smoked paprika into the vinaigrette for a smoky flavor without meat.
• Fruit Swap: Fresh apples or pears work wonderfully when figs aren’t in season, adding a crisp, juicy element.
• Cheese Addition: Toss in crumbled goat cheese or feta for tang and creaminess that my family adores.

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

Step 1: Toast Those Cornbread Cubes to Golden Perfection

Start by preheating your oven to 400°F. Spread your homemade cornbread cubes on a baking sheet in a single layer. Pop them into the oven for about 6 to 7 minutes, then give everything a good toss. This helps them toast evenly and develop that irresistible crunch. Bake for another 6 to 8 minutes until they’re golden brown and toasty. This step is crucial—if the cornbread isn’t crisp enough, it’ll get soggy in the salad, and we definitely don’t want that!

Step 2: Crisp Up the Bacon and Sauté the Brussels Sprouts

While the cornbread is in the oven, heat a large skillet over medium-low heat. Add the chopped bacon pieces and cook them slowly until they’re perfectly crispy and the fat has rendered out—this can take about 8 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels, but keep that skillet handy! Toss in the halved Brussels sprouts with a pinch of salt and freshly ground black pepper. Cook, stirring occasionally, until they turn bright green with a slight crisp on the edges—about 5 to 7 minutes. Stir in the minced garlic last and turn off the heat to keep that fresh garlic flavor punchy without burning it.

Step 3: Toss It All Together!

Grab a large mixing bowl and layer in those toasted cornbread cubes. Add the warm Brussels sprouts, then sprinkle in your crispy bacon, sliced fresh or dried figs, and poppable pomegranate arils. I love how the sweet figs and tart pomegranates balance the earthy sprouts and smoky bacon. Drizzle about half the pomegranate vinaigrette over everything and toss gently to combine. Taste, then add more dressing or seasoning if it feels like it needs a little extra oomph. The salad is best enjoyed shortly after assembly so cornbread stays delightfully crunchy.

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

Garnishes

I like to finish this salad off with a scattering of toasted pepitas (pumpkin seeds) for a nutty crunch and some extra pomegranate arils for color and freshness. Sometimes, a sprinkle of crumbled goat cheese or feta adds a creamy tang that makes the salad irresistible.

Side Dishes

This salad is a superstar side for roasted chicken or pork, but I’ve also served it alongside grilled sausages or even a cozy bowl of butternut squash soup. Its fresh, hearty vibe balances rich, savory mains wonderfully.

Creative Ways to Present

For a festive dinner, I’ve assembled the salad in individual mason jars layered with the ingredients so guests can shake it up themselves—big hit! Or, serve the salad atop a wide platter and garnish it with edible flowers and herbs to bring a little garden party vibe to the table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately if possible—keeps the cornbread cubes from becoming soggy overnight. I store the cornbread and Brussels sprouts mixture in airtight containers in the fridge up to 2 days.

Freezing

While the cornbread freezes well on its own, I don’t recommend freezing the entire salad assembled because the fresh fruit and vinaigrette don’t freeze nicely. Instead, freeze leftover cornbread cubes separately and use later for croutons or stuffing.

Reheating

To reheat leftovers, gently warm the Brussels sprouts and bacon mixture in a skillet or microwave until just warmed through—avoid overcooking. Add the cornbread cubes and fruit fresh before serving to maintain that wonderful texture contrast.

FAQs

Final Thoughts

This Brussels Sprouts, Bacon, and Cornbread Panzanella Salad Recipe is one of those dishes that feels both comforting and exciting all at once. It’s become a favorite in my household because it’s easy to make and packed with bold flavors and satisfying textures. Whether you’re cooking for family, friends, or just yourself, I genuinely believe this salad will bring a little joy and surprise to your mealtime. Try it out soon—I can’t wait to hear how much you love it!

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