Description
A vibrant and hearty Brussels Sprouts, Bacon, and Cornbread Panzanella Salad combining toasted cornbread cubes with crispy bacon, sautéed Brussels sprouts, sweet figs, and tart pomegranate arils, all tossed in a tangy homemade pomegranate vinaigrette for a perfect balance of flavors and textures.
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, 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, and nutmeg
- ¼ cup pomegranate juice
- ¼ cup apple cider vinegar
- ½ cup olive oil
Instructions
- Prepare Cornbread: Preheat the oven to 375°F. Spray an 8×8-inch baking dish with nonstick spray. Whisk together flour, cornmeal, baking powder, sugar, and salt in a large bowl. In another bowl, combine creamed corn, melted butter, milk, heavy cream or half and half, and eggs; whisk until smooth. Pour this batter into the pan and bake for 20 to 25 minutes until the top is golden and set. Let cool and cut into cubes.
- Toast Cornbread Cubes: Preheat oven to 400°F. Spread the cornbread cubes on a baking sheet. Bake for 6 to 7 minutes, toss, then continue baking for another 6 to 8 minutes until golden and toasted. Set aside.
- Cook Bacon: Heat a large skillet over medium-low heat. Add chopped bacon and cook until crispy and fat is rendered. Remove bacon with a slotted spoon and drain on paper towels, reserving bacon fat in skillet.
- Sauté Brussels Sprouts: With skillet still over medium heat, add Brussels sprouts to the bacon fat. Season with a pinch of salt and ½ teaspoon black pepper. Cook, stirring occasionally, until sprouts are crisp, bright green, and tender. Stir in minced garlic, then remove from heat.
- Make 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 to emulsify the dressing.
- Assemble Salad: In a large bowl, combine toasted cornbread cubes and sautéed Brussels sprouts. Add figs, pomegranate arils, and crispy bacon. Drizzle with some pomegranate vinaigrette and toss gently to coat everything evenly. Taste and adjust seasoning if needed.
Notes
- Both fresh and dried figs work well; dried figs add extra sweetness to the salad.
- Adjust the amount of salt carefully as bacon adds significant saltiness.
- The cornbread can be made a day ahead and toasted just before assembling for convenience.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day. Toast or reheat cornbread cubes before serving if chilled.
- For a vegetarian option, omit bacon and substitute with smoked tempeh or roasted nuts.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420
- Sugar: 10g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 65mg
