Brussels Sprouts, Bacon and Cornbread Panzanella Salad
User Reviews
5
Brussels Sprouts, Bacon and Cornbread Panzanella Salad
Description
Brussels Sprouts, Bacon and Cornbread Panzanella Salad features a mix of toasted cornbread cubes and sautéed Brussels sprouts with garlic for a crunchy yet tender base. Crisp bacon adds savory depth, while fresh or dried figs and pomegranate arils introduce bursts of sweetness and tartness. The salad is brought together with a pomegranate vinaigrette made from Dijon mustard, honey, garlic, pomegranate juice, apple cider vinegar, and olive oil, enhancing its complex flavors. The dish balances textures from the toasted bread, crisp sprouts, and juicy fruit, suitable for serving as a hearty side or a light main.
The preparation includes roasting the cornbread cubes until golden and crisp, cooking bacon until crispy, and sautéing Brussels sprouts until bright green and tender-crisp. Fresh figs and pomegranate seeds add color and contrasting sweetness. The vinaigrette provides a lively dressing that ties the ingredients together without overpowering them.
This salad can be served at room temperature or slightly warm, making it adaptable for various meals or gatherings. The combination of ingredients offers a distinctive take on traditional bread salads by incorporating cornbread and seasonal produce for richer flavor and texture.
Ingredients
- 1 cornbread recipe below, cut into cubes, batch, your favorite
- 6 lices Bacon chopped
- 1 pound Brussels sprouts stems removed and halved
- pinch salt
- 1/2 teaspoon black pepper freshly ground
- 2 garlic minced, cloves
- 1 cup fresh or dried! figs, sliced
- 1/2 cup pomegranate arils
our favorite cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal finely ground, 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 egg large
pomegranate vinaigrette
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic minced, clove
- pinches salt pepper & nutmeg
- 1/4 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
Instructions
- 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.
- 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.
- 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
- Preheat the oven to 375. Spray an 8×8-inch baking dish with nonstick spray.
- 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
- 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!
User Reviews
Overall Rating
5
You'll Also Love
