Asparagus and Brussels Sprout Panzanella Salad

A recipe for roasted Brussels sprout and asparagus panzanella salad with rye bread and arugula.

For the Salad:
2 cups cubed rye bread (can also use pumpernickel bread)
2 cups Brussels sprouts, trimmed and cut in half
2 cups chopped asparagus (keep the pieces about 2-inches long)
5 tablespoons extra-virgin olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
1/4 cup sliced red onion
2 cup arugula

For the Dressing:
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh squeezed lemon juice
Pinch of salt and black pepper

View the full recipe at Floating Kitchen →