After just a single bite of this Roasted Asparagus and Brussels Sprout Panzanella Salad, I gleefully exclaimed “this is the BEST panzanella salad that I’ve ever made!”. My mom and dog bear witness to this event.
I then proceeded to take like a thousand more bites to confirm that my previous statement was in fact true.
Spoiler alert: it was.
I’ve been trying to dissect what it is about this particular combination that has me singing it’s praises all over the land. I mean, there isn’t even any cheese in this recipe. So how good could it be, right? How could this panzanella salad beat out my previous version with warm, almond-crusted goat cheese? It seems almost impossible.
But I think I’ve figured out that the secret lies in the bread. Usually I make my panzanella salad with plain French or Italian bread. But this time, I grabbed a loaf of marble rye from the bakery on a whim. And now my life has forever changed. The rye bread adds so much extra flavor to this salad. And I don’t think I’ll ever make a panzanella salad with just plain bread again.
I’m sharing this Roasted Asparagus and Brussels Sprout Panzanella Salad recipe today as part of our monthly seasonal eating guide organized by Becky from Vintage Mixer. I couldn’t be more excited for Spring (hurry up already!) and all the gorgeous fruits and vegetables that are starting to become more readily available. Asparagus is one of my favorites, and I’m happy to see it popping up in the grocery stores!
Be sure to have a peak a Becky’s March produce guide for lots of seasonal recipes. And for even more inspiration, scroll down below to see what my blogging friends made this month. And if you make any of our recipes, or come up with your own seasonally inspired creations, be sure to share a photo on social media with the hashtag #eatseasonal so we can see it!
March Eat Seasonal Recipes
Strawberry and Preserved Lemon Lassi from Simple Bites
Asparagus & Feta Cheese Crustless Quiche from Cookin’ Canuck
Roasted Vegetable Asiago Fettuccine Alfredo from Completely Delicious
Crispy Parmesan Asparagus Fries with Lemon Greek Yogurt Dip from Flavor the Moments
Baked Thai Beef Stuffed Artichokes from Climbing Grier Mountain
Watermelon Radish and Arugula Salad from Food for My Family
Pappadew Pepper Cauliflower Hummus from Kitchen Confidante
Lentil, Avocado, and Radish Salad from Letty’s Kitchen
Tuna Salad with Pickled Habeneros from Project Domestication
Kiwi Lime Sherbet from The Vintage Mixer
Slow Cooker Corned Beef and Cabbage from FoodieCrush