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!
- 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
- Pre-heat your oven to 425 degrees.
- In a large bowl, toss the cubed bread with 2 tablespoons of the olive oil and 1/4 tsp. each of the salt and black pepper. Spread the bread out onto a large rimmed baking sheet and transfer to your pre-heated oven. Bake for 13-15 minutes, stirring once half way through. The bread should be crisp and starting to brown in some places. Remove from the oven and set aside.
- Toss the brussels spouts in a large bowl with 2 tablespoons of the olive oil and 1/4 tsp. each of the salt and black pepper. Transfer to a large rimmed baking sheet and roast in your pre-heated oven for 15 minutes. Meanwhile, toss the asparagus with the remaining 1 tablespoon of olive oil. After 15 minutes, add the asparagus to the baking sheet with the brussels sprouts, tossing gently to mix the two vegetables together. Return the baking sheet to your oven and roast the vegetables for an additional 6-8 minutes. Remove from the oven and set aside.
- In a small bowl, whisk together all of the ingredients for the dressing. Set aside.
- Assemble the salad. In a large bowl, combine the bread, roasted vegetables, red onion, arugula and dressing. Serve immediately.
1. Not all rye/pumpernickel bread recipes are vegan. Make sure you check the ingredient list before purchasing.
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
This salad looks absolutely delish! I love roasty toasty veggies on a salad, it’s perfect!
Thanks, Tori! I know you’ll love it!
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Panzanella salads are my favorite! I haven’t had one in forever though, and I’ve never made my own! I definitely need to change that after seeing this recipe. Asparagus and brussels sprouts seems just perfect in this salad! Definitely gets me in the mood for spring and fresh produce, too!
Yes! I can’t wait to Spring! We are suppose to have warm temperatures mid-week and I’m so excited!
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I’m not usually a fan of panzanella, but yours could change my mind! It’s gorgeous and I love the flavour pairings. Go you!
This one just might change your mind, Aimee! XOXO!
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After a weekend of eating out, I need to dive into this gorgeous salad ASAP!!
Yes, this salad will certainly cure you! 🙂
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Sounds delicious friend. I’m a big fan of any salad loaded with bread … and veggies too 😉
Bread is pretty much always a good idea! 🙂
Just by the look of this one I’m already agreeing with you Liz! Asparagus and brussels sprouts are two of my favorite veggies and I totally love how you added rye bread as the bread choice! Another fave of mine!
You’re going to love this salad, Mary Ann!
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We’re both on the same wavelength with the asparagus today, aren’t we? 🙂 I love the looks of this panzanella, and I think changing up the bread does make a huge difference! Last year I used focaccia for croutons and it was so much better. The marble rye sounds great, and this is something I would love for lunch!
We’ve been on the same wavelength all week long, Marcie! Great minds think alike! I’m going to try focaccia next time – sounds delicious!
I’m starting to look forward to these seasonal produce posts every month to get me excited! Love this salad and using rye bread is unique.
Thanks, Z! The rye bread is a great twist!
Ooooo I’ve never used marbled rye (or regular rye for that matter!) in panzanella!! But I LOVE that idea! This salad sounds delicious!
Thanks, Ashley! The bread choice is a total game changer!
This panzanella looks gorgeous! Love all the spring veggies in here- cooking seasonally is always so delicious. That rye bread sounds life-changing 🙂 Pinning!
Thanks, Medha! Life changing indeed!
Gorgeous! Even though I’ve been known to eat croutons by the handful, I have never made panzanella. I love this version and can’t wait to make it. I’m Pinning it too, for when our CSA has arugula this summer…
WHAT! You need to make a panzanella ASAP! You’re going to fall in love, Letty!
Oooh rye sounds SO good in a panzanella salad – especially paired up with rockstar ingredients like asparagus and brussels! I’ve got to make this salad 🙂 it’s the perfect way to ring in springtime produce!
I’m so ready for Spring and ALL the gorgeous salads!
I LOVE roasted brussels sprouts and asparagus and love the addition of a hearty bread.
I hope you try it out, Jennifer!
Oh my gosh, I want to try this!! I love panzanella salad (how can I not love something that involves fried bread?!?!) Beautiful photos too!
Thank you, Denise! Bread in salad is always a good idea!
I can totally see why you’d exclaim this is the best salad!! My goodness, all the roasting then the rye bread!? Genius! I think salad is way better when bread is involved. So much flavor coming out of every corner! I love everything about this salad, Liz. So much goodness to be had. I’ve not yet seen local asparagus… and I’m going to try and hold out (I may not last!), but the farm has some tasty Brussels I’ll be picking up. Delicious my dear!!
I hope your asparagus comes soon! It’s a sure sign of Spring!
Asparagus and Brussels sprouts are two of my favorite vegetables. This recipe was practically made for me!! 🙂
You’re going to absolutely love it, Lauren!
Veggie + bread = all the reasons to sing praises across the land! Love the variation in bread!
Agreed! Bread in salad is pretty much the best thing ever!
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I’m a vegetarian. I love healthy food and this roasted asparagus and brussels sprout panzanella salad is awesome. It would be perfect breakfast! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing Liz!
Thanks, Jill! I appreciate it!
This roasted asparagus and brussels sprout Panzanella salad look absolutely fantastic and healthy. Beautiful photos, too. I look forward to trying this.
Thanks, Bella! Let me know if you do!
Absolutely love your creative idea with roasted asparagus and brussels sprout panzanella salad! Can I post it on my blog? Thanks for sharing!
Thanks, Julia! You can share a direct link to the recipe, but not the actual recipe itself.