Brussels Sprouts Panzanella

Ingredients

6 bacon strips

¼ cup extra-virgin olive oil

tablespoons red wine vinegar

teaspoons honey

1 teaspoon Dijon mustard

½ teaspoon crushed garlic

¼ teaspoon kosher salt

¼ cup sliced red onions

5 cups torn artisan bread

½ teaspoon salt

cups Brussels sprout halves

2 cups diced butternut squash

teaspoons extra-virgin olive oil

½ teaspoon salt

¼ cup dried cranberries

3 ounces crumbled goat cheese

3 cups baby arugula

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store