Lunch: Garden Greens and Pumpernickel Panzanella

Recipe by The Good Housekeeping Test Kitchen Toasted bread and zesty dressing bring this green salad to another level.

This recipe includes fertility superfoods such as:

Lemon, Asparagus

Health and fertility benefits of Garden Greens and Pumpernickel Panzanella

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1 lb. asparagus, trimmed and cut into 1" lengths
1 bunch green onions, cut into 1" lengths
2 tsp. extra-virgin olive oil, plus 2 Tbsp. for dressing
6 c. cubed pumpernickel bread (each about 1/4")
2 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1 tbsp. spicy brown mustard
1 tbsp. prepared horseradish
1/4 c. Chopped fresh dill
4 c. arugula
1/2 bunch watermelon or regular radishes, trimmed and thinly sliced

Instructions

Arrange two oven racks in upper and lower thirds of oven. Preheat oven to 450 degrees F. On a large rimmed baking sheet, toss asparagus, green onions, 2 teaspoons olive oil, and 1/4 teaspoon salt; spread in single layer. Bake on lower rack until vegetables are browned and tender, 15 minutes. On another large rimmed baking sheet, arrange bread in single layer. Bake on upper rack until crisp and dry, stirring once; 10 to 12 minutes.
Meanwhile, in large bowl, whisk remaining 2 tablespoons oil, lemon juice, vinegar, mustard, horseradish, and 1 ⁄2 teaspoon salt; stir in dill.
Toss bread cubes with vinaigrette in bowl; add roasted vegetables, arugula, and radishes; toss until well-combined.

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