Brussels Sprouts Panzanella


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

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