Sweet Potato baked with Red Onions and Rosemary

FT logos

Vegetable Panzanella Salad

A twist on the traditional panzanella salad using fall vegetables and homemade whole grain croutons. This is the perfect salad for adding to your fall harvest table!


For the roasted vegetables:
3 sweet potatoes, peeled and cut into 3/4 inch cubes
8 Brussels sprouts, halved, ends trimmed and outer leaves removed
4-6 smashed garlic cloves
2 Tbs. olive oil
Sea salt and ground black pepper, to taste
For the croutons:
Small loaf of whole grain bread, cut into 1 inch cubes
2 Tbs. olive oil
5 Tbs. sunflower seeds
Generous pinch of sea salt
For the balsamic vinaigrette:
¾ cup olive oil
¼ cup balsamic vinegar
Pinch each of salt and ground black pepper
For the salad base:
1 bag spring mix greens (washed if not already pre-washed)
1/2 small red onion, thinly sliced

1. Preheat oven to 425 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper.
2. In a large bowl toss the prepped vegetables with 2 Tbs. olive oil, salt and pepper until evenly coated. Spread vegetables in an even layer onto one of the prepared baking sheets. Roast in the oven for 30-40 minutes on the lower rack, tossing once halfway through cook time, until sweet potatoes and Brussels sprouts are fork tender. Remove from oven and set aside.
3. In the same large bowl as Step 2, toss the cubed bread and sunflower seeds with 2 Tbs. of olive oil and sea salt. Spread evenly on the second prepared baking sheet and bake 10-12 minutes or until edges begin to brown. Remove from oven and set aside.
4. In a small mason jar, add the balsamic vinaigrette ingredients. Secure lid and shake vigorously for 1 minute or until emulsified. Alternatively, you can use an immersion blender or whisk in a small bowl to emulsify.
5. Add the spring mix greens to a large salad bowl and toss gently with sliced red onion and enough vinaigrette to lightly coat leaves (about 1/4c, more per your preference). Add the roasted vegetables and croutons and toss to combine. Add additional vinaigrette, a few tablespoons at a time, as needed. Serve immediately or chill in refrigerator 15 minutes before serving.


Vitamin A
Vitamin C
Vitamin K
Vitamin B6

About FoodTrients

Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and FoodTrients.com. foodtrients.com
What Do FoodTrients Do?
Ai Anti- inflammatories

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Ao Anti- oxidant

Prevents and repairs oxidative damage to cells caused by free radicals.

IB Immunity Boosters

Support the body’s resistance to infection and strengthen immune vigilance and response.

MB Mind

Improves mood, memory, and focus.

F Disease Prevention

Reduces risk factors for common degenerative and age-related diseases.