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                      Roasted Vegetable Panzanella Salad

                      Published by Grace O
                      roasted sweet potatoes

                      Immunity Boosting icon

                      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! The sweet potatoes have immune-boosting carotenoids. The Brussels sprouts have disease-preventing sulfur compounds.

                      Ingredients
                      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

                      Procedure
                      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.

                       

                      Foodtrients:
                      Vitamin A
                      Vitamin C
                      Vitamin K
                      Folate
                      Manganese
                      Iron
                      Potassium
                      Vitamin B6
                      Fiber

                      Share
                      Grace O
                      Grace O
                      GRACE O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit FoodTrients.com to learn more. Email us at info@foodtrients.com

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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