Go Back
+ servings
Root Vegetable Panzanella Salad Recipe

Root Vegetable Panzanella Salad Recipe

If you love salads then this easy to make full-flavored Root Vegetable Panzanella Salad Recipe is going to be a new favorite of yours!
Course Salad, Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 23 minutes
Servings 6
Calories 510kcal


For the Salad:

  • 1 thinly sliced sweet potato
  • 15-20 Brussels sprouts cut into quarters
  • 1 each quartered and thinly sliced golden and red beet
  • 1/2 loaf each French and multigrain loaf cut into 1” cubes
  • 4 tbsp of olive oil
  • 1 head each of kale and spinach trimmed and cut into bite-size pieces
  • sea salt and fresh cracked pepper to taste
  • optional garnishes: micro-greens and goat cheese

For the Dressing:

  • 2/3 cup of mayonnaise
  • 1/4 cup of white balsamic vinegar
  • 1 tbsp of grainy mustard
  • 2 tbsp of honey
  • 1/4 cup of olive oil
  • sea salt and fresh cracked pepper to taste


  • Preheat the oven to 375°.
  • Salad: Spread the sweet potatoes, Brussel sprouts, and beets out on 2 ½ sheet trays lined with parchment paper and drizzle on 2 tablespoons of olive oil and salt and pepper.
  • Bake in the oven for 15-18 minutes or until lightly browned and tender. Cool completely.
  • Spread the cubed bread out on a ½ sheet tray lined with parchment paper and drizzle on 2 tablespoons of olive oil. Bake for 8 to 10 minutes or until slightly crunchy on the outside but soft in the center. Set aside.
  • dressing: Whisk together all of the ingredients in a medium-size bowl until combined. Cool before serving.
  • To Plate: Place the bread, greens, and chilled root vegetables into a large bowl and dress with the desired amount of dressing, salt and pepper and optional garnishes micro-greens and goat cheese.


Calories: 510kcal | Carbohydrates: 37g | Protein: 7g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 399mg | Potassium: 403mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4397IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 3mg