Winter Panzanella Salad with Kale, Carrots & Watermelon Radishes
Imagine my kids delight when they woke up this weekend to see the frosty hail covered outdoor chaise lounge sparkling in the early morning sun.
Poor Buttercup {our outdoor stray cat} was nowhere to be found on her usual resting spot…
Mom. Dad. It snowed!!
Well, not quite, but the temperature had dipped down to a respectable {for San Diego} 36 degrees, making it far more soup weatherish, than salad weatherish, and to be sure, this thick, warm, creamy split pea soup has been just the thing filling our tummies these past few days.
But one can only partake in so many bowls of soup before yearning for a lighter, crisper, crunchier taste, such as that fulfilled by this winter Panzanella salad with kale, carrots, and these gorgeous watermelon radishes I spied at the store the other day…
Lest you think this salad won’t satisfy your cold-weather craving for comfort food, think again.
Yes, with super nutritious crunchy kale, carrots, and radishes, you’ll be fighting the bunnies off for a wee bite of this salad, but throw in chunks of warm crusty bread, doused in herb-scented avocado oil along with sweet tangy golden balsamic vinegar, and you have a comforting crave-worthy winter salad for sure.
Here’s the deliciously simple recipe…
Winter Panzanella Salad with Kale, Carrots & Watermelon Radishes
One can only partake in so many bowls of soup before yearning for a lighter, crisper, crunchier taste, such as that fullfilled by this winter panzanella salad with kale, carrots, andwatermelon radishes.
4slicesof your favorite bread {I used Udi’s gluten-free bread}
3tablespoons[herb infused} avocado oil or olive oil, divided
3cups kale, chopped
1cupcarrots, shredded
4watermelon radishes, sliced {~3/4 cup}
2tablespoonsgolden balsamic vinegar
salt and freshly ground black pepper to taste
Instructions
Preheat oven to 400 degrees. Brush 1 tablespoon avocado or olive oil over bread slices, and cut bread in to large chunks. Bake bread on a parchment lined baking sheet for 5 minutes, or until golden brown.
While bread is in the oven, combine the kale, carrots, and radishes in a large bowl.
Next add the bread “croutons” to the veggies, along with remaining oil, plus the vinegar, and salt and pepper to taste.
Toss well, and wait at least 5 minutes before serving, so the croutons have a little time to soak up the oil/vinegar mixture.
Notes
You may use any type of avocado or olive oil for the dressing, however, an herbal infused oil, such as Orfelia Vineyard’s Tuscan Herbal Avocado Oil, adds a nice flavorful taste to the salad.
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Nutrition Notes:
Gluten-free {when gluten-free bread is used} and vegan, and suitable for a low FODMAPs diet.
Rich in antioxidants and fiber from the kale, carrots, and radishes.
High in heart healthy monounsaturated fat from the avocado {or olive} oil.
Radishes can spruce up your salads or avocado toast {see yummy sandwich below} with a nice peppery crunch in a low calorie package. What’s more, as member of the Brassicaceae family {think kale, broccoli, cauliflower and horseradish}, radishes contain compounds called isothiocyanates, which may be protective against certain types of cancer.
