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 fullfilled 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.
My mother-in-law recently surprised me with a bottle of this delicious avocado oil from Orfelia Vineyards in San Diego. You can have your own bottle too…just click here to order!
Here’s the deliciously simple recipe…
Winter Panzanella Salad with Kale, Carrots & Watermelon Radishes
Ingredients
- 4 slices of your favorite bread {I used Udi’s gluten-free bread}
- 3 tablespoons [herb infused} avocado oil or olive oil, divided
- 3 cups kale, chopped
- 1 cup carrots, shredded
- 4 watermelon radishes, sliced {~3/4 cup}
- 2 tablespoons golden 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
Nutrition
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.
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- Lemony Kale, Pasta, and Pistachio Salad
- Kale Frosty
- Blueberry Orange Kale Smoothie
- Green Eggs, No Hame {Scrambled Eggs w/ Kale Pesto}
Hi There! I’m EA, a registered dietitian nutritionist (RDN) in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets. Learn more about my nutrition philosophy and my nutrition coaching for digestive health, autoimmune disease, wellness nutrition, & vibrant aging. Sign up for my newsletter, or get in touch~I’d love to connect with you!
