watermelon radishes
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Winter Panzanella Salad with Kale, Carrots & Watermelon Radishes

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2 servings
Calories: 0
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 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 chopped kale
  • 1 cup shredded carrots
  • 4 watermelon radishes sliced {~3/4 cup}
  • 2 tablespoons golden balsamic vinegar
  • salt and freshly ground black pepper to taste


  • 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.


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.