You might associate panzanella salad with the bright tomatoes and basil of summertime, but this winter version is just as tantalizing. And with a little help from fresh mandarins and a zippy kombucha dressing, we promise you’ll forget all about that other panzanella.
Get the recipe for Radish, Turnip, and Orange Panzanella with Kombucha Dressing:
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Wintertime Panzanella with Kombucha Dressing
Ingredients
Scale
For the salad:
- 2 cups hardy bread (country load, french bread, sourdough), torn into 1-inch pieces
- ½ cup red radish, thinly sliced
- ½ cup purple turnip, thinly sliced
- ¼ cup watermelon radish, thinly sliced
- 3 mandarin oranges, skins removed, sliced into ¼” rounds
For the dressing:
- ¼ cup kombucha
- ¼ cup olive oil
- 1 ½ tablespoons lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon white sesame seeds, toasted
- ½ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 350 degrees F.
- Place bread on a sheet tray in an even layer and toast bread until dry and slightly golden, 20 to 25 minutes, tossing halfway through. Let cool completely.
- For the dressing, combine kombucha, olive oil, lemon juice, salt, sesame seeds, and red pepper flakes in a small bowl and whisk to combine.
- Add cooled bread, radishes, turnips, and mandarin oranges to a large bowl. Add dressing and toss to coat. Transfer to a dish and serve immediately.
Hungry for more? Try these other hearty winter salads:
Warm Salad with Crispy Potatoes
Twice-Baked Acorn Squash with Herby Salad
California Cobb Salad with Adobo Chicken and Buttermilk Ranch Dressing