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Wintertime Panzanella with Kombucha Dressing

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

  • Author: Misfits Market



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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. For the dressing, combine kombucha, olive oil, lemon juice, salt, sesame seeds, and red pepper flakes in a small bowl and whisk to combine.
  4. 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