Description

This winter panzanella with turmeric tahini dressing is packed with a mix of fresh and roasted vegetables and fruits and is ready in under 45 minutes. Kale, carrots, beets, and watermelon radishes are tossed with toasted cubes of bread and drizzled with a golden turmeric tahini dressing for a satisfying winter salad that is vegan and gluten free with one simple swap.

Ingredients

Units Scale

for the salad

2 medium beets
2 medium/large watermelon radishes, or other winter radishes or turnips
2 large carrots
2 tablespoons olive oil
Sea salt, to taste
3-4 thick slices wholegrain bread
4-5 large kale leaves, de-ribbed and torn into bite-sized pieces
1/2 cup roasted pecans or hazelnuts, chopped
2 firm-fleshed ripe persimmons, such as the Fuyu variety, thinly sliced
1/2 cup pomegranate arils

for the dressing

1/4 cup tahini
2 1/2 tablespoons lemon juice, from 1-2 lemons
2 tablespoons olive oil
1 1/2 tablespoons maple syrup
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 scant teaspoon freshly grated turmeric, or 1/4 teaspoon ground turmeric
Sea salt, to taste
Water, as needed to thin

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Instructions

Preheat the oven to 400 degrees.

While the oven preheats, prep the root veggies. Remove the outer peel from the beets and carrots then scrub the watermelon radish well. Cut the radishes and beets into bite-sized pieces then slice the carrots into bite-sized pieces. Add them to a large baking sheet. Drizzle with oil then season with salt and toss to coat. Spread them out into an even layer then roast in the preheated oven until tender, about 25-30 minutes.

Get out another large baking sheet. Cut or tear the bread into bite-sized pieces then place them on the second baking sheet. Drizzle with a little olive oil and season with salt then toss to coat. Spread the bread out in an even layer, then place in the oven on a separate rack from the veggies. Toast the bread for 18-20 minutes until turning crisp and golden around the edges.

While the veggies roast and the bread toasts, prep the remaining components. Add the kale to a large bowl along with a small pinch of salt. Massage for about 30 seconds until softened and glistening. Add the pecans, sliced persimmon, and pomegranate to the bowl as well.

Make the dressing next. Add the tahini, lemon juice, olive oil, maple syrup, garlic powder, pepper, turmeric, and a pinch of salt to a small bowl or jar. Whisk until smooth. Add water a teaspoon or two at a time as needed to reach a drizzleable consistency.

After the veggies and bread have both been removed from the oven, allow them to cool for at least 5 minutes before adding them to the bowl along with the kale. Toss to combine.

Right before serving, drizzle with some of the dressing and toss. Taste, then add more dressing and salt/pepper as needed.

Notes

I recommend adding dressing only to the portions of the salad you will eat right away. Keep leftover dressing and salad stored in separate containers in the fridge and enjoy within 5 days.
For easier clean up, you can line your baking sheets with parchment paper.
Baby spinach, baby kale, or arugula can be used in place of the larger kale leaves — you’ll need about 6 ounces.
The runnier the tahini, the better. Thicker tahini will take more water to reach a drizzleable dressing consistency. For mine, I only needed to add 1 tablespoon of water.
Use any bread variety you like but I tend to prefer something heartier or whole grain here. Gluten free bread works beautifully here as well!
Pecans are my favorite to use in winter salads but you can also use an equal amount of roasted hazelnuts or walnunts.
If you prefer, you can use dried cranberries or cherries in place of the pomegranate.
I used Chioggia beets (candy-stripe beets) but you can use any red or golden variety you like.
Make sure to use a persimmon variety that is firm when firm, such as Fuyu.

Prep Time: 10 minutes
Cooling Time: 5 minutes
Cook Time: 25-30 minutes
Category: salad