Description
A fresh and vibrant salad featuring roasted radishes that transform from peppery to sweet when cooked, combined with crisp greens and a tangy dressing. Perfect as a light lunch or side dish.
Ingredients
Scale
- 2 bunches radishes (about 20-24), halved
- 2 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed salad greens (arugula, spinach, or butter lettuce)
- 1/4 cup crumbled feta or goat cheese
- 2 tbsp chopped fresh dill or parsley
- 1/4 cup toasted walnuts or almonds
- For the dressing:
- 2 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small shallot, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss radish halves with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 20-25 minutes until tender and slightly caramelized, flipping halfway through.
- While radishes roast, whisk together dressing ingredients: remaining 1 tbsp olive oil, lemon juice, honey, Dijon mustard, shallot, salt and pepper.
- Arrange salad greens on a platter. Top with roasted radishes, crumbled cheese, fresh herbs, and nuts.
- Drizzle with dressing just before serving. Toss lightly if desired.
Notes
- Radish greens can be washed and added to the salad if they’re fresh and tender.
- For extra protein, add grilled chicken or chickpeas.
- Best served immediately as roasted radishes soften when stored.
- Try with different cheeses like shaved Parmesan or blue cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American/French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 8mg