Roasted Radish Salad
Ingredients
- Roasted Radishes:
- 1½ lbs radishes 2 bunches, trimmed and halved
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp fresh thyme or ¼ tsp dried
- Salad:
- 5 cups arugula or mixed greens
- ¼ cup goat cheese crumbled
- ¼ cup walnuts or pecans toasted and chopped
- 2 tbsp fresh chives chopped
- Radish greens optional
- Vinaigrette:
- 3 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic minced
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Preheat oven to 425°F, line baking sheet with parchment
- Trim radishes, remove greens, save if fresh
- Wash radishes, pat completely dry
- Cut in half lengthwise (leave small ones whole)
- Toss with olive oil, honey, salt, pepper, thyme until coated
- Spread cut side down in single layer on baking sheet
- Don't overcrowd
- Roast 20-25 minutes, flipping halfway, until tender and golden with crispy edges
- While roasting, toast nuts in dry skillet 3-5 minutes, stirring frequently
- Cool and chop
- Make vinaigrette: whisk olive oil, vinegar, Dijon, honey, garlic, salt, pepper
- Or shake in jar
- Place arugula in large bowl, add chopped radish greens if using
- Once radishes roasted, cool 2-3 minutes
- Add warm radishes to arugula
- Drizzle vinaigrette, toss gently
- Top with goat cheese, toasted nuts, chives
- Toss once more gently
- Serve immediately while radishes warm
Notes
- Pat radishes completely dry for caramelization
- High heat essential—425°F minimum
- Cut side down for maximum browning
- Don't overcrowd the pan
- Serve warm—creates a wonderful contrast
- Save radish greens if fresh and tender
- Toast nuts fresh for the best flavor
- Can roast radishes 2 days ahead
- Store components separately
- Best enjoyed fresh
- Any radish variety works
- Add grilled chicken or chickpeas for protein