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Appetizers & Sides

Roasted Radish Salad


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Ingredients

For the salad

3 pounds radishes, halved
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
Flaked salt & freshly cracked pepper, to taste
1/4 cup crumbled feta cheese
1/4 cup Patience Fruit & Co whole dried wild blueberries
1/4 cup toasted walnuts, roughly chopped
Chopped parsley, to garnish

For the dressing

2 tablespoons freshly squeezed lemon juice
1/4 cup extra virgin olive oil
2 teaspoons honey
2 teaspoons whole grain mustard
1 clove of garlic, grated
Salt & pepper, to taste

Preparation time 15 minutes
Cooking time 25 minutes Portions 2 to 4

This summertime radish salad is what outdoor entertaining dreams are made of! Garlicky roasted radishes tossed with salty feta cheese, sweet dried wild blueberries & crunchy walnuts. The best part? It can be served hot or cold. 

Ingredients

For the salad

3 pounds radishes, halved
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
Flaked salt & freshly cracked pepper, to taste
1/4 cup crumbled feta cheese
1/4 cup Patience Fruit & Co whole dried wild blueberries
1/4 cup toasted walnuts, roughly chopped
Chopped parsley, to garnish

For the dressing

2 tablespoons freshly squeezed lemon juice
1/4 cup extra virgin olive oil
2 teaspoons honey
2 teaspoons whole grain mustard
1 clove of garlic, grated
Salt & pepper, to taste

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Steps

  1. Preheat the oven to 400 degrees.

  2. In a large mixing bowl toss radishes with olive oil, garlic, salt & pepper until coated. Transfer to a baking dish & roast for 25 minutes, until fork tender. Let cool slightly.

  3. As the radishes cool, prepare the dressing. In a small mixing bowl whisk together the lemon juice, olive oil, honey, mustard & garlic. Season with salt & pepper.

  4. Transfer the radishes to the desired serving bowl. Toss with dressing, feta, dried wild blueberries, walnut & parsley. Serve warm or cold.

Thanks to our collaborator

Marcella DiLonardo

Marcella DiLonardo is a recipe developer, food stylist & photographer from Niagara, Canada. She is the author of the cookbook "Bake The Seasons" & creator of the lifestyle blog "Hey Modest Marce".

Visit her website

Une filiale de Fruit d'or

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