Roasted Radish Salad with Butter-Thyme Dressing

03.20.18

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Roasted Radish Salad with Butter-Thyme Dressing | Naturally Ella

It feels only right to share such a beautiful spring salad on the first day of spring. This roasted radish salad may seem simple in flavors but everything comes together in the best way possible. I made this salad for two but ended up eating most of it myself. And if you've never roasted a radish, you're in for a treat. The bite of the radish melts away while the essence of the radish stays. Add to that a delicious butter dressing and it's my idea of a perfect spring lunch.

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Roasted Radish Salad with Butter-Thyme Dressing

2 servings

A wonderful spring salad that features the easy roasted radish tossed with a savory butter dressing. Perfect as a lunch or dinner side.

Prep Time: 10

Cook Time: 25

Roasted Radishes

1 bunch cherry radish (about 8 to 10)
1 tablespoon olive oil
¼ teaspoon salt

Butter Dressing

3 tablespoons butter
1 tablespoon lemon juice
¼ teaspoon salt
2 teaspoons fresh thyme leaves

Salad

1 small head butter lettuce (torn into bite-sized pieces)
3 tablespoons toasted sunflower seeds
¼ cup shaved veg-friendly parmesan

Heat oven to 425˚F. Trim radish ends, leaving about one inch of greens on top. Quarter each radish and toss with olive oil and salt. Place in a roasting pan and roast until browning and tender; 15 to 20 minutes.
When the radish are just about done, melt the butter in a small skillet. Remove from heat and add the lemon juice, salt, and thyme. Remove the radish from the oven and add the butter to the pan, tossing to coat the radish.
Assemble the salad with the torn butter lettuce, toasted sunflower seeds, and shaved parmesan. Add the radish and butter from the pan to the salad. Toss to combine and serve.

Notes

Tips + Tricks: I use a large amount of sunflower seeds on salads and grain bowls. Toast 1 cup or so and keep them in an airtight container for a week or so.

Use up leftover ingredients: Radish, sunflower seeds, butter

Prep Time: 10

Cook Time :25

Roasted Radish Salad

variations

Grains: I probably get repetitive here but cooked grains are the easiest way to add a bit of bulk to a salad. I love a good lunch salad but I dislike the feeling of hunger an hour later. Add 1/2 cup or so of grains per serving- farro, einkorn, and sorghum are house favorites.

Nuts: Swap out the sunflower seeds for toasted hazelnut nuts or pine nuts.

Vegan: The butter dressing is really solid with the radish but to make this vegan, I recommend leaving off the cheese and swapping the butter for a hazelnut oil.

Explore Radishes

If you've never had radish as the star of a dish, now is the time to start. While all varieties can find their home in a recipe, the subtle earthy taste from table radishes are a cool-weather treat and the perfect way to kick off the spring season.

Roasted Radishes with Polenta
Radish Salsa
Buttered Radish and Ricotta Toast

Roasted Radish Salad with Butter-Thyme Dressing and Sunflower Seeds | Naturally Ella

2 comments on “Roasted Radish Salad with Butter-Thyme Dressing”

Rhonda @ Change In Seconds says:

03.21.18 at 12:56 am

Toasted sunflower seeds with radish makes we want to prepare this salad for lunch ASAP.

Reply
Marie says:

03.24.18 at 6:59 pm

Salads are what I am living on these days since I need to loose weight fast for an upcoming wedding. I was so weary of my usual salads so I found this recipe and tried it yesterday. It was delicious! Roasted radish tasted really good.

Reply

hi.

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