Roasted Radish and Walnut Salad #Recipe

Have you ever roasted radishes? The high heat changes not only the texture of the radish, but also the flavor. Roasting makes radishes sweet. Now that spring is here, try this Roasted Radish and Walnut Salad recipe. I tossed a handful of spring greens into this salad on the second day just to change it up a bit. With or without the greens, it's delicious!

Roasted Radish and Walnut Salad

2 lbs Radishes, cleaned, ends trimmed

1 tablespoon olive oil

1 cup walnut halves and pieces

1/4 cup fresh parsley, minced fine

2 teaspoons lemon zest, yellow part only

Salt to taste

Dressing

3 tablespoon olive oil

3 teaspoons fresh lemon juice

1 teaspoon honey

1/2 teaspoon salt

Instructions

1.     Pre-heat oven to 425° F. Line a baking sheet with aluminum foil for easier clean up.

2.     Cut radishes in half (larger radishes can be cut into quarters) and place in a bowl. Toss with 1 tablespoon olive oil and salt (to taste). Spread radishes in a single layer on the prepared sheet pan and roast until lightly golden, approximately 20 minutes.

3.     While radishes are in the oven, place walnuts in a small, dry frying pan and toast over medium heat, stirring frequently, for about 6 minutes. Remove from heat.

4.     Place the roasted radishes, walnuts, parsley, and lemon zest into a serving bowl.

5.     Pour olive oil, lemon juice, and honey into a small jar. Add salt. Screw on the lid tightly and shake to thoroughly combine the dressing ingredients. Pour dressing over salad and stir to coat. Serve warm or chilled. Serves 6-8. Cover any leftovers and store in the refrigerator for up to 4 days.