Description
Sweet roasted radishes and creamy gorgonzola make a surprisingly delicious salad. Perfect as a side or light lunch.
Ingredients
Units
Scale
- 1 lb (450 g) fresh radishes, rinsed and halved
- 1 tbsp (15 ml) olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups (960 ml) mixed greens
- 1 cup (240 ml) cherry tomatoes, halved
- 1/3 cup (80 ml) gorgonzola cheese, crumbled
- 2-3 tbsp (30-45 ml) blue cheese dressing
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the halved radishes in a single layer on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast for 10–12 minutes, turning once halfway through, until lightly golden and just tender.
- Let the roasted radishes cool for a few minutes — they can go on the salad warm or at room temperature.
- Arrange the mixed greens on a platter or in a large bowl. Scatter the cherry tomatoes and crumbled gorgonzola over the greens.
- Top with the roasted radishes. Drizzle with blue cheese dressing just before serving.
Notes
- Roasting transforms radishes from sharp and peppery to mild and gently sweet — they taste almost like small turnips.
- Serve the radishes warm straight from the oven for a wilted-greens effect, or let them cool to room temperature for a crisper salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160