Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette
Whip up this Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette for a quick and easy side dish for your next barbecue or any weeknight meal.
I have a really quick and easy side dish for you today. I don’t quite remember what led to me making this roasted broccoli radish salad recipe, but broccoli salads seem to be popular lately – at least I’ve seen a lot of them on Instagram and Pinterest. Many use raw broccoli, which isn’t really my thing. If anything I would need to at least blanch the broccoli to make it a little more visually palatable with the vibrant green color and to add some crunch to the florets.
My favorite way to make broccoli is roasted, so for this recipe I decided to lightly roast the broccoli and some radishes. Tossed with red onion, golden raisins, and a light dressing with a bit of zing from mint and lemon juice, this is a perfect side dish for your next summer barbecue or any weeknight meal. I paired it with a fillet of fish, but could easily see it next to eggs, chicken, or some grilled steak.
Oh, and since it’s National Eat Your Vegetables Day, today is the day to try this recipe or another veggie-full dish. Hope you enjoy it!
Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette
Roasted broccoli and radishes are tossed with raisins, red onions, and a light lemon mint vinaigrette in this quick and easy weeknight side dish.
Vegan, Gluten-Free, Nut-Free, Kosher
For the Salad:
- 3 cups broccoli florets
- 1 1/2 cups radishes cut into 1/8ths
- 1 tablespoon olive oil
- 1/4 cup golden raisins
- 1/2 cup chopped red onion
For the Dressing:
- 1 tablespoon lemon juice
- 1 tablespoon unseasoned rice vinegar
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon chopped mint
- 1/4 teaspoon Kosher salt
- Freshly ground pepper
- Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
- While the vegetables are roasting, cover raisins in hot water to rehydrate.
- To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.
- In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 107
I just roasted up radishes for the first time last week….amazing!! This salad look so summery and tasty 🙂
Aren’t they great roasted?! Thanks so much. Hope you try it and love it!
I’m so tired of just plain old lettuce salads. So I’m so glad I found this beautiful recipe. This salad is packed to the brim with interesting ingredients and plenty of flavor. I love that you included Dijon mustard in the dressing!
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Thanks for the compliments and for stopping by. So glad you enjoyed the recipe!
Jessica, this is such a pretty salad! I love that your roasted the veggies 🙂
Thanks so much sonali! I love roasted veggies all year round!
What an interesting recipe! Love everything thats going on here from the mint to the roasted broccoli. Awesome idea Jessica!
Thanks so much Alex! Hope you try it and love it!
Loved the crunch. It was so refreshing. I didn’t have mint and still yummy. I’m making it again tonight!
Thanks so much for letting me know you tried it and liked it Joan! So appreciate the feedback!
This looks so good! I’m not supposed to be eating them right now, because I’m pregnant. But I love them so much!
Thanks Trish! I didn’t know radishes were off limits during pregnancy. Hope you’re having a good pregnancy and that you get to enjoy this recipe post-baby arrival!
You’ve put all the things I’ve been craving lately in one bowl. Delicious!
Thanks Rebecca! Hope the dish satisfies your cravings!!
I love love love broccoli. Which makes everyone around me laugh because of adored it since I was a kid and somehow I’ve created a child who loves it as much as I do. We need to make this. I’m getting gutsy. I’m leaving in the onion!!
That makes me so happy to hear! One of my girls loves roasted broccoli and gobbled this up earlier this week. Hope you and your daughter enjoy it – onion included 😉
Love how quick and easy this roasted broccoli radish salad comes together! And that lemon mint vinaigrette sounds wonderful! What a perfect side dish for spring and summer gatherings!
I would happily sit down with a bowl of this roasted broccoli radish salad and be totally satisfied! Love all the delicious flavors going on from the roasted veggies to the golden raisins!
I need this salad in my life! I love that you’re teaching me how to use radishes 🙂 And that dressing!!
Oh you do, Kerri, you do! I’m so glad I can inspire you to eat something new. And yes, that dressing is yummy 😉
This looks amazing. I’m already imagining all the delicious ways to incorporate this into everything.
I’ve still never had roasted radishes! Clearly I need to get on that! This looks amazing!
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Loved the crunch. it was so refreshing.
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So glad you enjoyed it!
Jessica, can this salad be made up ahead of time, maybe a few hours before serving?
Hi Jake. Sure, you can make it in advance- it’s delicious served room temperature as well as hot from the oven, just depends how you like your broccoli. If you make it in advance, especially if you put the dressing on in advance, the broccoli won’t have the same crunch it does when it’s straight from the oven. But if you like broccoli that’s absorbed sauce then making it in advance works perfectly fine.
Absolutely sinful! I added some sautéed red onions, absolutely to die for. Already sharing the recipe with all my friends and family!
Thanks so much for sharing your review Deirdre, and for sharing the recipe with your friends and family. Red onion is a great addition to this roasted broccoli radish salad!
I had to make substitutions from the items we had on hand (no raisins, no mint, no red onion). I substituted an orange bell pepper and white onion, and made the dressing without mint—and it was still delicious! Thank. You for the excellent recipe!
Love that you made subs based on what you had available and that you enjoyed the recipe. Thanks for sharing with me!