Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

June 17, 2015

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. 

Roasted Broccoli Radish Salad in Bowl Overhead

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 Close Up

This Broccoli Radish Salad is a quick and easy weeknight salad with some savory and sweet flavors and a bit of zing from the lemon mint vinaigrette. @JlevinsonRD

Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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


  1. 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.
  2. While the vegetables are roasting, cover raisins in hot water to rehydrate.
  3. To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.
  4. 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
Roasted Broccoli Radish Salad Collage with Text Overlay

How do you like your broccoli? Raw or cooked?

What’s your favorite vegetable?

Share with me in the comments below!

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    1. 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!

  1. 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!!

    1. 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 😉

  2. 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!

  3. 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!

  4. I need this salad in my life! I love that you’re teaching me how to use radishes 🙂 And that dressing!!

    1. Oh you do, Kerri, you do! I’m so glad I can inspire you to eat something new. And yes, that dressing is yummy 😉

  5. This looks amazing. I’m already imagining all the delicious ways to incorporate this into everything.

  6. I’ve still never had roasted radishes! Clearly I need to get on that! This looks amazing!

  7. […] strawberries are finally flavorful, the asparagus are crisp and bright green as they should be, radishes can be found in bunches with their greens attached, and fresh rhubarb is […]

    1. 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.

  8. 5 stars
    Absolutely sinful! I added some sautéed red onions, absolutely to die for. Already sharing the recipe with all my friends and family!

  9. 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!

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