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.
Course
Side Dish
Cuisine
Gluten-Free, Vegan
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings6
Calories107kcal
AuthorJessica Levinson
Ingredients
3cupsbroccoli florets
1 1/2cupsradishes cut into 1/8ths
1tablespoonolive oil
1/4cupgolden raisins
1/2cupchopped red onion
For the Dressing:
1tablespoonlemon juice
1tablespoonunseasoned rice vinegar
1garlic clove,minced
1/2teaspoonDijon mustard
2tablespoonsolive oil
1tablespoonchopped mint
1/4teaspoonKosher salt
Freshly ground pepper
Instructions
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.