todays moxie


02 April 2016

Roasted and Pickled Radish Spring Salad

Posted in Recipes, Seasonal, Dinner, Salads

Roasted Radish Salad Todays Moxie

This spring salad features both roasted and pickled fresh radishes with toasted walnuts and Treasure Cave Crumbled Blue Cheese on a bed of mixed spring greens. Dressing made from the pickling liquids complimented this salad perfeclty.

Cook Time/Servings

Prep Time: 5-10 minutes
Cook Time: 25 minutes
Servings: 1 Serving


Roasted Radishes

  • 5-6 radishes
  • 5-6 slices of leeks (white to light green parts)
  • salt and pepper
  • one spray of olive oil
  • sprinkle of dried thyme

Pickled Radishes

  • 1-2 thinly cut radishes
  • 1 slice red onion thinly cut
  • seasoned rice vinegar
  • salt
  • 1 tsp honey


  • 1 large plate of field greens
  • 1 oz blue cheese crumbles
  • 1 handful roasted walnuts


  • 2 tbs pickling liquid
  • 1 tsp jam (I used strawberry)
  • 1 tsp dijon mustard


  1. Preheat oven to 450º
  2. Slice the leeks and wash with the radishes.
  3. Snip the end of the radishes, place on roasting pan, spray with olive oil and sprinkle with salt and pepper. Roast for 10 minutes once the oven is preheated.
  4. Slice one radish and red onion thinly using a mandoline then place in a small bowl and cover with vinegar and honey, sprinkle with salt, stir, and set aside.
  5. Prepare the salad by laying down the greens blue cheese and walnuts.
  6. After 10 minutes in the oven add the butter, thyme and leeks to the radishes and continue to roast for another 10 minutes.
  7. Make the dressing by wisking togehter 2 tbs of t the picklng liquid with mustard and jam then dress the salad.
  8. When the radishes are done roasting top the salad and finish with the picked ones.
  9. Enjoy.

Roasted Radish Salad

Follow Us