4 Servings
40 Minutes
Allergens
I didn’t know I liked radishes until this year. Turns out, they are really, really good. The sharp flavor and satisfying crunch add so much to any salad. I saw a roasted radish recipe in a magazine recently and I knew I had to try it out. The sharp flavor drastically changes, and it no longer adds the crunch to your salad. But it is so delicious in its own right. Pair it with bursting roasted tomatoes and a classic dill dressing, and you have a salad that’s both unique and familiar enough to have you easily finishing the bowl.
Preheat oven to 425 degrees Fahrenheit (or 250 degrees Celsius).
Place radishes and cherry tomatoes on a baking sheet. Drizzle with olive oil and spices. Toss to coat evenly. Place in oven for 20–25 minutes, shaking the pan occasionally to evenly roast.
In the last two minutes, place almonds into the oven to toast as well.
Meanwhile, mix all dressing ingredients together.
Prepare a bed of kale. Add the onion, kohlrabi, and cucumber.
Once slightly cooled, add the tomatoes, radishes, and almonds.
Mix with dressing and enjoy.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consultant Chaya Surie Goldberger
