Roasted Radish Balsamic Mint Salad

About a month ago I shared a yogurt marinated chicken with a side of roasted veggies. It was delicious. But, what I couldn’t stop thinking about where those roasted radishes I served alongside the chicken dinner. 

Usually radishes are so crunchy and kind of bitter and serve as a beautiful garnish alongside my raw salads. Buuut here’s the thing. When you roast up radishes, they get so delightfully soft, caramelized on the outside, and kinda end up kinda sweet. 

This salad not only highlights the beautiful sweetness, but you get the fresh mint, the toasty depth of the pine nuts, and the light drizzle of balsamic that makes this a must-make light summer salad. 

And the best part? It’s the easiest thing to make ever. 

If you’re digging the refreshing summer salads and want some more ideas, you gotta try this chopped thai salad, this lemon kale and avocado salad, and this delicious broccoli salad!

So let’s jump right into it and make some Roasted Radish Balsamic Mint Salad! First, wash your radishes. Mine had a bunch of dirt on them. Just me? Just make sure they’re washed haha 🙂 Cut the ends off the and slice them into fourths. I thought fourths were the perfect bite size, but if you have smaller radishes, halved is probably fine. 

Place the radishes in a medium bowl with 2 tablespoons of olive oil, salt and pepper and toss. Pour the radishes out onto a baking sheet lined with parchment paper. Roasted in the oven for 40 minutes until the outside is golden brown. 

Place the pine nuts in a small pan over medium heat. Toast for 5 minutes, stirring constantly until golden brown. Set the pine nuts aside in a separate bowl until the radishes are done roasting. 

Plate the radishes and sprinkle with toasted pine nuts. Tear the mint leaves and sprinkle on top of the radishes. Drizzle with remaining olive oil and balsamic vinegar. 

Enjoy!! xo