Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

jessicalevinson.com
serves 6
Roasted broccoli and radishes are tossed with raisins, red onions, and a light lemon mint vinaigrette in this quick and easy weeknight side dish.
Ingredients

• 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

Preparation

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