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Recipe by Sima Kazarnovsky

Roasted Radish and Tomato Salad

Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts - Egg

Ingredients

Roasted Radish and Tomato Salad

  • 1 cup radishes, cleaned and whole

  • 1 cup cherry tomatoes, whole

  • 1 and 1/2 tablespoons Gefen Olive Oil

  • 1 teaspoon garlic powder

  • 1 teaspoon dried parsley

  • 1 teaspoon minced onion

  • 3/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons slivered almonds

  • 1 small red onion, cut into half-moons

  • 1/2 kohlrabi, cut into short matchsticks

  • 1 cucumber, cut into thin circles

  • 1 bunch kale, chopped

Dressing

  • 1/2 to 1 teaspoon honey

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Roasted Radish and Tomato Salad and Dressing

1.

Preheat oven to 425 degrees Fahrenheit (or 250 degrees Celsius).

2.

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.

3.

In the last two minutes, place almonds into the oven to toast as well.

4.

Meanwhile, mix all dressing ingredients together.

Assemble

1.

Prepare a bed of kale. Add the onion, kohlrabi, and cucumber.

2.

Once slightly cooled, add the tomatoes, radishes, and almonds.

3.

Mix with dressing and enjoy.

Credits

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consultant Chaya Surie Goldberger

Roasted Radish and Tomato Salad

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