Ingredients
Vegetables
- 1 ½ pounds radishes
- ½ pound pearl onions
Dressing and Seasonings
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons Dijon vinaigrette
Additional Ingredients
- 3 ounces feta cheese, crumbled
- ¼ cup pine nuts, lightly toasted
- ¼ cup roughly chopped fresh parsley
Instructions
- Prepare the Pearl Onions: Place the pearl onions in a bowl and cover them with boiling water. Let them soak for 5 minutes to loosen the skins, then drain. Slice off the tops and carefully peel the onions.
- Preheat Oven and Prepare Radishes: Preheat your oven to 425°F (220°C). Trim the tops and tails from the radishes, then slice them into halves or quarters depending on their size, and place them in a large baking dish.
- Toss Vegetables with Seasoning: Add the peeled pearl onions to the baking dish with the radishes. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper, then toss everything together to evenly coat the vegetables.
- Roast Vegetables: Roast the radishes and pearl onions in the preheated oven for 30 to 35 minutes, stirring a few times throughout cooking to ensure even roasting and caramelization.
- Toast Pine Nuts: While the vegetables are roasting, heat a small skillet over medium-low heat. Add the pine nuts and toast them lightly until golden and fragrant, being careful not to burn them. Set aside.
- Combine Ingredients: Once the radishes and onions have finished roasting, let them cool for a few minutes in the baking dish. Then add the toasted pine nuts, roughly chopped fresh parsley, and Dijon vinaigrette to the vegetables. Toss gently to combine all the flavors.
- Serve the Salad: Transfer the salad to a large serving bowl. Top with crumbled feta cheese. Serve the salad warm or at room temperature for the best flavor experience.
Notes
- You can substitute pearl onions with small shallots or sliced red onions if pearl onions are unavailable.
- To make your own Dijon vinaigrette, whisk together Dijon mustard, olive oil, white wine vinegar, salt, and pepper.
- The salad can be served as a side dish for roasted meats or as a light vegetarian main course.
- For extra crunch and flavor, you can add toasted almonds or walnuts instead of pine nuts.
- Leftovers taste great served cold the next day; just add the feta before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
