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Roasted Radish Salad on a glass plate. Roasted radishes, baby carrots, and squash are served on a base of crispy kale, and topped with a dijon vinaigrette and walnuts.
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5 from 1 vote

Roasted Radish Salad With Maple Dijon Vinaigrette

Roasting radishes eliminates all of their bite, leaving a sweetness that pairs well with squash, carrots, and kale. The Maple Dijon Vinagrette perfectly pulls it all together!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Side Dish
Cuisine: American, Gluten-free
Servings: 4 People
Calories: 280kcal
Author: Marie Porter


Baking Sheet
Parchment Paper


Maple Dijon Vinaigrette

  • ¼ Cup Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 2 tablespoon Lemon Juice
  • ¼ Cup Vegetable Oil
  • 2 Garlic cloves Pressed or finely minced
  • ¼ teaspoon Salt
  • ½ teaspoon Ground Pepper


  • 1 lb Baby Carrots
  • 1 Bunch Radishes
  • 1 Acorn Squash
  • Olive Oil
  • Salt
  • Ground Pepper
  • 1 Bunch Kale
  • Splash Lemon Juice
  • Toasted Walnuts


  • Measure all Maple Dijon Vinaigrette ingredients into a blender, blitz until well combined. Refrigerate til use.
  • Preheat oven to 350 degrees F
  • Wash the radishes, chop into quarters. Cut the squash in half, scoop out all of the seeds and gunk. Slice the halves into sections (I just followed the sections of the squash itself), carefully cut off the rind, and cut into ¼″ pieces.
  • Arrange baby carrots, radishes, and squash onto a baking sheet lined with foil or parchment paper. Drizzle with olive oil, toss to coat. Season with salt and pepper. Roast in the oven for 30 minutes, stirring every 10 minutes or so.
  • While vegetables are roasting, chop kale into thin ribbons. (“Chiffonade”, but you know how I feel about invoking French!). Place in a LARGE pan or wok. Drizzle with olive oil, splash a little fresh lemon juice over it, and season with salt and pepper. Cook over medium-high heat until wilted down and starting to brown / crisp up.
  • To serve, place a mound of kale on the plate, top with a generous amount of roasted vegetables. Sprinkle with walnuts, drizzle with vinaigrette, serve hot.


By the way… crumbled goat cheese would also work really well on this. Also… crispy bacon. (We didn’t have either on hand!)


Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 299mg | Potassium: 877mg | Fiber: 5g | Sugar: 18g | Vitamin A: 19280IU | Vitamin C: 59mg | Calcium: 148mg | Iron: 2mg