Roasted Radish and Feta Salad

Have you ever roasted radishes? Their flavor transforms in the heat of the oven, turning juicy and sweet. Toss them with a vinaigrette and feta for a tasty salad.

Oven Roasted Radishes
Sally Vargas

A big part of learning to cook in my twenties came down to radishes. This was largely due to the fact that I could hit up the farmers market and buy a bunch of fresh radishes for a dollar.

I would use up the whole bunch: the radishes themselves would be my go-to veggie for a number of easy meals, while the tops would be added to salad greens, bowls of ramen, or sautéed with garlic.

Salad with Roasted Radishes
Sally Vargas

The Magic of Roasting Radishes

While the pungent, spicy flavor of radishes is always welcome in my salads and salsas, or even simply paired with bread and butter, I’ve found that roasting transforms them into an entirely different vegetable.

Roasted radishes lose much of their peppery bite and toothsome crunch. They become mouthwateringly juicy and surprisingly sweet, while maintaining a slight kick at the end.

Add a pinch of salt and some pepper, and you have a beautiful light lunch right there with a glass of Chardonnay.

Turning Roasted Radishes Into a Salad

This roasted radish salad is a dish I trot out all spring. I find that feta is the perfect counterpoint to the sweetness of the roasted radishes, while chopped parsley and tarragon add a green verve in both flavor and appearance.

Due to its easy preparation and bold flavors, this salad is my workhorse side dish: it’s appealing for potlucks, pairs well with steak for date night, and works on its own as a light lunch.

Plus, the dish opens people’s eyes to the novelty of roasted radishes. In fact, I don’t think I’ve ever served this to someone who didn’t eventually make it themselves!

Salad with Roasted Radishes roast the radishes
Sally Vargas

Bonus Tip, Radish Greens!

Don’t throw away your radish greens! They have a peppery bite and are fantastic quickly sautéed with olive oil and salt, or turned into pesto. They’re also great in salads when mixed with other greens.

Serve With Any of These Main Dishes

Roasted Radish and Feta Salad

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 to 6 servings


For the salad:

  • 2 pounds radishes

  • 1 1/2 tablespoons olive oil

  • Pinch kosher salt

  • Freshly cracked pepper

  • 3 ounces feta, crumbled

  • 2 tablespoons chopped fresh tarragon

  • 1/3 cup chopped fresh parsley

For the lemon vinaigrette:

  • 1/4 cup lemon juice

  • 1 tablespoon lemon zest

  • 1/2 cup olive oil

  • 2 tablespoons Dijon mustard

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 tablespoon honey


  1. Preheat the oven to 400°F.
  2. Roast the radishes:

    Trim the tops and tails from the radishes (reserve the greens for another use), and cut the radishes into halves (or quarters if your radishes are exceptionally large).

    Toss the radishes with the olive oil, salt, and pepper. Place in a large baking dish and roast for 20 to 25 minutes.

    Salad with Roasted Radishes roast the radishes
    Sally Vargas
  3. Prepare the vinaigrette:

    While the radishes are roasting, make the vinaigrette by placing all of the ingredients together in a bowl and whisking them together. Taste and add more salt or pepper if needed. Set aside.

    Note: This vinaigrette makes more than you’ll need for the salad. It will keep in the fridge for a few days. Just bring it to room temperature and whisk back together before serving.

    How to Roast Radishes make the viniagrette
    Sally Vargas
  4. Assemble the salad:

    Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.)

    Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine.

    Serve warm or at room temperature. Leftovers will keep for a few days in the fridge.

Nutrition Facts (per serving)
270 Calories
25g Fat
10g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 270
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 26%
Cholesterol 13mg 4%
Sodium 395mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 3g
Vitamin C 31mg 154%
Calcium 124mg 10%
Iron 1mg 7%
Potassium 413mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.