Spring in Nova Scotia brings so many seasonal veggies to the table! Today’s recipe encompasses some of the most popular for April and May! This salad is lovely on its own or alongside your choice of protein😋
Roasted Radish and Tomato Salad
Serves 4
Ingredients:
1 container grape/cherry tomatoes
1 bag radishes
4-6 cups arugula
4 tbsp crumbled goat or feta cheese
4 tbsp olive oil
2tbsp balsamic vinegar
Salt and pepper
Directions:
1. Pre heat oven to 400•c
2. Rinse tomatoes and radishes and cut radishes in half
2. Add to a bowl and toss thoroughly with 2 tbsp olive oil and 1 tbsp balsamic. Sprinkle with salt and pepper. Spread veg on a parchment lined cookie sheet.
3. Place in oven and bake for 20-25 min
4. Remove pan and allow to cool for a few mins
5. In a large salad bowl, combine arugula with remaining oil and vinegar. Season with salt if you like.
6. Spoon roasted radish and tomatoes over greens. Add a heaping spoonful of cheese and enjoy!
