Roasted Radish and Fennel Salad with Lemon Poppy Seed Dressing

Ingredients

• •1 bunch radishes, trimmed and halved
• •1 fennel bulb, thinly sliced
• •2 tablespoons olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •4 cups mixed salad greens
• •1/4 cup crumbled goat cheese
• •1/4 cup toasted almonds
• •1/4 cup fresh parsley, chopped
• •2 tablespoons lemon juice
• •2 tablespoons olive oil (for dressing)
• •1 teaspoon honey
• •1 teaspoon poppy seeds
• •1 clove garlic, minced
• •Salt and pepper to taste (for dressing)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the radishes and fennel slices with olive oil, salt, and pepper. Spread them out on a baking sheet.

3. 3

   Roast in the oven for 20–25 minutes, flipping halfway through, until tender and lightly browned.

4. 4

   Meanwhile, prepare the dressing by whisking together lemon juice, olive oil, honey, poppy seeds, garlic, and a pinch of salt and pepper in a small bowl.

5. 5

   In a large salad bowl, combine the mixed salad greens, roasted radishes and fennel, crumbled goat cheese, toasted almonds, and chopped parsley.

6. 6

   Drizzle the lemon poppy seed dressing over the salad and toss to combine.

7. 7

   Serve immediately and enjoy!