Roasted Radish, Spinach and Almond Salad with Balsamic Coconut Vinaigrette
Recipe type: Appetizer
Serves: 2
Gluten-Free, Dairy-Free and Vegan
  • 1 cup radishes, sliced into ¼ inch slices
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups loosely packed baby spinach
  • 2 tablespoons whole almonds
  • ¼ cup finely chopped fresh basil
  1. Preheat oven to 425˚ F.
  2. In a large mixing bowl, combine radishes with olive oil; gently toss. Transfer radishes to a baking sheet. Bake for 15-20 minutes or until radishes are tender.
  3. Meanwhile, in a small bowl, combine balsamic vinegar, coconut oil, lemon juice and zest, sea salt and pepper; whisk to combine and set aside.
  4. Remove radishes from the oven; set aside to cool for 1 minute.
  5. In a large mixing bowl, combine baby spinach with whole almonds, roasted radishes and basil. Drizzle with dressing and gently toss to combine. Transfer salad to two serving dishes.
  6. Serve at room temperature or chilled.
Servings: 2 Serving Size: 1½ cups Calories: 315.4 cal • Fat: 31.7 g • Protein: 3.3 g • Carb: 7.9 g • Fiber: 3.1 g • Sugar: 1.8 g • Sodium: 271.7 mg
Recipe by Eat Clean | Love Life Again at