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5 from 1 vote
Roasted Radish, Spinach and Almond Salad with Balsamic Coconut Vinaigrette
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Gluten-Free, Dairy-Free and Vegan
Course: Lunch
Cuisine: American
Keyword: almond, salad, balsamic, roasted
Servings: 2
Calories: 272 kcal
Author: Amie Valpone
Ingredients
  • 1 cup radishes sliced into 1/4 inch slices
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons coconut oil melted
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups loosely packed baby spinach
  • 2 tablespoons whole almonds
  • 1/4 cup finely chopped fresh basil
Instructions
  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.
Nutrition Facts
Roasted Radish, Spinach and Almond Salad with Balsamic Coconut Vinaigrette
Amount Per Serving (2 g)
Calories 272 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Sodium 341mg15%
Potassium 390mg11%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 2970IU59%
Vitamin C 20.1mg24%
Calcium 76mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.