Name: Warm Roasted Radish Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 cups red radishes (quartered); 1 tbsp organic miso (mellow white or chickpea); ¼ cup orange juice (freshly squeezed); 4 cups organic kale (stems removed, chopped); 1 tsp extra-virgin cold-pressed olive oil (or lime or lemon juice for oil-free); 1 sprinkle of salt (optional); ground black pepper (optional to taste); ¼ cup green onion (sliced); 2 tbsp lime juice; 2 tbsp hemp seeds

In this Roasted Radish Salad, warm crunchy radish meets cool crispy kale. Sweet orange is blended with umami miso. Pungent onion pops with tart lime. Finally, the slightly nutty flavor of hemp, plus its rich fat content, brings the variety of flavors together to create a unique, warm, and nutrient-rich salad that is a delightful way to enjoy radishes!

2 cups red radishes (quartered)

1 tbsp organic miso (mellow white or chickpea)

¼ cup orange juice (freshly squeezed)

4 cups organic kale (stems removed, chopped)

1 tsp extra-virgin cold-pressed olive oil (or lime or lemon juice for oil-free)

1 sprinkle of salt (optional)

ground black pepper (optional to taste)

¼ cup green onion (sliced)

2 tbsp lime juice

2 tbsp hemp seeds

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Mix the miso and orange juice in a medium size bowl.

Add the quartered radishes and stir until the radishes are coated.

With a slotted spoon, transfer the radishes to the parchment-lined baking sheet. Spread out evenly and bake for 20 minutes, tossing halfway through. Reserve the miso orange dressing for later.

In the meantime, prepare your kale: Add the kale to a large bowl. Drizzle with the olive oil or lemon juice. With clean hands, massage the kale until tender, about 30 seconds. Sprinkle with salt and pepper, if desired.

Once the radishes are finished roasting, remove them from the oven and transfer them back to the marinade and stir well.

Transfer the radishes and dressing to the kale salad. Add the green onions and lime juice, and stir.

Divide between two bowls.

Sprinkle each salad with hemp seeds.