Roasted radishes, kale, toasted sunflower seeds and tangy nutritional yeast dressing combine perfectly in this hearty salad.
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Roasted Radishes and Kale Salad with Toasted Sunflower Seeds

This nourishing salad is perfect on its own as a nutritious lunch or can be served as a side salad for dinner. Either way, be sure to trim and massage the kale for the best texture experience. Also, be sure to roast those radishes to intensify their flavor and give the sunflower seeds a quick toss in the skillet. The tangy Nutritional Yeast and Apple Cider Dressing is a must as it pairs perfectly with these flavors.
Prep Time25 mins
Cook Time20 mins
Course: Salad
Servings: 4 side salads
Author: Jackelin

Ingredients

Salad

  • 1 bunch curly kale rinsed and dried, woody stems removed
  • 1 bunch radishes trimmed, washed and dried, cut into quarters
  • three tablespoons sunflower seeds
  • juice of 1/2 lemon
  • olive oil for massaging the kale and roasting the radishes - about 2 tablespoons total
  • salt to taste

Nutritional Yeast and Apple Cider Vinegar Dressing

  • 1/2 cup nutritional yeast flakes
  • 1/2 cup apple cider vinegar
  • 1/2 cup of tamari preferred or soy sauce
  • 2 cloves garlic peeled
  • 1 1/2 cup avocado or olive oil

Instructions

  • Preheat oven to 400°F
  • Place the prepared radishes in a mound on a baking sheet and drizzle with enough olive oil to coat (about 1 tablespoon). Pour the lemon juice over the radishes and toss them with your hands so that they're evenly coated with the olive oil and lemon. Sprinkle with a generous amount of salt (as per your preference) and place in the oven to bake about 20 minutes, or until the radishes are tender when poked with a sharp knife.
  • Meanwhile, tear the trimmed kale leaves into bite-sized pieces and place them in a large bowl. Drizzle about 1 tablespoon of olive oil (or just enough to coat all the leaves) over the kale and gently massage the leaves for about 1 minute to tenderize them. Set aside while the radishes bake.
  • In a small skillet, toss the sunflower seeds over a medium flame, turning frequently to prevent them from burning. Once the seeds are evenly toasted, remove from heat and transfer them to a small bowl.
  • For the dressing, combine all ingredients in a blender and blend on high a few seconds to combine all ingredients and fully chop the garlic.
  • Place the kale, radishes and sunflower seeds in a bowl and drizzle with desired amount of dressing (you will have lots of dressing left over for future salads. I've stored mine in the refrigerator for well over a month, but use your best judgment on this).

Notes

Makes two large main course salads for hungry folks or four small side salads.