Roasted Radish and Carrot Salad with Dill Vinaigrette

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A colorful salad of roasted radishes and carrots tossed in a tangy dill vinaigrette, perfect for a refreshing spring side dish or light lunch. This vegetarian recipe, ready in about 30 minutes, pairs radishes, carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups radishes
• 2 large carrots
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp fresh dill
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 cups spring greens

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Slice radishes 1/4-inch thick and julienne carrots. Toss with 1 tbsp olive oil, salt, and pepper; spread on a parchment-lined baking sheet.
2. Step 2: Roast 15-18 minutes until tender and caramelized, flipping halfway. Meanwhile, whisk together 2 tbsp olive oil, lemon juice, Dijon mustard, chopped dill, salt, and pepper for dressing.
3. Step 3: Toss roasted vegetables with dressing until coated. Serve over spring greens, tossing gently to combine.