Roasted Radishes and Sautéed Kale with Citrus Salt

Roasted Radishes and Sautéed Kale with Citrus Salt is a fabulous spring side dish. Roasting the radishes mellows their usual zippiness, and they make a great alternative to the usual side dish veggies. Sprinkle on the Citrus Salt, and use it with so many dishes for a little lemony flavor. 

This recipe for Roasted Radishes and Sautéed Kale with Citrus Salt is an oldie and goodie, but it’s perfect to the upcoming spring holidays. My sister inspired me to make this after she sent me a photo of the roasted radishes she picked up from a food truck/beer fest event in North Carolina.

She started the texting, but I kept it going until I had as many details as I could get. I couldn’t wait to try making these radishes on my own since I’m a long way from North Carolina!

Roasting them is easy, and I wanted to keep things simple. I knew a little citrus salt would be perfect as a seasoning. Lucky for me, my husband had made a batch a few weeks before.

Have you ever made your own citrus salt? If not, I highly recommend it. It couldn’t be easier to make (two ingredients!), and you’ll use it on so many dishes for added brightness.

It was perfect with these roasted radishes and sautéed kale. If you’re starting to plan your holiday menu, this is what I highly recommend!

I wasn’t sure what to serve with the radishes, but in the end, I decided on sautéed kale.

I used a few simple ingredients for the kale (grapeseed oil, a shallot, a little lemon juice, ground black pepper, and of course, a bit more citrus salt), and tossed it with toasted pecans and the radishes. This was a vibrant and healthy side dish that was exceptionally easy to put together.

Kale is one of my favorite veggies. I love to use it in salads like Kale and Quinoa Salad with Honey-Dijon Dressing. So good!

If you’re looking for another way to enjoy radishes, try this recipe for Quick, Spicy Pickled Radishes. They make the perfect topping for these Slow Cooker Beef Carnitas Tacos.  

Roasted Radishes and Sautéed Kale with Citrus Salt is a side dish for the season. Try this dish to brighten up any meal. 

Nutrition

Calories

542 cal

Fat

42 g

Carbs

16 g

Protein

5 g

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Patricia Conte/Grab a Plate

Yields Serves 4

Roasted Radishes and Sautéed Kale with Citrus Salt

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5 based on 20 review(s)

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Ingredients

For the Citrus Salt:
• 1/2 cup Maldon Sea Salt Flakes
• 1-1/2 tablespoons lemon zest
For the Salad:
• 3 tablespoons grapeseed oil, divided
• 2 small bunches radishes, stem ends trimmed and cut into halves or quarters of even size
• 4 cups packed kale, stripped from stem and cut into 2-inch pieces (I used Tuscan kale)
• 1 shallot, diced small
• 2 tablespoons lemon juice
• Citrus salt
• Ground black pepper
• 1/4 cup toasted pecan halves

Instructions

For the Citrus Salt:
1. Preheat the oven to 250 degrees F. (or the lowest setting)
2. Combine the salt and lemon zest in a bowl and mix to combine.
3. Spread the mixture onto a baking sheet. Place in the oven for 20-30 minutes.
For the Salad:
4. Preheat the oven to 425 degrees F.
5. Add the radish pieces to a bowl and toss with 1-1/2 tablespoons of the grapeseed oil. Sprinkle with the citrus salt and ground black pepper to season. Toss to combine.
6. Place the radishes on a baking sheet in the oven for about 20 minutes, tossing them occasionally, or until the radishes start to get tender and golden.
7. Remove from the oven and keep warm.
8. Add the remaining grapeseed oil to a large skillet over medium heat. When hot, add the shallot and cook for about 3 minutes.
9. Add the kale and the lemon juice. Season with the citrus salt and ground black pepper. Toss and cook for about a minute.
10. Place a lid on the pan and continue to cook for 3-4 minutes. Remove from the heat when wilted.
11. Toss the kale, radishes and pecan pieces together and serve on individual plates.

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