Sunday Supper Suggestion, Roasted Carrot Radish salad with Orange Vinaigrette and Feta - Our Sunday Cafe
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Sunday Supper Suggestion, Roasted Carrot Radish salad with Orange Vinaigrette and Feta

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Celebrate the family with your own Sunday Supper, one of our favorite ways to bring the family together! We offer the following suggestions, and hope that you enjoy them as much as we do!

There are no rules for what is appropriate to serve for Sunday Dinner, it can be as fancy as you like or as frugal as you need! What makes Sunday Dinner special is who you get to dine with...


For this week's Sunday Dinner, I would like to suggest the following...

Honestly, I had never eaten a radish any other way than raw, dipped in salt before trying a couple of new recipes this past week. The first one was the Taco Pickles and now this salad, which we absolutely loved. It is a delicious surprise and one we will make again. Don't let the roasting part get in the way of trying this salad, it really is a very easy recipe.

Roasted radishes are delicious, especially in this salad, along with carrots in an Orange Vinaigrette and Feta Cheese.
Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta.

Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta
adapted from:  Cinnamon-Spice and Everything Nice
400-degree oven

1 pound radishes
1 pound carrots

2 T olive oil - divided
1 t honey
1 t vinegar
salt and pepper if desired

Trim radishes, peel and trim carrots, sliced medium thick (4 mm slicing blade if using a food processor)


On a large rimmed baking tray, drizzle 1 T of the oil. Combine the remaining oil, honey, and vinegar along with the sliced vegetables, combine well making sure each slice is separate and coated.



Spread out on the baking tray, sprinkle with salt and pepper if desired, roast 20 minutes, stir and roast 5 minutes more. Remove from oven and set aside to cool, gently stir after 5 minutes to release heat and steam from the vegetables (you want a firm texture).

2 T olive oil
2 T orange or tangerine juice
1/2 (packed) t zest from the fruit
1 T vinegar
1 t honey
2 T finely minced red onion - we used our pickled onions

1/3 c Feta cheese crumbles
fresh minced parsley

Combine dressing ingredients in a large bowl, add roasted vegetables, toss gently to coat. Spoon into a serving dish, arrange the Feta and parsley over the top. Refrigerate until serving.



Have a wonderful dinner!

You may also like these additional suggestions, found by searching #SundaySupperSuggestion.




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