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Place the onions in a bowl and cover them with boiling water. Let them sit for 5 minutes, then drain. Slice off the tops and peel.
Preheat the oven to 425°F (220°C). Trim the tops and tails from the radishes, then slice into halves or quarters and place in a large baking dish. Add the pearl onions, olive oil, salt, and pepper, and toss to evenly coat. Roast for 30 to 35 minutes. stirring a few times throughout.
While the radishes are roasting, add the pine nuts to a small skillet over medium-low heat and lightly toast. Set aside.
Let the radishes and onions cool for a few minutes in the baking dish. Add the pine nuts, parsley and Dijon vinaigrette. Toss to combine.
Add the salad into a large serving bowl, then top with feta cheese. Serve warm or at room temperature.