Radish, Orange, and Arugula Salad with Cumin Vinaigrette Recipe

Name: Radish, Orange, and Arugula Salad with Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red onion, thinly sliced; 5 clementines, divided; 2 Tbs. lemon juice; 2 Tbs. olive oil; 1 tsp. ground cumin; 2 cups baby arugula; 2 Belgian endive, thinly sliced (2 cups); 1 1/2 cups sliced radishes; 1/4 cup roasted, salted sunflower seeds; 1/4 cup crumbled blue cheese; 1/4 cup thinly sliced fresh mint leaves

Servings: persons

1/2 small red onion, thinly sliced
5 clementines, divided
2 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. ground cumin
2 cups baby arugula
2 Belgian endive, thinly sliced (2 cups)
1 1/2 cups sliced radishes
1/4 cup roasted, salted sunflower seeds
1/4 cup crumbled blue cheese
1/4 cup thinly sliced fresh mint leaves

1
Place onion slices in bowl, and cover with cold water.
2
Set aside.
3
Juice 1 clementine into bowl.
4
Whisk in lemon juice, oil, and cumin, and season with salt and pepper, if desired.
5
Set aside.
6
Peel remaining 4 clementines, and pull apart into halves.
7
Slice each half into half-circles.
8
Set aside.
9
Drain onion slices, and toss with arugula, endive, and radishes in salad bowl.
10
Add clementines and dressing, and toss.
11
Sprinkle with sunflower seeds, blue cheese, and mint leaves.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 small red onion, thinly sliced, 5 clementines, divided, 2 Tbs. lemon juice, 2 Tbs. olive oil, and more.

Yes, Radish, Orange, and Arugula Salad with Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radish, Orange, and Arugula Salad with Cumin Vinaigrette

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