Radish, Orange, and Arugula Salad with Cumin Vinaig

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Radish, Orange, and Arugula Salad with Cumin Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions