Best 4 Salad With Radishes And Spicy Pumpkin Seeds Recipes

If you are looking for a salad recipe that packs a flavorful punch, look no further than this salad with radishes and spicy pumpkin seeds. The combination of crisp radishes, creamy goat cheese, and spicy pumpkin seeds, tossed in a tangy vinaigrette, will tantalize your taste buds and leave you wanting more. This salad is not only delicious, but also incredibly versatile. Serve it as a light lunch or dinner, or as a side dish to your favorite grilled meats or fish. With its vibrant colors and unique flavors, this salad is sure to impress your family and friends.

Let's cook with our recipes!

SALAD WITH RADISHES AND SPICY PUMPKIN SEEDS

Salad with Radishes and Spicy Pumpkin Seeds image

A bright, citrusy dressing, crunchy radishes, and spiced pumpkin seeds make this salad stand out.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 tablespoon fresh orange juice
1 tablespoon red-wine vinegar
2 teaspoons grainy mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 large head Boston lettuce, torn into small pieces
3 to 4 radishes, trimmed, halved, and thinly sliced (about 1/2 cup)
1/4 cup Spicy Pumpkin Seeds

Steps:

In a large bowl, whisk together orange juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
Add lettuce and radishes to bowl; toss gently to coat with dressing. Divide salad among four plates; sprinkle with pumpkin seeds.

Nutrition Facts : Calories 88 g, Fat 7 g, Protein 2 g

SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds image

This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.

Provided by Louisa Shafia

Categories Salad Carrot Radish Spring Passover Seed Herb Chive Side Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil, divided
1 cup raw shelled pumpkin seeds
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
1/2 cup chopped chives

Steps:

Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
Do Ahead
Dressing can be made 5 days ahead. Chill in a resealable container.

PUMPKIN SEED SPINACH SALAD

Pumpkin Seed Spinach Salad image

Here's a fresh new use for pumpkin seeds kernels. This sweet, light and tasty salad is studded with cranberries for attactive color. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

1/2 cup unsalted pumpkin seeds
2 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon ground ginger
Pinch cayenne pepper
DRESSING:
1/4 cup vegetable oil
2 tablespoons rice vinegar
2 tablespoons maple syrup
2 tablespoons mayonnaise
1 teaspoon sugar
SALAD:
1 package (6 ounces) fresh baby spinach
1/2 cup dried cranberries
1/4 cup shredded Parmesan cheese

Steps:

In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool., In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.

Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS

Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds image

With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they're skinny, just chop everything up fine. Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad. Add Parmesan or cut-up hard-boiled eggs if you like. Finish with olive oil and lemon juice.

Provided by Jeff Schwarz And Greg Kessler

Categories dinner, lunch, quick

Time 25m

Number Of Ingredients 11

Ingredients

½ cup pumpkin seeds
¼ cup plus 1 tablespoon extra virgin olive oil
1 pound thick asparagus
4 radishes
1 tablespoon dill, roughly chopped
1 tablespoon parsley, roughly chopped
1 tablespoon chives, roughly chopped (plus chive flowers to garnish if available)
½ pound pea tendrils (if available)
Juice of one lemon
Salt
Pepper

Steps:

Preheat oven to 375 degrees.
In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
Garnish with the reserved asparagus tops and chive flowers, and serve.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose fresh, crisp radishes. Look for radishes that are firm and have smooth, unblemished skin. Avoid radishes that are wilted or have any signs of bruising.
Use a variety of radishes. There are many different varieties of radishes available, each with its own unique flavor and texture. Try using a mix of different radishes in your salad for a more complex flavor profile.
Slice the radishes thinly. This will help them to absorb the dressing more easily and make them more tender.
Make the spicy pumpkin seeds ahead of time. This will give them time to cool and crisp up. The seeds can be stored in an airtight container at room temperature for up to 2 weeks.
Use a light and tangy dressing. A vinaigrette or a citrus-based dressing is a good choice for this salad. Avoid using a heavy or creamy dressing, as it will overpower the delicate flavors of the radishes.
Add some other vegetables or fruits to the salad. Some good options include cucumbers, carrots, celery, apples, or pears.
Serve the salad immediately. This salad is best when served fresh. The radishes will start to wilt if they sit for too long.

Conclusion:

This salad with radishes and spicy pumpkin seeds is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and delicious salad, give this one a try.