Radish Leaves Salad
Radish Leaves Salad, a simple and tasty salad recipe using leftover radish greens, radish bulbs, apples, cranberries, and seeds with a light homemade vinaigrette. Reduce waste and make this salad!
Ingredients
Salad Ingredients
- 2 cups radish leaves from about 2 bunches
- 2 small radishes
- ½ small apple
- ⅓ cup dried cranberries
- ¼ cup pumpkin seeds
Salad Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 pinch salt and pepper
Instructions
- Prep radish leaves: To prepare radish greens, cut them from the bulb and wash them under running water or soak them in a large bowl of water. Lay flat to dry or spin in a salad spinner to release excess water.
- Prep radishes and apples: To prepare radishes, cut the ends and then slice into very thin slices; if the radishes are large cut them in half before slicing so the slices are smaller. Cut apple into small slices about 1/2 inch long.
- Make dressing: Add olive oil, apple cider vinegar, maple syrup, dijon mustard, minced garlic, minced ginger, and a pinch of salt and pepper to a bowl, or a small jar with a lid or a salad shaker. Then either whisk in the bowl or shake the jar or shaker until the salad dressing is well combined.
- Build salad: Add washed and dried radish leaves, radish slices, and apple slices to a bowl. Top with dried cranberries and pumpkin seeds, then drizzle with homemade vinaigrette. Then serve and enjoy!
Notes
- Tip for better leftovers: If you plan to make more than you need, then do not add salad dressing to the entire salad, only what you will eat now.
- Leftovers and storage: Store undressed salad ingredients in an airtight container in the refrigerator for up to 3 days and add salad dressing when ready to serve.
- Prep ahead: Wash and dry radish leaves and cut the radishes and apples ahead of time to reduce preparation time. You can also make the salad dressing up to three days of ahead of time for later use.
- Nutrition notes: Nutrition information was calculated for all dry ingredients and only half of the salad dressing, as there will be leftover dressing after making this salad. This salad recipe uses only plant-based ingredients, so it is suitable for vegan diets. It is also free from gluten. It is high in fiber, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 294kcalCarbohydrates: 30gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 27mgPotassium: 131mgFiber: 3gSugar: 20gVitamin A: 22IUVitamin C: 194mgCalcium: 639mgIron: 1mg
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