Radish, Orange, and Arugula Salad with Cumin Vinaigrette Recipe | Vegetarian Times Skip to main content

Radish, Orange, and Arugula Salad with Cumin Vinaigrette

Endive, arugula, and clementines tame the spiciness of sliced radishes.



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½ small red onion, thinly sliced
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5 clementines, divided
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2 Tbs. lemon juice
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2 Tbs. olive oil
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1 tsp. ground cumin
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2 cups baby arugula
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2 Belgian endive, thinly sliced (2 cups)
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1 ½ cups sliced radishes
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¼ cup roasted, salted sunflower seeds
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¼ cup crumbled blue cheese
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¼ cup thinly sliced fresh mint leaves


1. Place onion slices in bowl, and cover with cold water. Set aside.

2. Juice 1 clementine into bowl. Whisk in lemon juice, oil, and cumin, and season with salt and pepper, if desired. Set aside.

3. Peel remaining 4 clementines, and pull apart into halves. Slice each half into half-circles. Set aside.

4. Drain onion slices, and toss with arugula, endive, and radishes in salad bowl. Add clementines and dressing, and toss. Sprinkle with sunflower seeds, blue cheese, and mint leaves.

Nutrition Information: 

5 g
Total Fat: 
14 g
Saturated Fat: 
3 g
18 g
6 mg
175 mg
5 g
10 g
Serves 4

Comments on this Recipe

Delicious! I made this with for lunch today and it was fabulous and fast!

I made this as soon as I received the magazine...served with the frozen pea soup....the salad is as tasty as it is beautiful...a new favorite.

We were not a big fan of the mint so I wouldn't put that in next time but the flavors are fantastic!