Recipe: Spring Salad with Radishes and Pumpkin Seeds

This salad doesn't look like it has much going on except greens, but I promise that there are little radishes and seeds hiding under the leaves — and their crunch is such a treat!

Early spring means that a lot of vegetables aren't in season yet; summer tomato salads and cucumber relishes are a long way off still. So I try to give my spring salads snap and crunch using other all-season ingredients, like these pumpkin seeds. Their fresh green color complements the dark greens of the salad, and the radishes (first treat of the spring garden!) also add great color.

A little cheese, a simple dressing, and you have yourself a salad in five minutes. You don't even have to emulsify a vinaigrette in a separate bowl; this salad just gets dressed right there in the bowl, in a simpler and more old-fashioned method.

Spring Salad with Radishes and Pumpkin Seeds
10 ounces fresh spring greens (could include baby spinach and arugula, mixed mesclun lettuces, overwintered kale and chard, dandelion leaves, pea sprouts, or whatever other greens are in season where you are)
1/2 cup shelled pumpkin seeds
1 cup grated Parmesan cheese
4 large radishes, cut in half and then into paper-thin slices
1/4 cup olive oil
1 tablespoon rice vinegar or citrus vinegar
Kosher salt and freshly-ground pepper to taste

If necessary, tear the greens into bite-sized pieces. Toss with the pumpkin seeds, Parmesan, and sliced radishes. Toss with the oil, coating all the leaves well. Then add the vinegar and toss. Taste and season with salt and pepper.

More spring salads:
12 Crunchy Spring Salads from Saveur
Dressing Spring Salads: How To Make a Basic Vinaigrette
Recipe: Green Salad with Walnut Oil, Celery and Radishes

(Image: Faith Durand)

Per serving, based on 4 servings. (% daily value)
Calories
327
Fat
28.1 g (43.3%)
Saturated
7.8 g (38.9%)
Trans
0 g
Carbs
5.4 g (1.8%)
Fiber
2 g (8.1%)
Sugars
1.1 g
Protein
15.5 g (31.1%)
Cholesterol
19.2 mg (6.4%)
Sodium
478.9 mg (20%)

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Recipe, Salad, Spring

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.