Radish and Arugula Salad with Lemon Vinaigrette
A crisp, peppery salad featuring fresh arugula and thinly sliced radishes, dressed in a bright homemade lemon vinaigrette and finished with toasted walnuts. This american-inspired salads (vegetarian) ready in about 15 minutes pairs ounces arugula, thinly sliced radish, tablespoon lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ounces arugula
- 1/2 cup, thinly sliced radish
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 cup, toasted walnuts
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Whisk 1 tablespoon lemon juice, 2 tablespoons extra virgin olive oil, and 1 teaspoon Dijon mustard in a small bowl until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Step 2: Add 4 ounces arugula and 1/2 cup thinly sliced radish to a large bowl. Pour the vinaigrette over the greens and toss gently until evenly coated.
- Step 3: Sprinkle 1/4 cup toasted walnuts over the salad and serve immediately.
Frequently asked questions
How long does Radish and Arugula Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Radish and Arugula Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces arugula from drying out.
Can I substitute ingredients in Radish and Arugula Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Radish and Arugula Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Radish and Arugula Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
