Toasted Pepita and Watermelon Radish Salad with Lemon-Shallot Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing salad combining crunchy toasted pepitas, peppery watermelon radish, and shaved fennel, dressed in a bright lemon-shallot vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 20 minutes, pairs mixed greens, watermelon radish, fennel bulb 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 180 calories and feeds 4, 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.

Prep: 15 min Cook: 5 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a dry skillet over medium heat and toast 1/3 cup pepitas for 3-4 minutes, stirring frequently until fragrant and lightly golden; remove from heat and set aside.
  2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 1 small finely minced shallot, 1/4 cup olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the vinaigrette is emulsified and smooth.
  3. Step 3: In a large salad bowl, combine 4 cups mixed greens, 1 thinly sliced medium watermelon radish, and 1 small shaved fennel bulb; toss gently to mix.
  4. Step 4: Drizzle the lemon-shallot vinaigrette over the salad and toss again until everything is evenly coated.
  5. Step 5: Sprinkle the toasted pepitas on top just before serving to maintain their crunch.

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