Toasted Pepita and Watermelon Radish Salad with Lemon-Shallot Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad combining crunchy toasted pepitas, peppery watermelon radish, and shaved fennel, dressed in a bright lemon-shallot vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 20 minutes pairs mixed greens, medium, thinly sliced watermelon radish, small, shaved thinly 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

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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Frequently asked questions

How long does Toasted Pepita and Watermelon Radish Salad with Lemon-Shallot Vinaigrette take to make?

Total time is about 20 minutes (15 min prep + 5 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 Toasted Pepita and Watermelon Radish Salad with Lemon-Shallot 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 mixed greens from drying out.

Can I substitute ingredients in Toasted Pepita and Watermelon Radish Salad with Lemon-Shallot 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 Toasted Pepita and Watermelon Radish Salad with Lemon-Shallot Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Toasted Pepita and Watermelon Radish Salad with Lemon-Shallot Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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