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Razor thin slices of watermelon and purple radishes made into a delicious salad topped with chives, feta and walnuts.
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5 from 1 vote

Watermelon and Purple Daikon Radish Salad

This bright and beautiful salad of watermelon and purple daikon radishes is marinated in an orange vinaigrette then topped with feta, shallots, toasted walnuts, pomegranate arils and fresh herbs. A delicious, eye-catching side perfect for any holiday buffet!
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Low Calorie, Vegetarian
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 servings
Calories 127kcal
Author Kim Peterson

Equipment

Ingredients

Dressing

  • 1 medium orange , zest and juice
  • ¼ cup apple cider vinegar
  • 2 tablespoons apple cider
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon or Creole mustard
  • ¼ cup extra-virgin olive oil
  • Kosher salt and black pepper
  • Freshly ground nutmeg, to taste

Salad

  • ½ pound watermelon and purple radishes , cut into 1/16 – inch slices
  • ¼ cup feta cheese , crumbled
  • ¼ cup toasted walnuts , chopped
  • 2 tablespoons shallots , minced
  • 2 tablespoons pomegranate arils
  • 1 tablespoon fresh herbs (chives, parsley, or thyme), finely chopped

Instructions

Dressing

  • Place the first 6 ingredients in a mason jar. Cover tightly with lid and shake vigorously until well combined.
  • Season to taste with salt and pepper, and freshly grated nutmeg.
  • Vinaigrette will last up to 1 week in the refrigerator. Let sit at room temperature 15 minutes before using.

Salad

  • Place radish slices in a large bowl and pour in enough vinaigrette to coat without soaking. Gently toss. Let marinate 10-15 minutes. Set aside. Reserve remaining dressing for when serving or another use.
  • Meanwhile, toast the walnuts if they’re not already, and prep the remaining ingredients.
  • After radishes marinate, arrange them on a platter. Sprinkle the feta, walnuts, shallots, pomegranate arils, and fresh herbs over the radish slices.
  • Garnish with extra parsley, if desired. Serve with extra vinaigrette on the side. Enjoy!

Notes

*Any leftover salad should be covered in an airtight container and refrigerated up to 3 days.

Nutrition

Serving: 1 serving | Calories: 127kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Cholesterol: 6mg | Sodium: 96mg | Potassium: 201mg | Fiber: 2g | Sugar: 7g | Vitamin A: 136IU | Vitamin C: 19mg | Calcium: 62mg