This Spiralized Radish & Arugula Salad with Quinoa, Hemp Seeds, and Pepitas is fresh, crunchy, and packed with plant-based protein! A quick and easy recipe with just six ingredients and a simple vinaigrette. Perfect for a light meal or side dish. Gluten-free, vegan, and full of flavor!
If you’re looking for a fresh, flavorful, and protein-packed salad, this Spiralized Radish & Arugula Salad with Quinoa, Hemp Seeds & Pepitas is going to be your new go-to. It’s vegan, gluten-free, soy-free, and incredibly easy to make. Plus, it’s loaded with plant-based protein, crunch, and flavor—all with just six ingredients and a simple homemade vinaigrette.
Okay, hear me out—this salad might just be my new favorite thing. It's fresh, flavorful, packed with plant-based protein, and comes together in minutes. Basically, everything I want in a quick and easy meal.
✨ Why you'll love it:✔️ It’s light yet satisfying, thanks to the quinoa, hemp seeds, and crunchy pepitas.
✔️ Just six ingredients + a simple vinaigrette you can shake up in a jar.
✔️ The texture is next-level: fluffy quinoa, crispy spiralized radishes, crunchy pepitas, and delicate baby arugula. So much goodness in every bite!
✔️ Those salty, savory pepitas? Non-negotiable. They make the salad, trust me.
✔️ Spiralizing the radishes makes them so much better (and way more fun to eat).
Bonus: it’s also easier than slicing them by hand!
I know, I know—February isn’t exactly salad season, but I’m still craving fresh, vibrant meals even in the colder months. And this one? It’s been on repeat in my kitchen. If you’re not feeling a salad right now, save this for spring (which, by the way, is only six weeks away… not that I’m counting 😉).
💡 Pro tip: Spiralize a bunch of radishes at once and store them in water in an airtight container—they’ll stay crisp and ready to throw into salads all week long.
If you make this salad, I’d love to hear what you think! Leave a comment below, rate it, and tag me on Instagram @eatingbyelaine so I can see your creations. Enjoy!
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Spiralized Radish and Arugula Salad with Quinoa, Hemp Seeds and Pepita Seeds
- Total Time: 5 mins
- Yield: 1
- Diet: Vegan
Description
This light and yet satisfying salad is perfect for a quick and easy lunch or pre-dinner snack. This recipe serves one but can be easily doubled to serve two. I always make a large batch of quinoa each week and use that on the salad but if you do not have be sure to start that before making the rest of the salad.
Ingredients
- 2 cups baby arugula
- ½ cup cooked and cooled white quinoa (How to Make Perfectly Cooked Quinoa)
- ¼ cup roasted and salted pepita seeds*
- 2 tablespoons raw hemp seeds
- 2 large radishes, spiralized **
- 1 green onion, diced
- ¼ cup good quality extra virgin olive oil
- 1 lemon, juiced
- 1 tablespoon maple syrup
- 1 large clove garlic, minced
- ¼ teaspoon salt
Instructions
- Assemble the base – Place the baby arugula in a large bowl or on a serving plate.
- Add toppings – Sprinkle the cooked quinoa evenly over the arugula, followed by the pepitas and hemp seeds for a boost of crunch and protein.
- Arrange the radishes – Place the spiralized radishes in the center of the salad, creating a beautiful and vibrant focal point.
- Garnish – Scatter the sliced green onions on top for a fresh, mild bite.
- Dress it up – Whisk together the dressing and drizzle it over the salad and gently toss, or leave it as-is for a gorgeous presentation.
- Serve & enjoy – Enjoy immediately as a light meal or side dish!
Equipment
Buy Now → Notes
- I love using pepitas from the bulk section at Whole Foods—they're extra salty and add the perfect crunch to this salad!
- For the best texture, use the thinnest blade on your spiralizer when prepping the radishes. It makes them extra crisp and delicate!
- A drizzle of 100% date syrup and runny tahini takes this salad to the next level—sweet, nutty, and so delicious!
- Prep Time: 5 mins
- Category: Salad
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