Radish leaf salad with caramelized pumpkin seeds

Radish leaf salad with caramelized pumpkin seeds

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 259 kcal
, Fat: 16 g
, Carbohydrate: 20 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pumpkin seeds

60 g pumpkin seeds
2 tbsp cane sugar


2 tsp coarse-grain mustard
4 tbsp apple vinegar
3 tbsp pumpkin seed oil
salt to taste


600 g radishes incl. green parts, greens set aside, radish quartered
50 g dried cranberries
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How it's done

Pumpkin seeds

Toast the pumpkin seeds in a non-stick frying pan without any oil. Add the sugar and toast for a further 1 min. Remove, spread over a sheet of baking paper, leave to cool.


Combine the mustard, vinegar and oil in a bowl, season with salt.


Add the radish, radish greens, cranberries and pumpkin seeds to the dressing, mix well.

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