Low Carb Feta, Radish And Cranberry Salad Recipe

Gluten Free
Lunch
Quick Easy
Salads
Sides
Vegetarian
4.8/5
(2810 reviews)
Low Carb Feta, Radish And Cranberry Salad
Zylo Recipes

Description

This vibrant salad is a celebration of contrasts, a harmonious blend of peppery, sweet, and savory notes that dance on the palate. Imagine the delicate bite of arugula, its subtle sharpness awakening your senses, mingling with the crisp, clean taste of thinly sliced radishes. These earthy elements are then beautifully offset by the juicy bursts of sweetness from cranberries, their ruby-red color adding a touch of visual allure.

For a delightful textural counterpoint, candied walnuts are scattered throughout, offering a satisfying crunch and a hint of caramelized sweetness that perfectly complements the other ingredients. The creamy, tangy feta cheese crumbles provide a rich, salty counterpoint, tying all the flavors together in perfect harmony. Each ingredient in this salad plays a vital role, contributing to the overall symphony of flavors and textures.

The arugula provides a peppery base, while the radishes offer a refreshing crispness. The cranberries add a touch of sweetness and a burst of juicy flavor, and the candied walnuts provide a satisfying crunch and a hint of caramel. The feta cheese adds a creamy, salty note that ties everything together.

This salad is a testament to the power of simple ingredients, transformed into something truly extraordinary. Its light and refreshing nature makes it a perfect choice for a summer lunch, a delightful accompaniment to grilled dishes at a barbecue, or simply a satisfying and flavorful meal any time of day. Its vibrant colors and diverse textures also make it a visually appealing dish, sure to impress guests and brighten up any table.

Enjoy this delightful and versatile salad as a refreshing and flavorful addition to your culinary repertoire. It’s a salad that promises a burst of flavor and a delightful culinary experience, one bite at a time. The combination of textures, from the tender greens to the crisp radishes and crunchy walnuts, creates a truly satisfying eating experience.

It’s a salad that is both healthy and indulgent, perfect for those who want to enjoy a delicious and nutritious meal.

Preparation Time

Prep Time
7 min
Cook Time
4 min
Total Time
11 min

Nutrition Information

Per 1 servings serving
C
Calories
180 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
6 g

C
Fats
15 g
Saturated Fats 9 g
Unsaturated Fats 5 g

Cholestrol 50 mg
Sodium 300 mg
Potassium 100 mg
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Ingredients

    1.
    Radish, Raw
    Radish, Raw
    4 medium - 3/4" to 1" diameter
    2.
    Arugula
    Arugula
    2 cup
    3.
    Olive Oil
    Olive Oil
    1 tablespoon
    4.
    Walnuts
    Walnuts
    ¼ cup
    5.
    Feta Cheese
    Feta Cheese
    ¼ cup
    6.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    ½ tablespoon
    7.
    Balsamic Vinegar
    Balsamic Vinegar
    ½ tablespoon
    8.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    9.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    10.
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    1 tablespoon

Instructions

    1.
    Thinly slice the radishes and add them to a serving bowl along with the arugula and cranberries. Season to taste with salt and pepper, then gently toss to combine the ingredients.
    2.
    Add the walnuts to a dry skillet. Drizzle your choice of keto-friendly syrup (such as sugar-free maple syrup) over the walnuts. Toast them gently over low to medium heat for 3-4 minutes, stirring occasionally to ensure they are evenly coated and caramelized by the syrup.
    3.
    Crumble the feta cheese evenly over the salad. The tangy flavor of the feta will complement the other ingredients beautifully.
    4.
    Scatter the caramelized walnuts over the salad, distributing them evenly for a delightful crunch in every bite.
    5.
    Whisk together olive oil and vinegar (such as apple cider vinegar or balsamic vinegar) in a small bowl. Drizzle the dressing over the salad just before serving to keep the arugula from wilting.