Description
This spring salad is bright, crisp, and full of flavor. Fresh greens, sweet berries, creamy goat cheese, and a light lemon vinaigrette come together for a beautiful dish — and edible flowers add a stunning finishing touch. It’s perfect for brunch, light lunches, or as a vibrant side for spring meals. No cooking required, just fresh ingredients and simple assembly.
Ingredients
Salad
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4 cups mixed greens (spring mix, arugula, or baby spinach)
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1 cup fresh berries (strawberries sliced, blueberries, or raspberries)
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¼ cup crumbled goat cheese (or feta)
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2 tbsp edible flowers (pansies, violets, nasturtiums, or calendula — food-grade only)
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¼ cup sliced almonds or walnuts (optional, toasted)
Lemon Vinaigrette
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3 tbsp extra virgin olive oil
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1½ tbsp fresh lemon juice
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1 tsp honey or maple syrup
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Salt and black pepper to taste
Instructions
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Make the dressing:
In a small bowl or jar, whisk or shake together olive oil, lemon juice, honey (or maple syrup), salt, and pepper until blended. -
Prepare the base:
Place washed and well-dried greens in a large bowl or serving platter. -
Add fruit:
Scatter berries evenly over the greens. -
Dress lightly:
Drizzle about half the dressing over the salad and toss gently to coat. -
Finish the salad:
Sprinkle goat cheese and nuts on top. Add edible flowers last and gently place them so they stay visible. -
Serve:
Offer remaining dressing on the side and serve immediately.
Notes
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✅ Only use edible, food-grade flowers from safe sources — never florist or roadside flowers.
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✅ Dry greens thoroughly so dressing sticks instead of sliding off.
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✅ Toast nuts in a dry pan for 3–4 minutes for better flavor.
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✅ Add flowers at the very end so they stay fresh and pretty.
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✅ A pinch of Dijon mustard in the dressing helps it stay mixed longer.