BEIJOS EATS | MARCH 11, 2024
pretty salad.
Let’s kick off the week with a scrumptious salad that’s sure to put a smile on your face. This stunning floral salad is a beautiful ode to spring, with a mix of tender baby kale, arugula, fresh blueberries, salty pistachios, briny feta cheese, and gorgeous edible flowers. And, trust me, the easiest vinaigrette is the secret sauce that will make all of these ingredients sing. It’s made of honey, carrot, tumeric, and red wine vinegar dressing with the sweetest yellow hue and vibrant flavors. Now, here’s the best part – once you bring this salad to your family and friends, you’ll be the most popular person in the room! They’ll be calling you for more of this yummy spring salad. So, what are you waiting for?
Photography by Dayna Studios
Pretty Spring Floral Salad
Ingredients
VINAIGRETTE:
- 1/4 cup olive oil
- 1 carrot
- `1 tesppon ground turmeric
- 2 tablespoons red wine vinegar
- 2 teaspoons finely chopped shallot
- 1 tablespoon honey
- 1 small clove garlic minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
PICKLED ONIONS:
- 1/4 medium red onion thinly sliced
- 3/4 cup red wine vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
SALAD:
- 6 cups baby kale mix about 5 ounces
- 6 cups arugula about 5 ounces
- 1/2 cup blueberries
- 1/2 cup shelled toasted pistachios coarsely chopped
- 1/2 cup crumbled feta cheese about 2 ounces
- 1/4 cups edible flowers
Instructions
MAKE THE VINAIGRETTE:
- Place all the ingredients in a jar, seal, and shake to emulsify; set aside.
PICKLE THE ONION:
- Bring 2 cups of water to a boil. Meanwhile, place the red onion slices in a fine-mesh strainer. Working over the sink, pour the boiling water over the onion and drain. Place in a small bowl. Add the vinegar, sugar, and salt. Stir to combine and dissolve the salt and sugar. Set aside for 30 minutes. Strain off the pickling liquid.
ASSEMBLE THE SALAD:
- Pile the kale mix and arugula onto a serving platter or large, shallow salad bowl and toss with 1/3 cup of the dressing. Arrange the pickled red onion, blueberries, pistachios, and feta cheese on top of the greens. Scatter the nasturtiums around the salad. Serve alongside the remaining vinaigrette.
