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–+ servings

Pretty Spring Floral Salad

Author :Abby Guido
Yields :4 people
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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.
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