Purple Kale and Pansy Salad

Spring Kale and Herb Salad with edible flowers

Purple Kale and Pansy Salad ~ edible flowers like colorful pansies can turn a salad from so-so to sensational. Use them as a garnish on all kinds of dishes this spring!

Spring Kale and Herb Salad with edible flowers

Spring has sprung! And that calls for a celebration. It’s been a such a long tough winter for so many of us, we deserve some sun, some fresh greens, and some pretty flowers. I tossed all that together in a salad bowl for us, let’s eat!

Purple kale with herbs and pansies

I bought the purple kale at one of our local farmer’s markets. In Los Angeles the markets run year round, but even in cold parts of the country farmer’s markets are surprisingly hardy, going late into the season and starting early. When we last lived in new Hampshire the minute the summer market ended, the winter market started up, in the gymnasium of a local high school. My daughter lives in Madison Wisconsin, and they have the largest farmer’s market in the country. She still gets her csa boxes (‘community supported agriculture’ boxes of produce from local farmers) every week. So cold weather doesn’t necessarily mean you have to forgo the luxury of local produce – do a little digging around and find out where yours is.

purple kale

I’m trying to get more deep leafy greens in my diet, and this purple kale called to me. Every single leaf has a different purple and green pattern, it’s just unbelievable.

purple kale salad

I’m pretty persnickety when it comes to salads. Unless they’re serving as a main course, I like to focus on the greens themselves. I don’t like to add nuts, or cheese, or lots of heavy stuff like that. For me, the whole purpose of a salad is to refresh, and it’s just not refreshing if it’s loaded with candied nuts, blue cheese, and croutons. But that’s just me. My husband loads his salads down with so much ‘stuff’ there’s no room for the lettuce! I did make one exception in this salad, I threw in some sunflower seeds or pepitas. I like the little bit of crunch they give, and I think they work really well with kale.

purple kale and pansy salad

This is more of an inspiration than a recipe, but the takeaway is this: you can make a simple green salad extra special by adding in lots of fresh herbs. And I mean lots, not just a sprinkle… I’m talking about a about a ratio of about 4 to 1 lettuce to herbs. I used thyme, mint, and fresh basil, in both the green and the purple ‘Amethyst’ varieties. If you garnish it all with a few edible flowers, even better.

The herbs add a burst of flavor in every bite, and the flowers make it special.

kale and herb salad with pansies

Freshness counts!

  • Lots of herbs and even edible flowers come in those little plastic clam-shell containers, and that’s great, but it’s even better if you have a backyard or a patio to grow a few herbs and edible flowers there, so you can snip them fresh. Even if you have a black thumb and they don’t survive that long, it will be more than cost effective. If you can’t grow it yourself, try the basil that comes rooted in soil, it lasts so much longer that way and it’s worth the little bit of extra cost. There is no point in garnishing a dish with a wilted herb or a less than perfect blossom, it kind of defeats the whole purpose.
  • I snip them, give them a quick rinse, and pop them on the salad at the last minute. I have been known to resort to a walk around the block to gather a few choice blossoms for garnishing a special dish. Even nice fresh dandelions will do in a pinch! (Just make sure you pick them from a spot where you know they are clean and un-sprayed.)
  • And just to be clear, I’m not claiming that edible flowers are the most fantastic tasting things in the world…I use them mostly for their looks, and to be perfectly honest I usually end up setting them aside on my plate. There’s nothing wrong with that.

tangerine poppy seed dressing

The nice thing about kale, besides the fact that it’s so healthy, is that it stands up to dressings. It keeps its crunch a good long while. I made a fresh tangerine poppy seed vinaigrette which I think is appropriate for the first day of spring, it adds a fresh juicy ‘tang’ and a little extra crunch!

spring salad


  • If you want to bring your salad to the table fresh and pretty, put the dressing in the bottom of the bowl before you add the greens. When you are ready to serve, toss well.
  • Kale can be a little tough. Be sure to remove the entire stem and spine from your leaves, and I like to cut or shred them fairly finely. For the photos here I left my leaves a little larger than I would ordinarily do. Some people like to ‘massage’ their kale, which is just what it sounds like, you put it in a bowl with some dressing and rub it around to soften it and encourage it to absorb some of the dressing.
  • For more ideas on how to create gorgeous salads, see my 7 TIPS FOR SHOW STOPPING SALADS.

kale and herb salad with edible flowers

3.40 from 5 votes

Purple Kale and Pansy Salad

Author Sue Moran


  • 1 bunch kale I used purple kale
  • fresh basil leaves both green and purple varieties
  • fresh sprigs of thyme
  • fresh mint leaves
  • fresh parsley
  • 1/2 small red onion halved and thinly sliced
  • 2-3 Tbsp sunflower or pepita seeds
  • edible flowers like pansies for garnish

tangerine poppy seed vinaigrette

  • juice of 1 big tangerine
  • 2 tbsp olive oil
  • 1 Tsp mustard
  • 1 tsp honey
  • juice of 1/2 lemon
  • 1 Tbsp poppy seeds
  • salt to taste


  • Wash your kale really well, and then trim the tough stems off. Remove the spines of each leaf, too. Chop or shred the kale and add it to a large wide salad bowl.
  • Toss the herbs, onions, and seeds in, I like to keep to about a 4 to 1 ratio of greens to herbs. Go heavy on the basil.
  • Toss the salad with the dressing, and then scatter the flowers on top for garnish.
  • To make the dressing, put the ingredients in a jar, screw on the cap, and give a good shake. Taste it before using to adjust any of the ingredients.

Cook's notes

The dressing is slightly adapted from my friend Mary at Barefeet in the Kitchen
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Thanks for pinning this pretty Purple Kale and Pansy Salad!

Purple Kale and Pansy Salad ~ edible flowers like colorful pansies can turn a salad from so-s0 to sensational. Use them as a garnish on all kinds of dishes this spring! #edilbleflowers #flowers #pansies #kalesalad #springsalad #easter #mothersday #healthy #kale #purplekale #rainbow


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Naida Nunez
    March 5, 2017 at 8:05 am

    We’d love to include your Purple Kale and Pansy Salad recipe in Raw Food Magazine!

    Hi Sue,

    Before anything else, let me just say that your No Bake Chocolate Chip Cookie Dough Bars are perfect for satisfying my sweet craving! Thank you for sharing that recipe. 🙂

    Anyway, we will have a series of Spring Suppers in the 29th issue of Raw Food Magazine, we’d love to include your Purple Kale and Pansy Salad recipe. Oh my goodness! It’s beautiful! Props to your creativity and photography! I bet I could eat a whole plate of these. Would you like to share it with our audience and give it more exposure?

    Your recipe page would include a direct link to your site from inside of the magazine to send traffic your way.

    Please let me know if you would be interested in having your work showcased in the next issue.

    Stay awesome!


    Naida Nunez
    Recipe Curator
    Raw Food Magazine

  • Reply
    Faustina Gilbey
    April 26, 2015 at 10:01 am

    What stunning photos!….& particularly love all your edible flower posts – am definitely following! Grazie F

  • Reply
    Toni | BoulderLocavore
    April 1, 2015 at 9:01 am

    Sue this is visually extraordinary! It’s truly breathtaking. I love fresh flowers in salads and am delighted to see some violets have popped up in my garden bed waiting to be eaten. Pinning madly…

  • Reply
    March 24, 2015 at 7:57 am

    SUPER pretty. if i ever had an urge to eat flowers, it’d be in a manner just like this.

    • Reply
      March 24, 2015 at 9:35 am

      haha, it does seem odd at first, I know!

  • Reply
    March 24, 2015 at 7:54 am

    Your salad is a work of art, Sue! Just gorgeous. And there you go with poppy seeds in the dressing which sounds delicious too. This is a must try! I can’t wait until we see the first pansies for sale here in Wisconsin not to mention being able to walk outside and cut fresh herbs. I had forgotten that you daughter lived in Madison! Go Badgers!!

  • Reply
    March 23, 2015 at 10:19 am

    I love how bright and colorful this salad is! I always pass by the edible flowers section of the grocery store, just because I have no clue what to do with them. Trying this out for sure. And the dressing sounds heavenly.

    • Reply
      March 23, 2015 at 10:33 am

      Thanks Bhiravi! I really enjoy using the flowers as accents, it makes the table so much more festive.

  • Reply
    March 23, 2015 at 7:49 am

    This looks wonderful! I grow pansies every summer, but had no idea you could eat them! The dressing sounds divine too!

    • Reply
      March 23, 2015 at 8:40 am

      It’s perfect if you grow them yourself, you can snip a few whenever you need them, and yes, they’re one of a pretty long list of edible flowers!

  • Reply
    nancy at good food matters
    March 23, 2015 at 4:55 am

    The combination of greens and purples is gorgeous–speaks of spring. love that you added the flowers too. things are beginning to bloom here in Nashville–we are all heartened by change of season. lovely post.

  • Reply
    [email protected]'s+Recipes
    March 23, 2015 at 3:35 am

    So pretty and springy! I need to find some purple kale too. The colour is too gorgeous.

  • Reply
    March 22, 2015 at 7:04 pm

    Almost too pretty to eat. (Almost…)

    • Reply
      March 22, 2015 at 7:27 pm


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