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Colorful Winter Pansy Salad

Pansy Salad

4.38 from 8 votes
This simple arugula salad is a fun and colorful way to use edible flowers in the cooler months!
Print Recipe
Prep Time:10 minutes

Ingredients
 

  • 6 cups baby arugula
  • 1 apple, very thinly sliced
  • 1 carrot
  • 1/4 red onion, very thinly sliced
  • handful of assorted fresh herbs such as basil, oregano, thyme, leaves only
  • 1-2 ounces creamy goat cheese, use crushed pistachios for vegan
  • pansies, stems removed

vinaigrette

  • juice of 1 blood orange, about 1/4 cup
  • 3 Tbsp olive oil
  • 2-3 Tbsp champagne vinegar, or other mild white vinegar
  • pinch salt

Instructions

  • Whisk together the vinaigrette, adjusting any of the ingredients to your taste.
  • Pile the greens into a wide salad bowl.
  • Peel and shave the carrot into thin strips using a vegetable peeler. Add to the greens along with the apple slices, onion, and herbs. Toss. with the dressing and garnish the salad with crumbles of goat cheese and the pansies. Serve immediately.
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Course: Salad, Side Dish
Cuisine: American
Author: Sue Moran
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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