Garden Pansy Salad

This vibrant, seasonal Garden Pansy Salad recipe features edible flowers, crisp greens, and a simple vinaigrette. It's perfect for a light lunch or an elegant appetizer for Spring!

Course Appetizer, Salad

Keyword black pepper, blood oranges, flowers, goat cheese, kale, olive oil, pansies, parsley, radicchio, red wine vinegar, spring

Prep Time 20

Servings

Calories 242kcal

Ingredients

The Salad

1 Orange
1 Head Pink Radicchio or purple
4 Cups Purple Kale packed
1/3 Cup Chopped Parsley
1/2 Cup Goat Cheese
6-8 Pansy Flowers

Vinaigrette

1/4 Cup Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
1 Tsp Honey
1/2 Tsp Salt
Black Pepper to taste

Instructions

To begin, supreme the orange. Slice off the top and bottom of the fruit, creating flat surfaces for stability. Next, carefully run your knife down the side of the fruit, following its curve, removing strips of the peel from top to bottom.
Then, carefully cut segments of the orange away from the pith by cutting into the fruit on both sides of each segment. It's okay if some slices don't come out whole, it'll still taste delicious!
Then, wash and dry your raddichio, kale, and parsley. Chop each into bite-sized pieces.
Also wash your pansy flowers well, and dry completely. Be sure to source organic pansies and/or pansies that have not been treated with pesticides!
To create the salad, layer the radicchio and kale on the bottom. Add on the orange slices, then tear the goat cheese into roughly bite-sized pieces with your hands. Sprinkle over the parsley, and layer on the pansy flowers.
To make the vinaigrette, add all ingredients to a bowl and whisk together vigorously. Taste, and adjust seasoning to your liking. Drizzle the dressing over the salad - use as much or as little as you'd like.
Serve, and enjoy!

Nutrition

https://wellandfull.com/2025/04/garden-pansy-salad/

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