Spring Salad with Edible Flowers

Spring Salad with Edible Flowers

This spring salad is almost too pretty to eat. If you are looking for a fun and flavorful salad to accompany a light supper, look no further. The combination of baby romaine, strawberries, goat cheese, and candied pecans is delicious. The edible flowers add a pretty pop of color and the lemon vinaigrette is beyond tasty. The candied pecans are a simple addition that takes this salad to the next level. The steps are quite simple and really elevate the dish.

Serving Size: Serves 4


For the Salad:

1 box of Baby Romaine Lettuce

8 strawberries, sliced

1/2 cup of goat cheese crumbles

20 violas or other edible spring flowers

1/2 cup candied pecans

For the Pecans:

1/2 cup pecans

2 tablespoons brown sugar

1 tablespoon water

For the Lemon Vinaigrette:

1 lemon

1/2 cup olive oil

2 tablespoons local honey

2 tablespoons dijon mustard


For the Pecans:

Set the oven to 350 degrees.

Line a baking sheet with a sheet of parchment paper.

Combine the brown sugar and water to make a syrup.

Coat the pecans in the syrup.

Bake the pecans for 5 minutes until they are caramelized.

Lay the parchment with the pecans on the counter to cool.

For the Lemon Vinaigrette:

Juice the lemon.

In a small dish add the lemon juice, olive oil, honey, and dijon mustard.

Whisk until combined.

For the Salad:

Wash and dry the lettuce.

Top the salad with strawberries, candied pecans, and goat cheese crumbles.

Garnish the salad with the violas and serve with the lemon vinaigrette.