Spring Greens Salad with Flowers, Chevre and Pepitas
Jessy Bird and partner Ryan Sanden are the creators of Stage Coach Farm and Forge. They run a small farm and handmade cookware company with a commitment to regenerative farming and traditional skills. Raising chickens, Icelandic sheep, ducks and pigs they stay busy working the land and cooking with what they raise.
Hoping to inspire self sufficiency, Bird and Sanden offer courses in blacksmithing, regenerative farming and traditional skills at their homestead in southern Oregon. They are also proud to create cookware that is non-toxic and supports land stewardship with all proceeds.
As the days grow longer and the air fills with the sweet scent of spring, there’s no better way to celebrate the season’s bounty than with a Simple Spring Greens Salad. This salad is not just a dish; it’s a vibrant canvas of colors, textures, and flavors that bring the feelings of spring right onto your plate.
Ingredients
- Spring greens to fill a large bowl, rinsed and dried
- 1⁄4 cup chevre crumbled
- 1⁄2 cup pepitas aka pumpkin seeds
- Olive oil
- Balsamic vinegar
- Edible flowers – kale or mustard flowers, dandelion, calendula petals, rose petals, borage flowers. These are all edible and if you are familiar with others, they can be added as well.
How to Make This Spring Greens Salad
- Toast your pumpkin seeds in a skillet with about 1 tsp of olive oil on medium low heat stirring constantly for 3-5 minutes, until brown. They will start popping when they are done. Set aside and let cool.
- Crumble your cheese on top of your greens in a big pretty bowl.
- Once mostly cooled add your pepitas and toss just a little.
- Arrange your flowers on top, sprinkling them on like fairy dust.
- Serve with olive oil and balsamic vinegar on the side to be dressed on the plate.
Article from: Trailblazher Magazine Spring Issue #2
More Spring Recipes
Spring Greens Salad with Flowers, Chevre and Pepitas
Make this fresh spring salad complete with garden greens and fresh spring edible florals.
Ingredients
- Spring greens to fill a large bowl, rinsed and dried
- 1⁄4 cup chevre, crumbled
- 1⁄2 cup pepitas, aka pumpkin seeds
- Olive oil
- Balsamic vinegar
- Edible flowers
Instructions
- Toast your pumpkin seeds in a skillet with about 1 tsp of olive oil on medium low heat stirring constantly for 3-5 minutes, until brown. They will start popping when they are done. Set aside and let cool.
- Crumble your cheese on top of your greens in a big pretty bowl.
- Once mostly cooled add your pepitas and toss just a little.
- Arrange your flowers on top, sprinkling them on like fairy dust.
- Serve with olive oil and balsamic vinegar on the side to be dressed on the plate.
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