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Spring Greens Salad with Flowers, Chevre and Pepitas

Food + Recipes

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.

woman in a black hat picking salad greens from a garden in the spring

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.
hands with tattoos making a spring salad with fresh edible flowers and garden greens

How to Make This Spring Greens Salad

  1. 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.
  2. Crumble your cheese on top of your greens in a big pretty bowl.
  3. Once mostly cooled add your pepitas and toss just a little.
  4. Arrange your flowers on top, sprinkling them on like fairy dust.
  5. 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 salad with greens and spring flowers in a wooden bowl

Spring Greens Salad with Flowers, Chevre and Pepitas

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

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

  1. 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.
  2. Crumble your cheese on top of your greens in a big pretty bowl.
  3. Once mostly cooled add your pepitas and toss just a little.
  4. Arrange your flowers on top, sprinkling them on like fairy dust.
  5. Serve with olive oil and balsamic vinegar on the side to be dressed on the plate.

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spring salad with greens and spring flowers in a wooden bowl

February 14, 2024

The Insider's Weekly newsletter drops every Thursday. All the exclusive content, special offers and lifestyle content you crave, none of the fluff. 

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