I’m excited to share with you why this Spring herb salad with pomegranate miso dressing holds a special place in my heart, and I’m pretty sure it is going to become your new favorite salad dressing! Edible flowers optional.
Herb Salad with Pomegranate Miso Dressing
Ingredients
Pomegranate Miso Dressing
- 2 tbsp pomegranate molasses
- 1.5 tbsp miso paste
- 1 tsp dijon mustard
- 1 tsp soy sauce optional
- 1 tbsp garlic minced
- 5 tbsp olive oil
Spring Herb Salad
- 1 head red leaf lettuce Rough chopped
- 4 oz. arugula
- 4 oz. baby spinach
- 8 oz. radishes I used purple daikon & watermelon radish
- 2 oz. fresh mint large leaves rough chopped
- 2 oz. fresh dill rough chopped
- 2 oz. fresh basil chiffonade
- 2 blood oranges peeled and sliced
- 6 oz. sugar snap peas sliced on a diagonal so they are 1/4″ thick
- 3 scallions thinly sliced
- 2 oz. edible flowers optional
Instructions
Pomegranate Miso Dressing
- Combine all ingredients for the dressing in a bowl except the soy sauce. Mix well. Taste. If it needs more salt, add the soy sauce. Miso paste can vary significantly in saltiness. The soy sauce is there to add extra saltiness if you need it. Also, the dressing is thicker than a vinaigrette. It should be the thickness of ranch or caesar. Set aside.
Spring Herb Salad
- Toss all your ingredients (except the flowers) in a large bowl. Add half of the dressing. Mix well to coat. Add more to your liking and serve the rest on the side. Garnish with the optional edible flowers.
Nutrition
What are edible flowers?
Many flowers are edible, but please consult with a medical or plant professional before consuming any plant or flower! You can buy edible flowers at the grocery store or specialty food stores in the spring and summer. If you cannot find them at your grocery store, you can purchase them online here.
Please note that not all parts of edible flowers are edible. For many edible flowers, only the petals are edible. For others, the leaves and stems are also edible. Eating non-edible plants will result in you getting sick, so proceed with caution if harvesting in your own garden.
Edible flowers in this salad are pansies & violas.
This salad holds a special place in my heart…
I grew up with ingredients that most of my friends had never heard of: quince, dried limes, sour oranges, and pomegranate molasses. Lately, these ingredients have gained popularity and I am starting to see them in cuisines other than middle-eastern dishes. My recipes are heavily inspired by my travels, and I have an intense love for Asian flavors. This dressing is the infusion of two worlds; my middle-eastern roots, and my travel-inspired recipes.
Miso and pomegranate molasses are an unlikely match made in heaven. I just know you will love this VERY special dressing…I know it’s different from anything I have ever had!
Salad for dinner?
In the spring and summer I tend to stick to salads for dinner. We usually have a heavier lunch, and all I’m craving by the end of the day is some greens. Give it a try and watch your body thank you!
Looking for more ways to use pomegranate molasses?
Try some of my favorite pomegranate molasses recipes here!
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