This delectable spring herb salad with pomegranate miso dressing holds a special place in my heart, and I’m pretty sure it will become your new favorite salad dressing! Edible flowers are an optional addition, but a fun one!
💚 Why You’ll Love This Salad
🌸 Choosing 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.
More Show-Stopping Salads
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Herb Salad with Pomegranate Miso Dressing
Print Recipe SaveIngredients
Pomegranate Miso Dressing
- 2 tbsp pomegranate molasses see notes for store-bought
- 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.