Spring Festive Salad


Just in time for Easter dinner this afternoon, I pulled together this salad to bring to my in-law’s. Quick and easy, with  only a few fresh ingredients you can do this too. Colorful and festive, this is the perfect side salad to accompany any meal this season. 

Spring Festive Salad

{Yield: 6}

1 bag of mixed greens

1/2 bag fresh arugula

5-6 purple brussels sprouts, thinly sliced plus a few whole leafs

4-5 florets of purple cauliflower,  tops only, chopped into tiny pieces

6 yellow tomatoes, quartered

2 Tbsp shredded carrots

1/4 cup cooked quinoa

1/4 cup fresh lemon juice

1 Tbsp Dijon mustard

1 Tbsp local honey

1/4 cup good quality olive oil

sea salt & freshly ground black pepper, to taste

1/4 tsp cinnamon

2 Tbsp  sunflower seeds, roasted

2 Tbsp golden raisins

microgreens, for garnish

To make the dressing, whisk together the lemon juice, Dijon, honey, and olive oil. Season to taste with sea salt and freshly ground black pepper. Set aside.

Toss the first seven ingredients in a large serving bowl with the dressing. Add in the sunflower seeds and raisins, and garnish with cinnamon and microgreens.  Serve immediately.


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