Blueberry Wild Violet Salad

with goat cheese crumbles, sweet roasted almond slices (not pictured), dandelion petals (optional) and a lovely honey lemon ginger dressing

I’m a purple lover. Everything purple appeals to me. It’s been like this since childhood. Since Donny Osmond and his silly purple socks. Who remembers that? I know … I’m a dork. But even if you don’t remember Donny and his funny purple socks, this salad is for you purple lovers. It’s a celebration of purple-ness, in edible form.

Sometimes the simplest thing can be your inspiration, like a few blueberries in the fruit drawer that need using. That was the foundation of this beautiful salad. Once I’d decided on blueberries, I started looking for more colors to pair with my blueberries and a couple of them came from my (organic, pesticide free) lawn. I found some wild violet blossoms and a simple dandelion. Then I looked in my veggie drawer and chanced upon the red cabbage my daughter urged me to buy for her favorite salads (which involve romaine, red cabbage, carrots, cucumbers and ranch dressing). And that sounded like just the last little needed purple touch for this purple-licious salad.

A quick glance in my cupboard revealed some candied almond slices … oh yes, this salad was a celebration of sweet, fruity and crunchy, creamy goat cheese and purple, waiting to happen. Nom nom nom …

Blueberry Wild Violet Salad

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 1 - 4 salads, depending on how much dressing you use on each 1x

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Ingredients

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For the honey lemon ginger dressing:

• 1/4 – 1/2 teaspoon lemon zest
• Juice of 1 – 2 lemons
• 2 Tablespoons honey
• 2 Tablespoons white wine
• 1 teaspoon freshly grated ginger root
• A tiny pinch of garlic
• 1 Tablespoon extra virgin olive oil

For the salad:

• Spring greens of your choice (I used a spinach/arugula mix)
• Fresh blueberries
• Chopped red cabbage
• Goat cheese crumbles
• Fresh dandelion blossom petals (optional)
• Wild violet blossoms
• Sugar & spice almond slices (not pictured – recipe here)

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Instructions

1. In a small bowl, whisk together the dressing ingredients except the olive oil until well mixed. While whisking, add the olive oil in a thin drizzle.
2. Fill your salad plate or bowl most of the way with greens. Top with blueberries, sprinkle with red cabbage, goat cheese crumbles and dandelion petals, then tuck in some wild violet blossoms. Add a nice sprinkle of candied almond slices, then drizzle with dressing.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Full Plate Thursday, Foodie Friends Friday, Moonlight & Mason Jars and Hearth & Soul Bloghop.