Edible Flower and Arugula Salad with Balsamic Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A visually stunning salad featuring peppery arugula and delicate edible flowers, balanced by a sweet-tart balsamic glaze for a springtime delight. This american-inspired salads ready in about 10 minutes pairs arugula, washed and patted dry edible flowers, balsamic vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups arugula
• 1/4 cup, washed and patted dry edible flowers
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 4 cups arugula and 1/4 cup washed, dried edible flowers, gently tossing to prevent bruising.
2. Step 2: In a small bowl, whisk 2 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp honey, 1/8 tsp salt, and 1/8 tsp black pepper until the honey dissolves and the mixture is smooth.
3. Step 3: Drizzle the dressing over the arugula and flowers, then toss gently with clean hands until evenly coated and no dry spots remain.
4. Step 4: Serve immediately to maintain the delicate texture of the flowers and crispness of the arugula.