Perennial Greens and Edible Flower Salad with Lemon-Maple Dressing
A delicate salad featuring perennial garden greens and edible flowers, dressed in a tangy lemon-maple vinaigrette. This american-inspired salads ready in about 10 minutes blends dandelion greens, nasturtium flowers, tablespoon lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 cups dandelion greens
- 1/4 cup nasturtium flowers
- 1 tablespoon lemon juice
- 1 teaspoon pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Wash and pat dry 2 cups dandelion greens and 1/4 cup nasturtium flowers. Arrange on a serving plate.
- Step 2: Whisk together 1 tablespoon lemon juice, 1 teaspoon pure maple syrup, 2 tablespoons extra virgin olive oil, 1/2 teaspoon dijon mustard, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until emulsified and slightly thickened.
- Step 3: Drizzle the lemon-maple dressing over the greens and flowers, tossing gently until evenly coated and the dressing clings to the leaves without making them soggy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Perennial Greens and Edible Flower Salad with Lemon-Maple Dressing take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Perennial Greens and Edible Flower Salad with Lemon-Maple Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Perennial Greens and Edible Flower Salad with Lemon-Maple Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Perennial Greens and Edible Flower Salad with Lemon-Maple Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Perennial Greens and Edible Flower Salad with Lemon-Maple Dressing?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
