Elderflower + Spring Green Salad



So, after posting that like three-million-some-calorie cheesecake, I felt like I needed to compensate with something that was a little more on the “healthy” side. Nothing says healthy like a salad, right? And if you’re gonna eat a salad, it might as well be a good one. And if a good salad is what you’re looking for, this is the one for you!

This salad all started with some garden-fresh greens that I picked up at my town’s very first Farmer’s Market of the year. Next, I topped it with some fresh fruits and veggies: blackberries, orange segments, radish slices, and radicchio. So much color! Then, I sprinkled on some toasted pecans and feta cheese (Ok, let’s be honest. After I photographed this thing, I “sprinkled” on at least another pound of feta.) Finally, I finished off this piece of art with some elderflower vinaigrette.


This homemade elderflower vinaigrette is the highlight of the salad. It’s really simple to make and is unlike any other salad dressing you have ever had. Trust me, this ain’t no bottled French dressing. It goes splendidly with this particular salad, but it’s super versatile. I got the elderflower juice concentrate that I used for this recipe at IKEA. Only the best Swedish furniture store ever. Oh, and they sell elderflower juice too, naturally. If you don’t live near an IKEA, you can even order it online!



Elderflower + Spring Green Salad

4 servings / Prep time: 20 minutes


  • Head of spring greens (any variety)
  • Small head of radicchio
  • 2 oranges, segmented
  • 1   6oz pkg blackberries
  • 1 bunch of radishes, sliced
  • 1/2 cup toasted pecans
  • 1/2 cup feta cheese

Elderflower Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 1/8 cup elderflower juice concentrate
  • 1/8 cup white wine vinegar
  • 1/4 tsp white pepper
  • Salt + black pepper

Wash and prep all fruits and vegetables and place in a large bowl.  For the vinaigrette, combine all the ingredients in a mason jar with a tight lid and give it a good shake.  Toss the salad in the dressing and finish it off with the toasted pecans and feta cheese.  Simple as that.


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