Nasturtium Recipe: Peppery Salad Garnish with Edible Flowers

Nasturtium adds a peppery kick to any salad. I love using both the leaves and flowers as a fresh, edible garnish that’s as beautiful as it is flavorful. The spicy flavor profile elevates simple greens to a gourmet level instantly.

This recipe showcases nasturtium‘s versatility in a fresh salad. With just a few ingredients, you can create a stunning dish perfect for spring gatherings or everyday meals. The peppery flavor pairs beautifully with citrus and creamy cheeses.

Ingredients for Nasturtium

Simple, fresh ingredients come together to create this stunning peppery salad.

For the best nasturtium, check farmers markets or grow your own—it’s surprisingly easy. The peppery flavor pairs beautifully with citrus and creamy cheeses. If you’re using store-bought mixed greens, look for a vibrant color mix (arugula, spinach, etc.).

No citrus? Apple segments or pear slices work as a substitute. For the cheese, feta gives a nice tang, but goat cheese is creamier. If you’re out of pecans, walnuts or almonds provide a similar crunch. The dressing is pretty flexible—adjust the honey to your taste.

This salad is best made fresh, but you can prep components ahead. Store nasturtium in damp paper towels in the fridge for up to 2 days. The dressing keeps for 5 days in the fridge. Assemble just before serving to keep everything crisp.

Step-by-Step Instructions for Creating a Peppery Salad Garnish with Edible Flowers

Let’s bring this beautiful salad together with fresh, vibrant ingredients.

Step 1: Prepare the Salad Base

Start by combining the 4 cups Mixed Greens in a large bowl. I like to use a mix of arugula and spinach for that perfect balance of peppery and mild flavors. Make sure the greens are fresh and crisp – you can give them a quick rinse and dry them thoroughly before using.

The mixed greens provide a wonderful foundation for our salad, and their slight bitterness will be beautifully offset by the other ingredients. Take a moment to arrange them evenly in the bowl, creating a nice bed for the other components.

Step 2: Add the Citrus Segments and Crumbly Cheese

Next, add the 1 cup Citrus Segments on top of the mixed greens. I prefer using a combination of orange and grapefruit for their sweet-tart flavor and vibrant colors. The citrus will add a nice pop of color and a refreshing contrast to the earthy greens.

Now, sprinkle the 0.5 cup Crumbly Cheese over the salad. I’m using feta cheese for its tangy flavor and crumbly texture, but you can also use goat cheese if you prefer. The cheese will add a rich, creamy element that complements the other ingredients beautifully.

Step 3: Create the Dressing

In a small bowl, whisk together the 2 tbsp Extra-Virgin Olive Oil, 1 tbsp White Wine Vinegar, 1 tsp Honey, 0.5 tsp Dijon Mustard, 0.25 tsp Salt, and 0.25 tsp Black Pepper. I like to use a high-quality olive oil for its rich flavor, and the white wine vinegar adds a nice tanginess to the dressing.

Whisk the dressing until it’s smooth and emulsified. You should end up with a nice, creamy vinaigrette that coats the back of a spoon. Taste and adjust the seasoning as needed – you can add more salt, pepper, or honey to suit your taste.

Step 4: Assemble and Garnish the Salad

Drizzle the prepared dressing over the salad and toss gently to combine. Be careful not to overdress the salad – you want just enough dressing to coat the ingredients lightly.

Now, sprinkle the 0.25 cup Toasted Pecans over the top for added crunch. I like to toast the pecans in a dry skillet until they’re fragrant and lightly browned, which brings out their natural oils and enhances their flavor.

Finally, garnish with the 2 cups Fresh Nasturtium Leaves and 1 cup Nasturtium Flowers. The nasturtium adds a beautiful pop of color and a peppery flavor that complements the other ingredients perfectly. Arrange the leaves and flowers artfully on top of the salad, and you’re ready to serve.

Perfect Pairings for This Dish

Side Dish Pairings

This peppery nasturtium salad pairs beautifully with grilled proteins like chicken breast or salmon fillets. The citrus and creamy cheese elements complement roasted vegetables such as asparagus or Brussels sprouts nicely. For a lighter meal, serve with a side of crusty bread or grilled flatbread. 🌿

Wine Pairings

A dry Sauvignon Blanc or Pinot Grigio complements the citrus notes and peppery flavors in this salad. For rosé lovers, a dry Provence rosé adds a refreshing touch. The crisp acidity cuts through the richness of the cheese and nuts. 🍷

Beer Pairings

A crisp Belgian-style witbier or German pilsner works well with this salad. The citrus and spice notes in these beers enhance the fresh flavors without overpowering them. Avoid heavy or hoppy beers that might clash with the delicate nasturtium flavor.

Dessert Suggestions

For dessert, consider something light and citrusy to maintain the meal’s freshness. A lemon bar or fresh fruit tart would be perfect. If you prefer something creamy, honey-lavender ice cream provides a nice floral contrast to the peppery salad.

Additional Touches

To elevate your presentation, consider adding a few edible violas or pansies alongside the nasturtium for extra color. A light drizzle of balsamic glaze on the plate adds visual appeal and ties in with the vinaigrette flavors. Serve in a shallow bowl or on a decorative platter to showcase the beautiful garnishes.