Twig Salad
Twig Salad is a vibrant, nature-inspired dish brimming with fresh flavors and textures that evoke a walk through a serene forest. This quick 15-minute creation features a nutrient-packed base of baby spinach and peppery arugula, topped with crisp cucumber, julienned carrot, tender broccolini, and juicy grape tomatoes. A sprinkle of sunflower and pumpkin seeds adds a satisfying crunch, while aromatic rosemary sprigs lend a charming, woodland aesthetic. Drizzled with a tangy-sweet dressing made from extra-virgin olive oil, balsamic vinegar, and honey, this salad is as beautiful to serve as it is delicious to eat. Perfect for a light lunch or a stunning side dish, Twig Salad celebrates the simplicity of fresh ingredients and delivers an earthy twist to your salad repertoire.
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Recipe Information
Ingredients
- 4 cups baby spinach
- 2 cups arugula
- 1 large cucumber
- 1 large carrot
- 6 stalks broccolini
- 1 cup grape tomatoes
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds (pepitas)
- 2 small sprigs fresh rosemary sprigs
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash all vegetables thoroughly under cold running water and pat dry with a clean towel or paper towel.
Slice the cucumber into thin rounds and then cut each round into quarters for easy, bite-sized pieces.
Peel and julienne the carrot into thin, twig-like strips.
Trim the ends of the broccolini stalks and chop the stalks into 2-inch pieces for a twiggy texture.
Arrange the baby spinach and arugula on a large salad platter as the base of the salad.
Distribute the cucumber pieces, julienned carrot, broccolini pieces, and grape tomatoes evenly over the greens.
Sprinkle the sunflower seeds and pumpkin seeds over the salad for crunch.
Arrange the rosemary sprigs delicately on top of the salad for a forest-like appearance and a hint of aromatic flavor.
In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
Drizzle the dressing evenly over the salad just before serving.
Toss gently if desired, or leave as-is for presentation. Serve immediately and enjoy!
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 32.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
