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The Ultimate Spring Party Salad

Meghan Splawn
  • minutes
  • Serves 6 to 8

INGREDIENTS

6 cups

Arugula

1/2 cup

Blueberries

1

small clove Garlic

1/4

Red onion, medium

2 tsp

Shallot

1 tbsp

Honey

6 cups

Baby kale mix

1/2 tsp

Granulated sugar

3/4 tsp

Kosher salt

1/4 cup

Olive oil

14 tbsp

Red wine vinegar

1/2 cup

Pistachios, toasted

1/2 cup

Feta cheese

1/4 cup

Edible nasturtium flowers