Skip to main content

Plant Part Salad

Wooden bowl filled with a variety of raw vegetables.
Prep time: 15 to 20 minutes
Makes: 12 cups
Nutrition Facts: View label

Ingredients

Salad
6 cups leaves, such as lettuce, spinach, chard
1 cup roots, such as beets, carrots, radishes
2 cups flowers, such as broccoli, cauliflower
1 cup stems, such as celery, broccoli stems, chard stems
2 cups fruit, such as apple, tomato, cucumber
¼ cup seeds, such as sunflower seed kernels, peas, beans 

Dressing
2 to 4 Tablespoons fruit juice or vinegar, such as lemon juice, orange juice or apple cider vinegar
2 to 4 Tablespoons vegetable oil
1 clove of garlic, minced or ¼ teaspoon garlic powder
¼ teaspoon oregano or basil (optional)
1 teaspoon prepared mustard (optional)
¼ teaspoon each salt and black pepper (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse tender fruits and vegetables under running water. Scrub firm vegetables with a clean vegetable brush under running water. Lay on towels and pat dry.
  3. Tear leaves into small pieces and place in a large bowl.
  4. Cut or grate roots, flowers, stems and fruit into bite-sized pieces and add to the bowl. Sprinkle seeds over the top.
  5. In a small bowl or jar with a tight-fitting lid, mix or shake together dressing ingredients.
  6. Pour dressing over the salad and toss lightly.
  7. Refrigerate leftovers within 2 hours.

Notes

  • If using frozen vegetables, cook according to package directions or to 165 degrees F.

Comments

This recipe is so fun! I love how you can customize the ingredients and how it is packed with vegetables. The dressing is very tasty and is my new go to homemade salad dressing (I use orange juice in the recipe). I used peas, lettuce, parsnips, turnips, butternut squash, broccoli, and apples. 

This is fun to make with kids who are learning about plant parts. They have even more fun eating it after choosing and identifying the ingredients.

You might also like...

Recipes A to Z (without photos)

Stovetop Amaranth
Big bowl of cooked amaranth.

Stovetop Amaranth

Creamy and slightly nutty. Add fruit, honey and your favorite spices for a delicious breakfast.
Prepare:
5 minutes
Cook:
30 to 35 minutes
Makes:
about 2 ½ cups
Whole-Wheat Quick Bread
Photo of Whole Wheat Quick Bread

Whole-Wheat Quick Bread

Warm and comforting whole wheat bread in about an hour.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
16 pieces
Fruit Cooler
Frothy pink fruit drink with a straw.

Fruit Cooler

A sweet and refreshing drink to make on a hot summer day with your favorite fruit.
Prepare:
5 minutes
Makes:
4 cups
Squash Blossom Quesadilla
Plate of corn tortillas folded over cheese and squash blossom filling with salsa.

Squash Blossom Quesadilla

Tortillas filled with tender sauteed squash blossoms and creamy cheese. Customize by adding salsa, peppers, cilantro, or epazote.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
6 quesadillas
Yogurt Popsicles
Cylindrical yellow popsicles.

Yogurt Popsicles

Only 2 ingredients in this creamy and delicious snack.
Prepare:
5 minutes
Makes:
24 popsicles
Savory Sweet Potatoes
Heavily seasoned cubed sweet potatoes.

Savory Sweet Potatoes

A sweet and savory dish with hearty sweet potatoes and Italian seasonings. Ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
2 ½ cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.