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 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)

Pear and Cranberry Crisp
Baking dish of baked pear and cranberries with an oat topping.

Pear and Cranberry Crisp

Whole grain oats, warm brown sugar, and sweet fruit make this a flavorful treat for breakfast or dessert.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 Cups
Skillet-Braised Chicken
Plate with seasoned and browned chicken breasts.

Skillet-Braised Chicken

A simple and delicious chicken recipe to enjoy as is or use in many recipes from salads to pasta.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
2 Servings
Sweet Potato and Orange Muffins
Pulled-apart fluffy and moist sweet potato muffins.

Sweet Potato and Orange Muffins

A warm and comforting combination of whole wheat, sweet potatoes, warm spices, and tangy orange make these muffins perfect for breakfast or a snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
12 muffins
Dried Bananas
Photo of Dried Bananas

Dried Bananas

A simple recipe that is full of flavor and perfect for snacking!
Prepare:
5 minutes
Cook:
1 hour
Makes:
1 dried banana
Zucchini Tomato Bake
Baking dish with layers of zucchini rounds coated with tomatoes and cheese.

Zucchini Tomato Bake

Warm and flavorful vegetable bake topped with creamy cheese!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
7 cups
Kale and Cranberry Stir-Fry
Plate of stir-fried kale with cranberries.

Kale and Cranberry Stir-Fry

A sweet and savory recipe with a hint of fresh citrus. A great way to add dark leafy greens to your meals!
Prepare:
10 minutes
Cook:
5 minutes
Makes:
5 cups
Was this page helpful to you?