Baby Mustard Greens with Blueberries, Micro Purple Radish, Purple Turnip and Blueberry Balsamic Dressing

Serves 4


For the dressing:

  • ¼ cup blueberries
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • ¼ cup vegetable oil
  • Flake sea salt
  • Coarsely ground black pepper
  • *Keep dressing in a jar with a tight fitting lid in the refrigerator for up to one week. Shake well before using.

For the salad: 

  • 4 cups baby red splendor mustard greens
  • 2 cups micro purple radish
  • 12 petite royal purple turnips
  • 1 cup blueberries

For the garnish:

  • Edible purple flowers (I used red raspberry swirl violas)

  1. In a blender, add the blueberries, vinegar, honey, mustard and oil. Blend until smooth. Salt and pepper to taste.
  2. Divide the greens, micro purple radish, petite purple turnips and blueberries between 4 plates. Drizzle with Blueberry Balsamic Dressing and garnish with edible flowers.
  1. 1
    BeingIsabella | May 15, 2018 at 3:25 pm

    This looks fabulous! I am saving this immediately and going to go pick up the items I don’t already have so I can make this weekend! The flowers are such a beautiful touch and this is the perfect, light salad for the summer!

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