Spring Salad


Created for the Coupe Pasta Bowls


  1. Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, 8-10 minutes. Drain.
  2. Whisk oil, orange juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more orange juice, if desired.
  3. Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
  4. Sprinkle with goat cheese.


  • 1 cup (250ml) unseasoned rice wine vinegar
  • 2 Tbsp (30ml) sugar
  • 1 Tbsp (15ml) salt
  • 2 cups (500ml) thinly sliced carrots, radishes, beets, turnips
  • 1/3 cup (80ml) olive oil
  • 1 Tbsp. (15ml) orange juice
  • 1 Tbsp (15ml) white wine vinegar
  • salt to taste
  • pepper to taste
  • 12 cups (900g) mixed greens such as (mizuna, arugula, boston bibb, tatsoi, sprouts, sorrel)
  • ½ cup (125ml) herbs and blossoms (mint, tarragon, marigold, nasturtium)
  • ¼ cup (60ml) goat cheese, crumbles

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Preparation Time: 15 minutes
Serving Size: 6