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–+ servings
A colorful salad featuring avocado slices, microgreens, cauliflower florets, cherry tomatoes, and crumbled feta cheese on a white plate. The image has a partial "Roots" logo.
Angi Schneider

MicroGreen Salad for Seasonal Eating

4.67 from 6 votes
Microgreens are a great way to bridge the salad gap that often happen with seasonal eating. This is more of a process than a recipe and you can use whatever fruits and vegetables you have to make a fantastic seasonal salad.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 Dinner Salad
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup Microgreens
  • ½ cup grated carrots and/or beets
  • ¼ cup finely sliced snap or snow peas radishes, or other vegetables
  • ½ cup finely chopped fruit - apples pear, berries, or oranges
  • ¼ cup sliced tomatoes
  • ¼ cup feta
  • ¼ cup sunflower or pumpkin seeds
  • Oil and vinegar for dressing

Method
 

  1. Wash the microgreens and use a salad spinner to dry them.
  2. Put the microgreens on a dinner plate.
  3. Wash all the the vegetables and fruits and finely chop or slice them.
  4. Put the other fruits and vegetables on the microgreens.
  5. Add the feta and seeds.
  6. Add some oil and vinegar for a dressing.

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