Twig Salad

Twig Salad is a vibrant, nature-inspired dish brimming with fresh flavors and textures that evoke a walk through a serene forest. This quick 15-minute creation features a nutrient-packed base of baby spinach and peppery arugula, topped with crisp cucumber, julienned carrot, tender broccolini, and juicy grape tomatoes. A sprinkle of sunflower and pumpkin seeds adds a satisfying crunch, while aromatic rosemary sprigs lend a charming, woodland aesthetic. Drizzled with a tangy-sweet dressing made from extra-virgin olive oil, balsamic vinegar, and honey, this salad is as beautiful to serve as it is delicious to eat. Perfect for a light lunch or a stunning side dish, Twig Salad celebrates the simplicity of fresh ingredients and delivers an earthy twist to your salad repertoire.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 4 cups baby spinach
• 2 cups arugula
• 1 large cucumber
• 1 large carrot
• 6 stalks broccolini
• 1 cup grape tomatoes
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds (pepitas)
• 2 small sprigs fresh rosemary sprigs
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Wash all vegetables thoroughly under cold running water and pat dry with a clean towel or paper towel.

Step 2

Slice the cucumber into thin rounds and then cut each round into quarters for easy, bite-sized pieces.

Step 3

Peel and julienne the carrot into thin, twig-like strips.

Step 4

Trim the ends of the broccolini stalks and chop the stalks into 2-inch pieces for a twiggy texture.

Step 5

Arrange the baby spinach and arugula on a large salad platter as the base of the salad.

Step 6

Distribute the cucumber pieces, julienned carrot, broccolini pieces, and grape tomatoes evenly over the greens.

Step 7

Sprinkle the sunflower seeds and pumpkin seeds over the salad for crunch.

Step 8

Arrange the rosemary sprigs delicately on top of the salad for a forest-like appearance and a hint of aromatic flavor.

Step 9

In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.

Step 10

Drizzle the dressing evenly over the salad just before serving.

Step 11

Toss gently if desired, or leave as-is for presentation. Serve immediately and enjoy!

Nutrition Facts

Serving size	1342 grams (1342.0g)

Amount per serving	% Daily Value*
Calories	934

Total Fat 58.90g	76%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 6.00g
Cholesterol 0mg	0%
Sodium 1522mg	66%
Total Carbohydrate 80.60g	29%
Dietary Fiber 17.60g	63%
Total Sugars 32.90g
Protein 32.30g	65%

Vitamin D 0IU	0%
Calcium 532mg	41%
Iron 12mg	69%
Potassium 1604mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 13.2%

Carbs: 32.8%