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Flower Power Salad with Rose Vinaigrette

Sharon Palmer

Flower Power Salad on Seven Roses

Edible flowers—marigolds, nasturtium, pansies, roses, and more—are pure beauty atop a tender green salad. Look for edible flowers in farmers market, supermarkets, and even your own garden (as long as you don’t use chemicals, or have dogs using the area for their outdoor restroom!). I found these lovely flower petals in my local farmers market this week. But I also have many of these flowers growing in my garden this time of year. Tossed with fresh berries, hemp seeds, shredded coconut, chia seeds, and a rose tea infused dressing, this pretty Flower Power Salad is much more than meets the eye—it’s packed with powerful nutrition, too. The berries (and flowers) offer powerful antioxidant compounds, plus the hemp and chia seeds are rich in heart-healthy omega-3 fatty acids.

One way to make a healthful, flavorful dressing is to use concentrated teas mixed with a bit of EVOO. This recipe piles on the flower power by using a brewed herbal rose tea for flavoring. I also have a Mint Green Tea Vinaigrette recipe using the same idea. This salad is ultra easy—you can whip it up in minutes—but looks so impressive! I love it served at a special meal, such as Easter, Mother’s Day, or Earth Day. Plus it’s pretty for parties and brunch.

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Flower Power Salad on Seven Roses

Flower Power Salad with Rose Vinaigrette

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Edible flowers add dramatic, pretty colors, tastes and health to a fresh green salad with hemp and chia seeds, berries, coconut and a rose tea-infused vinaigrette. The recipe is vegan and gluten-free.



Rose Vinaigrette:


  • 6 cups mixed baby salad greens
  • ¼ cup edible flower petals (such as cornflower, sunflower, pansies, chrysanthemum, rose, lavender, herb flowers)
  • 1 cup fresh berries (raspberries, blueberries, blackberries)
  • 1 tablespoon hemp seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut, shredded, unsweetened


  1. To make vinaigrette, place boiling water in a small cup and add tea bag. Allow to steep at room temperature for 30 minutes. Remove tea bag. Mix cooled tea with olive oil, agave syrup, black pepper, and sea salt in a small dish until smooth.
  2. To make salad, toss together salad greens, flower petals, berries, hemp seeds, chia seeds, coconut and dressing lightly, just until blended.
  3. Serve immediately.
  • Category: Salad
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 123
  • Sugar: 5 g
  • Sodium: 17 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 3 g

Keywords: Salad, Rose salad, vinaigrette, vegan flower salad, flower salad

For other interesting plant-based salad recipes, check out the following:

Sea Bean Caesar Salad
Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Mediterranean Persimmon White Bean Kale Salad

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