If you are looking for a vibrant, healthy, and beautiful spring salad, then this one’s for you! This asparagus salad with tarragon mustard dressing is full of garden-fresh veggies like arugula, radishes, and cannellini beans. For an extra special treat add edible flowers on top for a remarkable vegan spring salad recipe. This wildflower salad with mustard dressing is perfect for Easter, Mother’s day, or for Sunday brunch!
This post is sponsored in partnership with Maille and as always all opinions expressed are my own. Thank you for continuing to support brands that help make Flax & Sugar possible.
I grew up on a beautiful farm in northern Washington. Surrounded by trees and near a pond where we would try to catch frogs. We had a giant garden and we would pick off fresh pea pods during the summer months. I remember crunching sweet peas and playing in the garden with our rabbits who weren’t supposed to be in the garden. While I didn’t appreciate it then, I remember the garden fondly.
So, when Maille came to me and wanted to share a culturally rich recipe featuring their delicious mustard, I knew I wanted to showcase the fresh flavors of my mother’s garden.
Not only is this spring salad delicious but Maille is offering a special giveaway of their outstanding products. It’s free to enter, all you need to do is head over to their page here, and enter to win!
This salad is incredibly easy to make but looks really impressive! It’s the perfect dish to bring to a potluck, bridal, or baby shower and the creamy tarragon mustard dressing will become your new favorite salad dressing
Ingredients for spring salad with asparagus
We wanted to keep this recipe as simple as possible without skimping on the flavor! The only specialty item in this recipe is the edible flowers but, these can be omitted if needed. Make sure to check out the section of edible flowers to make sure your flowers are safe to eat! Here are the main ingredients you’ll need to make this amazing vegan spring salad recipe but check out the recipe card below for the whole recipe.
- Arugula or Spinach
- Maille Old Style Mustard
- White Wine Vinegar
- Maple Syrup
- Lemon Juice
- Cannellini Beans
- Edible Flowers – This ingredient is optional! If you have a difficult time finding them, the salad is still excellent without them.
Creamy Tarragon Mustard Dressing
Really the dressing is the star of the show! This dressing is remarkably flavorful, tangy, and zesty! It stores excellent in the fridge for up to 12 days too, making it an excellent recipe to make ahead of time for meal prep. This creamy tarragon mustard dressing is dairy-free using a blend of oat milk and extra virgin olive oil, and white wine vinegar. To make this vegan creamy mustard dressing simply blend together all of the dressing ingredients on high until smooth and creamy. Drizzle over a bed of leafy greens and vegetables for an unforgettable spring salad!
What type of flowers are edible?
First off, I love the idea of foraging for your own food! Learning that there are edible flowers just waiting to be plucked from the forest sounds so whimsical and magical if you ask me. Plus, edible flowers can be added to drinks, cocktails, and dishes for added beauty and benefits. Not to mention, they are flavorful, have herbal health benefits, and make anything you are making 10x more beautiful! Just check out this Rose Moon Milk which promotes relaxation and a better night sleep!
The simplest way to find edible flowers is to visit your health food store or organic section at the supermarket. The edible flowers are typically in the herb section and come packaged out to about 1 cup of flowers. This is plenty for a salad! The flowers are what make this wildflower salad with mustard dressing so beautiful!
Some of my favorite edible flowers are:
There are so many flowers you can eat and it’s fun to learn about them! Just check out this comprehensive list here and I bet you will be shocked at how many flowers are edible! Not to mention most of these flowers have herbal benefits as well! They have healing, detoxing, and anti-inflammatory properties. If you want to geek out about the herbal benefits of eating flowers you’ll love reading this.
Asparagus salad with tarragon mustard dressing recipe
If you recreate this Asparagus Salad with Tarragon Mustard Dressing recipe, please let me know how you liked it by leaving a comment and rating below, and don’t forget to tag me on Instagram @flaxandsugar, I love seeing all of your tasty recreations! Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram and Pinterest for more deliciousness!Print
A zesty flavorful spring salad with fresh vegetables, asparagus, and edible flowers! This salad is simple to make, healthy, and absolutely beautiful! The creamy mustard tarragon dressing will be your new favorite!
- 3 cups of arugula
- 20 stalks of asparagus
- 1/4 cup cannellini beans
- 1/4 cup edible flowers
- 1/4 cup radishes, sliced
- 1 teaspoon extra virgin olive oil
- 1 avocado, sliced
Creamy Tarragon Mustard Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons Maille Old Style Mustard
- 2 tablespoons lemon juice
- 1/8th teaspoon lemon zest
- 2 tablespoon white wine vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon black pepper
- 3/4 teaspoon tarragon, dried
- 1 tablespoon garlic, minced
- 1/4 teaspoon salt
- 1 1/2 tablespoons water
- First, wash and slice the veggies. Making sure to rinse the arugula as well before use.
- After the ends of the asparagus stalks are cut off place, 1 teaspoon of extra virgin olive oil in a pan and saute the asparagus until cooked. I like to keep them firm but with a nice char on them!
- Then combine all of the ingredients for the dressing into a small blender and blend at high speed until smooth and creamy.
- Layer the arugula in a large bowl and top with sliced radishes, beans, grilled asparagus, and edible flowers.
- Drizzle the salad with creamy tarragon mustard dressing.
- Garnish with sliced avocado, edible flowers, fresh crack pepper, and enjoy!
If you have a hard time finding edible flowers simply omit them!
- Serving Size: 1/5 salad
- Calories: 200
Keywords: wild flower, edible flower, salad, spring, asparagus, mustard dressing