Glow Up Garden Salad with Microgreens

This isn’t your average leafy toss—it’s a flavor-packed botanical explosion. Crisp cucumber ribbons, tangy pickled radish, velvety goat cheese, sweet cherry tomatoes, and pomegranate pearls all crowned with vibrant microgreens and a bold beet vinaigrette. Every bite is a symphony of texture and color. Light, clean, ridiculously fresh—and ready to turn heads at any table.

Ingredients:

• 1 handful fresh microgreens (radish, beetroot, or sunflower recommended)
• 1 medium zucchini, thinly ribboned
• 6–8 cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• A few pickled radish curls or golden beet spirals
• 1 thick round slice of goat cheese or burrata
• 1 tbsp pomegranate seeds
• 1 tbsp toasted hazelnuts or walnuts (optional for crunch)

Beet Vinaigrette:

• 2 tbsp roasted beet puree
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Pinch of sea salt and black pepper

🥄 Method – Cook Like a Pro

1. Whisk the dressing like you mean it—beet puree, vinegar, olive oil, mustard, salt, pepper. It should be bright, tangy, and smooth. If it’s too thick, add a splash of water.

2. Plate with precision. Start with the zucchini ribbons and cucumber slices as your base. Artfully layer the cherry tomatoes and pickled veggies.

3. Crown it. Place your round of goat cheese or burrata right at the center like it's royalty.

4. Scatter pomegranate seeds and nuts (if using) for a pop of color and crunch.

5. Drizzle that beet vinaigrette generously but don’t drown it—let the colors do the talking.

6. Top with fresh microgreens, gently piled high for texture and drama.

💡 Chef’s Tip:
Serve chilled, not fridge-cold. Want protein? Add grilled chicken or tempeh. This salad’s a showstopper—don’t mess with it. Just plate it right and let the ingredients shine.