Mason has a garden job. It’s not an official job — nobody assigned it to him. He just decided, sometime last spring, that checking on the garden every morning was his responsibility. He goes out in his pajamas and rain boots (mismatched, always), crouches down between the rows, and talks to the plants. “You’re getting big,” he tells the snap peas. “Good job.”
Duke goes with him every time. The two of them out there — Mason squatting by the lettuce, Duke lying in the garden path like a big white speed bump — it’s my favorite thing to see through that kitchen window while the coffee brews.
Last spring, I planted pansies and violas along the garden border. They’re edible flowers — something Nana Ruth used to put on top of cakes and salads. Mason noticed them before anyone else, came inside holding a small purple pansy like it was made of glass, and said, “Mom. There’s flowers in the food garden.” His eyes got very wide when I explained that some flowers are for eating. That morning, he picked a careful handful and we put them on top of our regular weeknight salad. That’s how this recipe was born — from a seven-year-old who thinks flowers in food is the most exciting thing that’s ever happened.
How to Make Mason’s Spring Garden Salad
Start with the freshest greens you can find. Mixed spring greens or butter lettuce are perfect — whatever’s tender and sweet. If you have a garden, even better. Wash and dry them thoroughly; wet greens make the whole salad soggy. Tear them into bite-sized pieces and pile them in a big bowl.
Add your spring toppings. Thinly sliced radishes, snap peas snapped in half, shaved carrots, crumbled goat cheese, and candied pecans. The candied pecans are the thing that makes everyone reach for seconds — toast pecans in a skillet with a little butter and brown sugar until they’re glossy and crunchy. Let them cool on parchment so they don’t stick together.
Dress it simply and add the flowers last. A light vinaigrette — olive oil, lemon juice, Dijon mustard, honey, salt and pepper — is all you need. Toss the greens gently, then arrange your edible flowers on top. Pansies, violas, and nasturtiums all work beautifully. They’re not just decoration — they add a light, peppery or sweet flavor that surprises people every time.
This salad pairs beautifully with my Nana Ruth’s Scalloped Potatoes and a big Brown Sugar Glazed Ham. For another spring side, try my Creamy Asparagus Casserole or my Nana Ruth’s Classic Deviled Eggs.
Mason's Spring Garden Salad with Candied Pecans
Ingredients
For the Salad
- 8 cups mixed spring greens
- 1 cup candied pecans recipe below
- 1/2 cup crumbled goat cheese or feta
- 1 small shallot thinly sliced
- 1/2 cup dried cranberries
- 1 handful edible flowers pansies, violas, or nasturtiums
For the Candied Pecans
- 1 cup pecan halves
- 3 tablespoons brown sugar
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- pinch salt
- pinch cayenne pepper
For Clara's Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- salt and pepper to taste
Instructions
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Make candied pecans: Melt butter in a skillet over medium heat. Add brown sugar, cinnamon, salt, and cayenne. Stir until bubbly. Add pecans and stir 3-4 minutes until coated. Spread on parchment to cool.
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Make vinaigrette: Combine olive oil, lemon juice, honey, Dijon, and garlic in a jar. Shake vigorously 30 seconds. Season with salt and pepper.
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In a large salad bowl, toss spring greens with 3/4 of the vinaigrette. Top with shallot rings, cranberries, cheese, and candied pecans.
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Gently place edible flowers on top — don't toss them in. Serve immediately.
Recipe Notes
Make candied pecans and vinaigrette ahead — both keep well. Dress the salad right before serving to prevent wilting. No edible flowers? The salad is still delicious without them.
Allergen Note: This recipe contains tree nuts (pecans) and dairy (goat cheese/feta). The candied pecans are a core ingredient — for a nut-free version, substitute toasted sunflower seeds.
Common Questions
More Recipes You’ll Love
- Nana Ruth’s Scalloped Potatoes
- Nana Ruth’s Strawberry Pretzel Salad
- Old-Fashioned Hot Cross Buns
- Nana Ruth’s Brown Sugar Glazed Ham
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
The skillet that never leaves our stovetop. Pre-seasoned, affordable, and built to last.
Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.
Casseroles, brownies, brunch bakes. I own three and somehow always need a fourth.
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