Six months ago we welcomed the season of warm weather with a spring blossom salad that harnessed the nutrients of all six parts of the plant. To celebrate Food Day 2014 with our friends at Harlem Grown, we recreated the magic of this salad with some new seasonal twists!

Families in attendance at our pumpkin potluck harvested veggies straight from the Harlem Grown garden to create this communal dish. With Butter Beans Head Trainer Cori at the helm, this crew of savvy chefs navigated the culinary adventure of this nourishing salad with enthusiasm and smiles.

This six-parts-of-the-plant salad (recipe below) is appropriately named, using each part of the plant – root, stem, leaf, flower, fruit, and seed- to capture the tasty benefits of a variety of vegetables.

As with our spring blossom salad, this recipe is all about flexibility. See what’s available at the market, take a trip to a local farm, grow a garden… and adjust the recipe to incorporate what’s in season. This time of year that means hardy winter squashes, thick-leaved greens, and tasty root vegetables!

Here’s what Food Day party-goers put together to share at our potluck:

Six-Parts-of-the-Plant Salad

Serves 12-15


  • 1 bunch swiss chard
  • 1 bunch collards
  • 1 cup roasted pumpkin seeds
  • 3 apples or pears (or a blend)
  • 1 bunch carrots
  • 1 head broccoli
  • ½ cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 apple cider
  • 1 clove garlic, minced
  • salt and pepper to taste


1. Roast pumpkin seeds. Chop collards, swiss chard, apples, carrots and broccoli into 2-inch pieces.

2. Mix together all vegetables in a large bowl.

3. Combine oil, vinegar, apple cider, garlic, salt and pepper. Toss with salad ingredients. Enjoy!

Can you identify the parts of the plant we’re eating in this salad?


Collards (leaf+stem), swiss chard (leaf + stem), pumpkin seeds (seed), apples or pears (fruit), carrots (root), broccoli (flower)