Fava Greens and Orange Salad

From What’s In Season? Favas!

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Fava Greens and Orange Salad

  • Author: Recipe by Barbara Kobsar | Illustration by Charmaine Koehler-Lodge
  • Yield: 4 servings 1x


Fava plants grow quickly as high as five-feet tall, producing prodigious amounts of edible green leaves, which can be harvested without damaging the plants’ ability to produce their fava bean pods. Enjoy the greens raw in a salad like this one. Wilt them quickly like spinach to cook into quiche or use as a topping for pasta, toast, or pizza.


Units Scale
  • 6 cups lightly packed fava greens
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot or spring onion
  • Salt and fresh ground pepper to taste
  • 2 oranges cut in segments
  • 1/4 cup crumbled feta
  • 1/2 cup toasted pecans (optional)
  • Fava flowers for garnish (optional)


Place fava greens to a large salad bowl. Whisk oil, lemon juice, shallot, salt, and pepper together in a small bowl and drizzle over greens. Toss to coat; distribute the greens onto serving plates. Top with orange segments, feta, and pecans, and garnish with fava flowers.

  • Category: Salad