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Summer Bounty Salad with Saskatoon Cider Vinaigrette | #Vegan #GlutenFree #FarmtoTable Summer Salad Recipes using locally grown Alberta produce | Calgary Food & Lifestyle Blogger // JustineCelina.com

SUMMER BOUNTY SALAD WITH SASKATOON CIDER VINAIGRETTE


Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

SUMMER BOUNTY SALAD

  • 4 cups densely packed baby spinach

  • 2 cups arugula
  • 5 radishes
  • 2 cups shredded golden beets
  • 2 cups saskatoons
  • 1 cup peas
  • 1/4 cup scallions
  • 1/2 cup sunflower seeds

SASKATOON CIDER VINAIGRETTE

  • 2 cloves garlic
  • 1 cup saskatoons
  • 1/3 cup extra virgin olive oil

  • 1/4 tsp Himalayan pink salt

  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp fresh lemon juice
  • 1/4 cup apple cider vinegar
  • 1/3 cup filtered water
  • 1 tbsp 100% pure Canadian maple syrup

GARNISH

  • 2 tbsp fresh mint
  • Edible flowers

Instructions

  1. Begin by adding spinach and arugula to a large mixing bowl.

  2. Wash all produce. Shell fresh peas, slice radishes, shred beets, chop green onion and mint.

  3. Add all produce and nuts over top your bed of greens. I like to style my salads by arranging the different ingredients in a pie shape, alternating colour and texture.

  4. Sprinkle garnishes over your the Summer Bounty Salad.

  5. Prepare your Saskatoon Cider Vinaigrette by adding all ingredients to a Vitamix (or similar) and blending until smooth (the saskatoon skins won't fully break down -- and that's okay!).

  6. Dress your salad and toss to serve.

Recipe Notes

I’ve added some edible Fireweed flowers  to these salads for a colourful garnish! They grow wild all over Alberta and BC and I love to use their edible flowers in your summer salads and cocktails. They don't have a distinct flavour, but they sure are beautiful!