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Category: Salad

  • Sweet Dijon Garden Salad

    Sweet Dijon Garden Salad

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    Sweet Dijon Garden Salad

    This sweet Dijon garden salad is a simple, fresh dish that comes together in minutes using wholesome, everyday ingredients. It highlights crisp local produce with a naturally sweet and tangy dressing, making it an easy go-to for a light meal or side.
    Course Salad
    Total Time 10 minutes
    Servings 4

    Ingredients

    • 1/4 cup Unsweetened Applesauce
    • 2 tbsps Apple Cider Vinegar
    • 1 1/2 tbsps Maple Syrup
    • 1 tbsp Dijon Mustard
    • 1 tbsp Water
    • 1/4 tsp Sea Salt
    • 1 Garlic Clove minced
    • 8 leaves Romaine chopped
    • 1/2 Cucumber chopped
    • 1 cup Cherry Tomatoes halved

    Instructions

    • Add the applesauce, apple cider vinegar, maple syrup, dijon mustard, water, salt, and garlic to a jar. Cover and shake well.
    • Divide the romaine, cucumber, and tomato between bowls. Top with the dressing and enjoy!

    Notes

    Make it local

    This recipe is perfect for using seasonal, locally grown vegetables, swap in whatever greens or produce you have on hand, like arugula, spinach, or shredded carrots.
    Dressing tip

    For a smoother, more emulsified dressing, blend the ingredients instead of shaking, especially if your applesauce is on the thicker side.
    Add protein

    Turn this into a more filling meal by adding chickpeas, lentils, or toasted seeds like pumpkin or sunflower.
    Flavour boost

    If you like a bit more punch, add a pinch of black pepper or a squeeze of fresh lemon juice to brighten the dressing.
     
     
  • Warm Lentil & Sweet Potato Salad

    Warm Lentil & Sweet Potato Salad

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    Warm Lentil & Sweet Potato Salad

    This warm lentil salad is a simple, nourishing bowl built from everyday whole-food ingredients. Tender steamed sweet potato, hearty lentils, vibrant spinach, and a tangy splash of balsamic come together to create a balanced, fibre-rich dish that supports steady energy and gentle digestion. It’s quick enough for weeknights, versatile for meal prep, and endlessly adaptable with whatever vegetables or herbs you have on hand. Enjoy it as a satisfying plant-based meal on its own or as a colourful side that brings comfort and nutrition to any table.
    Course Main Course, Salad, Side Dish
    Total Time 15 minutes
    Servings 4

    Ingredients

    • 2 Sweet Potato medium, peeled and cut into small cubes
    • 1 1/3 cups Vegetable Broth divided
    • 1 cup Red Onion chopped
    • 3 Garlic cloves, minced
    • 4 cups Baby Spinach
    • 4 cups Lentils cooked, rinsed
    • 1/4 cup Balsamic Vinegar
    • 1/2 cup Parsley chopped, optional

    Instructions

    • Place sweet potato in a steamer over boiling water, cover, and cook for 8 to 10 minutes or until tender.
    • Meanwhile, add half of the broth to a large pan with the onions and garlic. Cook over medium heat until the onions have softened, about 3 to 5 minutes. Add the salt and stir to combine. Wilt in the spinach.
    • Add the lentils, balsamic vinegar, and the remaining broth. Continue to cook over medium heat for about 5 minutes more until most of the liquid has been absorbed.
    • Remove the pan from the heat and stir in the steamed sweet potato and parsley. Divide into bowls and enjoy!

    Notes

    Swap the sweet potato
    Butternut squash, carrots, or parsnips work well in place of sweet potato. Just keep the bite-sized cubes for even cooking.
    Use different greens
    Baby kale, chard, or finely shredded lacinato kale can be used instead of spinach. If using heartier greens, sauté an extra few minutes to soften.
    Try other lentils
    Brown or green lentils hold their shape best, but French (Puy) lentils are also great for texture. Avoid red lentils, which will break down and make the salad mushy.
    Add fresh herbs
    Swap or add herbs such as cilantro, dill, or basil for a different flavour profile.
    Bump up the acidity
    If you like a brighter dressing, add a splash of lemon juice or a teaspoon of Dijon mustard with the balsamic.
    Make it a meal
    Add pumpkin seeds, hemp hearts, cooked quinoa, or roasted chickpeas for more protein and crunch.
    Add aromatics
    A pinch of smoked paprika, cumin, or chili flakes meshes nicely with the sweet potato and lentils.
    Serving suggestion
    This salad is excellent warm, but also holds up well chilled for meal prep. It thickens slightly as it sits.
    Leftovers
    Refrigerate in an airtight container for up to four days. Reheat with extra vegetable broth if lentils become too dry.

  • Apple & Beet Quinoa Salad

    Apple & Beet Quinoa Salad

    Apple & Beet Quinoa Salad
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    Apple & Beet Quinoa Salad

    Sweet apple, tangy citrus, and hearty quinoa come together with vibrant beets and kale for a refreshing, nutrient-packed dish that’s as good for your gut as it is for your taste buds. It’s perfect as a light meal, a make-ahead lunch, or a colourful side to share.
    Course Salad, Side Dish
    Total Time 25 minutes
    Servings 4

    Ingredients

    • 1 cup Kale Leaves chopped
    • 1 tbsp Lemon Juice
    • 1 cup Quinoa cooked
    • 1 Apple julienned
    • 2 Beet small, peeled, julienned
    • 2 Carrot small, julienned
    • 1/3 cup Dried Cranberries chopped
    • 1/4 cup Orange Juice
    • 2 tbsps Apple Cider Vinegar
    • 1 tbsp Dijon Mustard
    • 2 tbsps Hemp Seeds
    • Sea Salt & Black Pepper optional

    Instructions

    • Cook the quinoa (if not already cooked) according to package directions. Once done, set aside to cool.
    • Prepare the kale: Place the chopped kale in a large salad bowl and add the lemon juice. Massage with your hands for 1–2 minutes, until the leaves darken and soften slightly.
    • Make the dressing: In a small bowl, whisk together the orange juice, apple cider vinegar, and Dijon mustard until smooth.
    • Assemble the salad: Add the cooled quinoa, apple, beets, carrots, cranberries, and hemp seeds to the bowl with the kale.
    • Dress and season: Pour the dressing over the salad and toss until everything is well combined. Season with sea salt and black pepper to taste.

    Notes

    Time-saver
    Use leftover quinoa to make this salad come together quickly.
    Serving idea
    Great as a light lunch or side dish alongside a hearty soup or roasted vegetables.
    Optional add-ins
    Try adding chopped parsley, fresh mint, chopped green onions, or a handful of pumpkin seeds for extra texture and flavour.
    Substitutions
    Swap hemp seeds for sunflower seeds, and use maple syrup in the dressing if you prefer a hint of sweetness.
    Storage
    This salad keeps well in the fridge for up to 4 days. The flavours deepen as it sits, perfect for a make ahead meal.
  • Tahini – Lime Drizzle

    Tahini – Lime Drizzle

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    Tahini-Lime Drizzle

    This quick and tasty salad dressing comes together in minutes and instantly perks up greens, grain bowls, or roasted veggies.
    Course Salad
    Servings 4 ounces

    Ingredients

    • 3 Tbsp tahini well stirred
    • 2 Tbsp freshly squeezed lime juice or lemon
    • 1 small clove garlic finely grated or minced (optional)
    • 2 tsp pure maple syrup
    • Pinch of black pepper
    • 2–4 Tbsp water to thin

    Instructions

    • In a small bowl or jar, whisk together the tahini, lime juice, garlic, maple syrup, salt, and pepper.
    • Add water a tablespoon at a time until the sauce is smooth and pourable.
    • Taste and adjust. Add more lime for brightness, maple for sweetness, or a bit more water for a lighter drizzle.

    Notes

    • Add a teaspoon of freshly grated ginger or a pinch of ground ginger for a warm, zesty kick.
    • For a savoury twist, drizzle with a little tamari or soy sauce before serving.
    • This dressing is fantastic tossed into a salad or used as the dressing for a colourful Buddha bowl.
  • Quinoa Greek Salad

    Quinoa Greek Salad

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    Quinoa Greek Salad

    This bright and hearty Quinoa Greek Salad is a whole-food, plant-based twist on the Mediterranean classic. With crisp veggies, briny olives, and a creamy lemon-herb dressing, it’s a refreshing, satisfying dish that’s as nourishing as it is delicious.
    Servings 4

    Ingredients

    • 3 tbsp lemon juice freshly squeezed
    • 1 tbsp red wine vinegar
    • ½ tsp dried oregano
    • 1 clove garlic finely chopped
    • ¼ tsp freshly ground black pepper
    • ¼ cup silken tofu
    • 2 cups quinoa cooked
    • 1 cup grape tomatoes halved
    • ½ large bell pepper chopped into cubes
    • ½ cup pitted kalamata olives
    • 1 cup leafy greens romaine, kale, arugula, spinach, chard, bok choy, etc., finely chopped
    • 1 small red onion halved and thinly sliced
    • ½ English cucumber cut into small cubes
    • Feta cheese optional

    Instructions

    • Whisk together the lemon juice, vinegar, oregano, garlic and pepper in a small bowl. Slowly whisk in the silken tofu until well combined and smooth. (Or put all ingredients into a small food processor and process until combined.)
    • Gently toss the cooked quinoa, tomatoes, peppers, olives, greens, red onion and cucumber in a large bowl. Drizzle with the dressing and gently toss once again.
    • Cover and refrigerate for at least an hour.
    • Just before serving, top with a handful of feta if desired.

    Notes

    This salad travels well and tastes even better after the flavours meld—perfect for picnics, potlucks, and make-ahead meals.
    Want to keep it fully WFPB? Skip the dairy and try this easy Tofu Feta—it’s tangy, crumbly, and simple to make at home.
    Make extra quinoa earlier in the week so you can throw this salad together in minutes.
  • Massaged Kale Salad

    Massaged Kale Salad

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    Massaged Kale Salad

    This salad can be made in advance and keeps well for several days. Feel free to play swap out the carrots and broccoli for whatever vegetables you have on hand.

    Ingredients

    • 1 bunch of kale washed, dried and broken into bite sized pieces
    • 1 tbsp olive oil
    • the juice of one orange
    • the juice of one lemon
    • the juice of one lime
    • salt and pepper
    • 1/2 red onion sliced or minced
    • 2 carrots cut into matchsticks or sliced fresh strawberries
    • 1 cup broccoli chopped into bite sized pieces
    • 2 tbsp dried cranberries or toasted sliced almonds
    • 2 tbsp hemp hearts

    Instructions

    • Put the kale into a large bowl and drizzle olive oil over to coat and then massage with your hands for several minutes.
    • Drizzle the citrus juices over the kale and toss to coat well. Add salt and pepper to taste.
    • Add the remaining ingredients, and then toss again. Refrigerate or serve.

    Notes

    Kale is highly nutritious and is very high in antioxidants. It’s an excellent source of vitamin C, K and beta-carotene.
  • Nutty Ginger Salad Dressing

    Nutty Ginger Salad Dressing

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    Nutty Ginger Salad Dressing

    This dressing is a creamy, flavour-packed addition to any salad, grain bowl, or veggie platter. Made with nutrient-dense ingredients like almonds, sesame seeds, and miso, it provides a boost of healthy fats, plant-based protein, and gut-friendly probiotics. Ginger and garlic add a punch of flavour while offering anti-inflammatory and immune-supporting benefits. Plus, with natural sweetness from a Medjool date, it’s a wholesome alternative to store-bought dressings. Keep it thick for a delicious dip or thin it out for a perfectly pourable dressing!

    Ingredients

    • ¼ cup almond butter or ½ cup raw almonds
    • 1 tbsp peanut butter
    • 2 tbsp raw sesame seeds
    • 1 medjool date
    • 2 garlic cloves chopped
    • 1/2- inch knob of ginger chopped
    • 1 tbsp tamari
    • 2 tbsp rice vinegar
    • 1 tsp miso
    • ½ cup plant-based milk
    • ¼ cup water plus more to thin if necessary

    Instructions

    • Put all ingredients into a blender and process until smooth. If too thick, thin with extra water.

    Notes

    If you leave out the water, this makes a great dip for raw vegetables.