These Spring Salad Recipes Are Anything But Boring
Celebrate spring with one of these quick and healthy salad options
Ontario Nectarine Salad with Minted Chili Dressing
A variety of garden greens makes this salad interesting both in texture and colour. When mixed with fresh nectarines and finished with a zesty dressing, it comes alive and tickles the senses.
Get the salad recipe: Ontario Nectarine Salad with Minted Chili Dressing
Grilled Asian Salad
This simple salad requires very little cooking time on the grill, as the vegetables have great flavour and texture.
Get the salad recipe: Grilled Asian Salad
Roasted Squash & Lentils
Make your salad a meal to remember with ingredients that will fuel you all afternoon long.
Get the salad recipe: Roasted Squash & Lentils
New Potato Salad
A new potato salad with a creamy dressing is always a winner, and the version here, with cucumber, green onions and fresh herbs, is sure to become a firm favourite. Potatoes are full of goodness, particularly if the skins are left on.
Get the recipe: New Potato Salad
Sunchoke, Brussels Sprouts and Pear Salad with Crispy Kasha
With about 100 calories per cup and an impressive amount of iron, sunchokes are a low-calorie swap for potatoes or root vegetables. Most impressively, they’re one of the top sources of inulin fibre, a unique prebiotic that helps feed and nourish our healthy gut bacteria.
Get the salad recipe: Sunchoke, Brussels Sprouts and Pear Salad with Crispy Kasha
Beet, Cherry & Lentil Salad
Lentils, like all pulses, are an inexpensive and easy way to fill your belly any day of the week, and they could not be simpler to cook. Not to mention, unlike so many other superfoods, cooking those tiny legumes actually helps enhance the absorption of calcium, iron and zinc. This salad breathes new life into the cheap and cheerful protein with a range of vibrant colours, satisfying textures, and sweet and earthy flavours.
Get the salad recipe: Beet, Cherry & Lentil Salad
Fig and Prosciutto Salad with Orange Vinaigrette
This salad goes perfectly with buttered hazelnut or walnut bread.
Get the salad recipe: Fig and Prosciutto Salad with Orange Vinaigrette
Indonesian Rainbow Salad With Chicken And Peanut Dressing
Eating a rainbow of veggies has never been so good. Enter our Indonesian rainbow salad. The chicken is satisfying and the peanut dressing is indulgent.
Get the salad recipe: Indonesian Rainbow Salad With Chicken And Peanut Dressing
Avocado Salad With Lemon-Herb Shrimp
Tiny salad shrimp from the Gulf of St. Lawrence are wonderful in salads. They are widely available and, since they come cooked, are very convenient. If you’re on the West Coast, use cooked BC spot prawns instead.
Get the salad recipe: Avocado Salad with Lemon-Herb Shrimp
Salade Niçoise With Hot-Smoked Trout
Cooked and lightly smoked, hot-smoked fish is a delicious way to eat Ontario-raised trout. It flakes beautifully and works well in this classic French dish. If you can’t find trout, use any hot-smoked fish.
Get the salad recipe: Salade Niçoise With Hot-Smoked Trout
Lentil-Spinach Salad With Feta and Grapes
Canada produces most of the world’s lentils. They are so versatile and take well to all kinds of flavours – especially vinegar – which makes them a perfect addition to any salad.
Get the salad recipe: Lentil-Spinach Salad With Feta and Grapes