Spring Greens with Maple Balsamic Vinaigrette

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Our “house” salad at home… we eat this at least twice a week! The best spring greens can be found at the Kootenay Co-op.



Serves 8



12 cups spring greens

1/2 cup crumbled goat cheese or gorgonzola

3/4 cup pecans, caramelized*

1 cup fresh strawberry slices, or orange slices



1 tbsp maple syrup

2 tbsp balsamic vinegar

1 tbsp soy sauce

1 clove garlic, crushed

1 tbsp sesame oli

1 tsp pepper

1/2 cup olive oil

Mix spring greens with cheese, pecans and fresh fruit in large salad bowl.

Prepare the vinaigrette by mixing together all ingredients except olive oil, until well blended.

Add oil in a slow, steady stream until incorporated.

Toss greens with dressing.


*To caramelize pecans: spread pecans on baking tray and roast in a 350 F oven until just starting to turn brown. Remove and toss with enough melted butter to lightly coat. Sprinkle nuts with 2 tsp white sugar and 1 tsp salt and toss again. Return to oven for just a few minutes, being careful not to burn them.