Go Back
–+ servings
Print

Red Berry Salad

Gluten free & vegan
Servings 4

Ingredients

  • 2 Tbsp Pumpkin seeds
  • 1 cup sliced strawberries
  • 1/2 cup raspberries
  • 1/4 cup finely sliced basil
  • 1 tsp balsamic vinegar
  • 1/2 tsp maple syrup
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp salt
  • 1/4 red onion sliced
  • 5 cups baby mustard greens or arugula

Instructions

  • In large skillet, toast pumpkin seeds over medium-high heat, stirring frequently, until golden brown. Pour onto plate to cool and set aside.
  • In bowl, place berries, basil, vinegar, and maple syrup, and stir gently to coat. Set aside and allow to marinate for about 30 minutes. After time has elapsed, into large bowl, strain any liquid and add one or two raspberries, reserving the remainder.
  • Mash the two raspberries in liquid in large bowl, add olive oil and salt, and whisk together. Add red onion and greens and toss to coat. Arrange on large platter, placing reserved marinated berries on top. Sprinkle with pumpkin seeds and serve.

Notes

Per serving: 85 calories; 2 g protein; 6 g total fat (1 g sat. fat); 8 g total carbohydrates (4 g sugars, 3 g fibre); 156 mg sodium

Change it up

Any nut will serve as a suitable stand-in for pumpkin seeds. Try almonds, walnuts, or hazelnuts, and toast them in a hot pan using the method outlined above.