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How fortunate are we to be spoiled with this delicious and locally grown lettuce?! Looking to shake up your salad game now that the weather is getting warmer?! I know I always crave more salads come the spring/summer.

This week I’ll be sharing some of my favourite salad recipes! Salads can either be the perfect side to your meal, or add your favourite protein & healthy fats for a heartier dinner salad!

However, with that being said, you could skip a recipe all together as this week’s vegetable box also makes the perfect salad! Chop up all the contents and add it to a bowl! Roast the sweet potatoes & grate up the garlic and add it to Olive Oil, Apple Cider Vinegar, some honey & Dijon mustard for a delicious dressing! Voila, the perfect salad!

Hope this week’s post & box inspires your salad bowl…




Sweet Potato Spring Salad

Created by: Carrie! Welcome to Ideas for the Home by Kenarry

This salad is refreshing yet satisfying and I promise it’ll become your family’s favourite.



1 large Sweet Potato

3 cups Mixed Lettuce

1/3 cup Feta Cheese

1/3 cup dried Cranberries

¼ cup Sunflower Seeds

2 Green Onions scallions

4-5 fresh Strawberries

¼ cup chopped Cilantro

1 TBSP Dried Oregano

1 tsp Cumin

1 TBSP Olive Oil

Pinch of Salt and freshly ground Black Pepper



2 TBSP Olive Oil

½ tsp Minced Garlic

2 tsp Honey 

1 TBSP White Wine Vinegar

Salt and freshly ground Black Pepper to taste


1. Preheat oven to 420 degrees Fahrenheit. Rinse and chop potatoes into bite size cubes. Toss potatoes with salt, pepper, oregano, cumin and oil. Place the seasoned potatoes on a large cookie sheet (do not crowd them otherwise they will not roast evenly). Bake until the edges start to turn darker, about 20 minutes.

2. Meanwhile make the dressing. Mix all the ingredients in a small mixing bowl, except the oil. Adding drop by drop to start, gradually whisk in olive oil; whisk until dressing is thick and glossy.

3. Place greens on a serving dish. Top with roasted potatoes, crumbled feta, chopped green onions (white and green parts), sliced strawberries, cranberries, sunflower seeds, and cilantro. Before serving, gently toss with the dressing.


Balsamic Glaze Spring Salad

Created by: Amy’s Recipes



2-3 cups lettuce mix

6 oz package baby spinach

2 ripe avocados, cubed

1-2 apples, chopped

¼ to ½ cup blue cheese crumbles, or goat cheese clumps

½ cup real bacon bits, sautéed to crispy deliciousness

½ cup pecans

¼ cup sugar salt



¼ cup good quality balsamic vinegar

1/3 cup sugar

¼ cup oil

1 tsp salt

¼ tsp garlic powder

1/8 tsp fresh pepper

Pinch celery salt

½ tsp Dijon mustard



1. In a medium sauce pan, toss in your good quality balsamic vinegar, sugar, oil, garlic powder, celery salt, fresh pepper, and salt. Cook over medium heat to melt the sugar. Keep stirring. Bring to a boil and cook for 1 minute.

2. Stir in Dijon mustard and boil for 30 more seconds. Remove from heat and cool. Add water to produce the preferred consistency.


For the Salad:

1. To crisp the real bacon bits: Cook bacon bits in a pan over medium heat until brown and crispy. Set bacon aside but leave the small bit of grease in the pan.

2. To candy the pecans: Add pecans to pan with leftover bacon grease, add sugar and a generous sprinkle of salt. Stir constantly and cook over medium heat. Watch as sugar quickly caramelizes and turns the pecans a glossy caramely shiny color. This happens quickly so watch closely so you don’t burn the pecans. Remove from heat and cool on a plate.

3. Lightly toss lettuce, spinach, avocado, and apples to combine. Drizzle with balsamic reduction glaze, sprinkle with bleu cheese, bacon, and pecans.

4. Dive into your salad paradise! Enjoy!


White Bean Tuna Salad

Created By: Tidy Mom

This easy salad is deliciously packed with protein! It’s a no-mayo, fresh, and light salad that doesn’t skimp on flavor and makes a great lunch or dinner!


1 (15oz) can cannellini beans, drained and rinsed (I prefer Bush’s Beans)

1 (12oz) can tuna in water, drained

2 cups fresh mixed lettuce &/or baby spinach

1/4 cup very thinly sliced red onion

1 TBSP capers, rinsed and pat dry

1-2 TBSP olive oil

Juice of 1/2 lemon

Kosher salt and cracked pepper, to taste

Handful of cherry tomatoes, sliced in half

1/4 cup crumbled feta cheese

1 TBSP fresh parsley, chopped


1. In a medium bowl, mix beans, tuna, greens, red onion and capers. Drizzle with olive oil and lemon juice and toss to combine. Gently fold in cherry tomatoes. Season with kosher salt and black pepper to taste. If salad is a little dry use more olive oil and lemon juice.

2. Top with feta and parsley.

3. Serve immediately.


Green Goddess Salad

Created By: Baked by Melissa

Switch up your salad base and use this week’s Green Cabbage for this recipe!



Salad Ingredients:

1 small head of cabbage, finely chopped about 6-8 cups chopped

3-4 baby cucumbers or 1 large English cucumber, finely chopped

1/4 cup chives, finely chopped

1 bundle green onions/scallions, finely chopped about 6-8


Green Goddess Salad Dressing:

juice of two lemons about 1/3 of a cup

1/4 cup olive oil

2 TBSP rice vinegar any white vinegar works

1 cup basil leaves

1 cup baby spinach leaves

2 cloves garlic

1 small shallot

1/3 cup nutritional yeast (can also use parmesan cheese or omit all together)

1 tsp sea salt or Himalayan pink salt

1/4 cup nuts of choice (optional)


1. Make the dressing: In a food processor or large blender combine all dressing ingredients. If using a blender, add liquid ingredients first to make sure everything gets properly blended. Blend for 30-45 seconds until dressing is creamy and well blended. Set aside.

2. Combine salad ingredients in a large bowl.

3. Pour dressing over salad and toss to combine.

4. Cover with plastic wrap and refrigerate OR serve immediately!


Recipes are curated by Lauren

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