Red Berry Salad
Gluten free & vegan
  • 2Tbsp Pumpkin seeds
  • 1cup sliced strawberries
  • 1/2cup raspberries
  • 1/4cup finely sliced basil
  • 1tsp balsamic vinegar
  • 1/2tsp maple syrup
  • 1Tbsp extra-virgin olive oil
  • 1/4tsp salt
  • 1/4 red onionsliced
  • 5cups baby mustard greens or arugula
  1. In large skillet, toast pumpkin seeds over medium-high heat, stirring frequently, until golden brown. Pour onto plate to cool and set aside.
  2. 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.
  3. 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.
Recipe 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.