Sensational Seasonal Salad
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Utilizing Fresh Ontario Produce

Serves 4-6

Salad Ingredients

  • 3 Medium Beets -Red or Yellow
  • Asparagus Bunch (~ 15 stalks)
  • Mixed Greens Lettuce Blend
  • 1 Small Red Onion or Shallot
  • 1 ½ Cups of Quinoa (uncooked)
  • 2 Tbsp of Olive Oil


Vinaigrette Ingredients

  • 2-3 Tbsp Olive Oil
  • 1 Tbsp Honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp White Wine Vinegar



Beets & Asparagus

  1. Preheat oven to 450 degrees F.
  2. Wash beets thoroughly. Cut into 1-inch cubes and place on a baking sheet. Drizzle with 1 tbsp of olive oil.
  3. Clean and chop Asparagus into 1-inch pieces. Place on a separate baking sheet and drizzle with 1 tbsp of olive oil and a pinch of salt and pepper.
  4. Bake the beets for 30 minutes, or until soft. Bake the Asparagus for 15-20 minutes, turning once.



  1. Place 1 ½ cups of rinsed quinoa into 3 cups of water, cover and bring to a boil. Reduce and simmer until soft. Let cool and fluff with a fork.



  1. Whisk together 2-3 tbsp of olive oil, 1 tbsp of honey, 1 tbsp of Dijon mustard, and 1 tbsp of white wine vinegar. Add salt and pepper to taste.


Salad Assembly

  1. Start with a bed of the mixed greens lettuce blend (about 5 cups).
  2. Mix the cooked quinoa with the cooked asparagus, diced red onion and ¾ of the vinaigrette. Place mixture on top of the bed of mixed greens.
  3. Top salad with the cooked beets and drizzle with remaining vinaigrette. Enjoy!


Fresh in Ontario in June & July

Asparagus      Onion      Mixed Greens Lettuce      Beets

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