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Simple Green Salad + Maple Mustard dressing

Simple Salad + Maple Mustard Dressing
Makes 2 large or 4 small portions



For the croutons

3 large pieces of bread, (fresh or stale) cut into 2 inch cubes

2 tbsp sunflower oil (if using stale bread you only need to use 1 tbsp oil)

¼ tsp garlic powder

¼ tsp onion powder

1/8 tsp smoked paprika

1/8 tsp sea salt

A few cracks of freshly ground black pepper


For the dressing – makes 1 ½ cups

½ cup cold pressed olive oil

½ cup plain yogurt

3 tbsp maple syrup

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp fresh oregano or ½ tsp dried oregano

¼ tsp sea salt

1/8 tsp black pepper


For the salad – about 6 packed cups of greens total - Feel free to use other greens besides spinach and tatsoi

100g Spinach

100g Tatsoi

1 cup sunflower seeds, toasted

5 medium carrots, cut into ribbons using a peeler

50g blue cheese, crumbled


2 tbsp fresh oregano leaves (optional)



For the croutons

Preheat the oven to 350 degree F.

In a medium bowl, add cubed bread, drizzle with oil, and sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to combine then spread evenly on a baking sheet. Bake for about 10 minutes, or until nice and brown, flipping once halfway through.


For the dressing

Place all ingredients into a blender and blend. Set aside.


For the salad

Place sunflower seeds in a dry pan on a medium heat. Stir frequently until toasted.

Wash and dry greens.

Cut carrots in half and peel carrots into ribbons using a potato peeler.


To serve

Divide greens between bowls. Top with carrots, croutons, blue cheese, toasted sunflower seeds, and some fresh oregano.


Drizzle with salad dressing.