Salad: Canada – Canadian Prairies (Saskatchewan) – Saskatoon Berry Spinach Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Additional 30 min

Total 50 min

Ingredients

- 6 cups (180 g) baby spinach, washed and spun dry
- 1 cup (150 g) Saskatoon berries, fresh (or frozen, thawed)
- 4 oz (115 g) goat cheese, crumbled
- 1/3 cup (40 g) toasted sunflower seeds
- 1/4 small red onion, thinly sliced, about 1/4 cup (30 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) Saskatoon berry jam or preserves (or 1/3 cup (75 g) mashed fresh Saskatoon berries)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) honey or maple syrup
- 1 tsp (5 ml) fresh lemon juice (optional, for brightness)
- Salt and freshly ground black pepper, to taste

Instructions

Short Description:
A bright prairie salad of tender baby spinach, sweet-tart Saskatoon berries, creamy goat cheese, and toasted sunflower seeds, finished with a Saskatoon berry vinaigrette. Light, seasonal, and distinctly Saskatchewan in flavor.

Regional Notes:
This version highlights Saskatoon berries, a fruit native to the Canadian Prairies, and uses toasted sunflower seeds, reflecting common prairie crops. The berry-forward vinaigrette and simple spinach base distinguish it from generic mixed-berry salads by centering the province's signature fruit.

1. Toast the sunflower seeds: heat a dry skillet over medium heat, add the sunflower seeds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool.
2. Prepare berries for the dressing: if using jam, measure 2 tbsp (30 ml) jam. If using fresh berries for the dressing, mash about 1/3 cup (75 g) of the berries in a small bowl with the back of a spoon or a fork until pulpy; you can strain seeds if desired.
3. Make the Saskatoon berry vinaigrette: in a small bowl or jar combine the Saskatoon berry jam or mashed berries, apple cider vinegar, Dijon mustard, honey or maple syrup, and lemon juice (if using). Whisk or shake to combine. Slowly whisk in the olive oil until emulsified. Season with salt and freshly ground black pepper to taste.
4. Assemble the salad: place the baby spinach in a large bowl. Add the thinly sliced red onion, remaining whole Saskatoon berries (reserve a few for garnish if desired), and toasted sunflower seeds.
5. Dress and toss: drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and add more vinaigrette if needed; you may not need the entire amount.
6. Finish and serve: sprinkle the crumbled goat cheese over the top, garnish with the reserved berries, and finish with a light grind of black pepper. Serve immediately.