Salad: Canada – Canadian Prairies (Alberta) – Saskatoon Berry and Spinach Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 6 oz (170 g) baby spinach, washed and dried
- 1 cup (150 g) fresh Saskatoon berries, plus 1/2 cup (75 g) extra for garnish if desired
- 3/4 cup (75 g) sliced almonds
- 4 oz (113 g) goat cheese, crumbled
- 1/4 small red onion, very thinly sliced (about 1 oz / 30 g)
- 2 tbsp (30 ml) pure maple syrup or prairie honey
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 small shallot, minced (about 1 tbsp / 15 g)
- 1/3 cup (80 ml) canola oil
- 1 tbsp (15 ml) fresh lemon juice (optional, to brighten)
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- Optional: 1 tbsp (15 ml) water to thin vinaigrette if needed

Instructions

Short Description:
A bright Prairie salad featuring tender baby spinach tossed with fresh Saskatoon berries, toasted almonds, and creamy goat cheese, finished with a sweet-tart Saskatoon berry vinaigrette made with local canola oil and maple syrup.

Regional Notes:
This Alberta (Canadian Prairies) version highlights locally foraged Saskatoon berries and uses canola oil and maple syrup—both regional pantry staples—to accent the berry's floral, almond-like flavor. It differs from generic berry salads by centering the native Saskatoon fruit and a vinaigrette made from pureed Saskatoons rather than a generic berry reduction.

1. Preheat a small dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until they are fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool.
2. In a blender or food processor, combine 1 cup (150 g) fresh Saskatoon berries, maple syrup (or honey), apple cider vinegar, Dijon mustard, minced shallot, lemon juice (if using), salt, and pepper. Pulse until the berries are broken down.
3. With the blender running on low, slowly stream in the canola oil until the dressing emulsifies and becomes smooth. If the vinaigrette is too thick, add up to 1 tbsp (15 ml) water to reach desired consistency. Taste and adjust seasoning with additional salt, pepper, or maple syrup.
4. Optional: for a seed-free vinaigrette, strain the dressing through a fine-mesh sieve into a bowl, pressing gently with a spoon to extract the liquid; discard solids.
5. In a large bowl, combine the baby spinach and thinly sliced red onion. Add 3–4 tbsp (45–60 ml) of the Saskatoon berry vinaigrette and toss gently to coat. Add more dressing as needed—aim to lightly dress the greens, not soak them.
6. Transfer the dressed spinach to a serving platter or divide among 4 plates. Scatter toasted almonds, crumbled goat cheese, and the reserved extra Saskatoon berries over the top.
7. Finish with a light grind of black pepper and, if desired, an extra drizzle of vinaigrette. Serve immediately.