This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.
“The original recipe was a good-looking kitchen cupboard salad, whatever you had kicking around your house in the dead of winter. First I thought we would use homemade sauerkraut, but we went with something more current and trendy with kale. The original salad is based on the idea you wouldn’t have access to greens in the winter. We did a more modern take, keeping in mind the wintery goods we hand on hand in Nova Scotia.”
Alan Crosby, White Point Beach Resort
For Maple Balsamic Vinaigrette
|1/2 cup (125 ml)||canola oil|
|1/4 cup (60 ml)||Acadian Maple syrup|
|1/3 cup (75 ml)||balsamic vinegar|
|1/2 tsp (2 ml)||dried thyme|
|2 tsp (5 ml)||Dijon mustard|
|1/2 tsp (2 ml)||salt|
|1/4 tsp (1 ml)||pepper|
|8 oz (225 g)||selected salad greens|
|1/2 cup (125 ml)||red cabbage or kale, julienned|
|1/2 cup (125 ml)||Brussels sprouts, shaved|
|1 cup (250 ml)||cooked beets, peeled, cut into 1/2-inch ( 1 1/4-cm) dice|
|1/4 cup (60 ml)||toasted walnuts|
|1/4 cup (60 ml)||toasted pumpkin seeds|
|1/2 cup (125 ml)||crumbled feta cheese|
- Combine vinaigrette ingredients in blender, mix until smooth.
- Toss salad greens, kale, and Brussels sprouts with vinaigrette.
- Top with beets, nuts, seeds, and sprinkle with feta.
Local Source Guide
Recipe provided by: Alan Crosby, White Point Beach Resort
For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is presented by: Select Nova Scotia and Nova Scotia Public Archives