Recipe by Chef Jeanne Wi, UBC Food Services.
Blueberry Kale Citrus Salad with Mint Honey Dressing
Blueberry Kale Citrus Salad
YIELD: 4 Servings
1/2 cup blueberries
1/2 cup strawberries, sliced
4 cups baby kale
3 oranges, peeled and segmented
1/4 cup pomegranate seeds
2 cups shredded carrot
150 ml olive oil
25 ml fresh orange juice
1 tbsp orange zest
1 tbsp honey
5 mint leaves, sliced
Salt to taste
Combine dressing ingredients and whisk to emulsify. Toss dressing with fruit, kale and carrots and serve.
Other posts you’ll love!
Over lunch one day in early November, Chef David took over the Square Meal station in Open Kitchen to serve up a delicious vegetarian/vegan menu. Here’s the recipe for the Ultimate Veggie Burger, featuring UBC Farm beets, crispy yams and smashed avocado lime tahini dressing on a soft brioche bun.read more
While most people will get the vitamins and minerals their bodies needs to function well from eating a balanced diet, certain people have specific supplement needs based on their age, life stage, or dietary preferences.read more
Thrive Week Snack Recipe Contest winner Sophie Varabioff shares her recipe for Black Bean Brownies, soon to be available at UBC Food Services locations across campus!read more
Next time you’re looking for simple snack or meal ideas, check out these options at your local market!read more
Hello! My name is Emmy, and I am a first year student at Orchard Commons. Becoming vegan is the most empowering decision I have ever made.read more
Every Wednesday, Square Meal in Open Kitchen serves a Spicy Lentil Dahl that is sure to warm your belly as we transition into colder, rainier days. Luckily for you, you can now enjoy this perfect fall meal in the comforts of your own home because Chef Chris from Open Kitchen has shared the recipe with us!read more