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Prairie Salad

Prairie salad is a vibrant, texturally intriguing mix of spicy and sweet flavours.

Chef Camila Gamboa
Marion Street Eatery

Ingredients
Pickled onions
2 cups water
1 cup white vinegar
1/2 cup sugar
1/2 Tbsp salt
2 red onions, thinly sliced

Honey sriracha cashews
1 cup honey
1/4 cup canola oil
3 Tbsp sriracha sauce
2 tsp cayenne pepper
1 1/2 Tbsp salt
1 Tbsp pepper
4 cups cashews

Honey Dijon dressing
2 cups yogurt
1 cup mayonnaise
1 cup honey
3/4 cup creamy Dijon
3 1/2 Tbsp grainy Dijon
1 Tbsp lemon juice
1 Tbsp rosemary, finely chopped
1 1/2 tsp thyme, finely chopped
Salt and pepper, to taste

Prairie salad
4 cups spinach
1 apple, sliced
1 English cucumber, sliced
1/4 cup dried cranberries
1 cup cubed roasted sweet potato
1/2 cup honey Dijon dressing
1/2 cup honey sriracha cashews
1/2 cup pickled onions
1/2 cup feta cheese, crumbled

Method
Pickled onions

  1. Bring water, white vinegar, sugar and salt to a boil, then simmer for 5 minutes. Let cool, then add onions.
  2. Place in a container and leave to pickle overnight.

Honey sriracha cashews

  1. In a bowl, mix together honey, canola oil, sriracha, cayenne, salt and pepper. Add cashews and stir until evenly coated.
  2. Place on a parchment-lined sheet pan and bake at 350°F, stirring occasionally until golden brown and toasted.
  3. Remove from pan and place in a bowl to cool.

Honey Dijon dressing

  1. In a large bowl, combine all measured ingredients. Season with salt and pepper.

Prairie salad

  1. On a plate, create a bed of spinach. Place apples, cucumbers and roasted sweet potatoes on top.
  2. Drizzle with dressing and top with cashews, pickled onions and feta cheese.

Yield 2 servings prairie salad

MARION STREET EATERY

Marion Street Eatery is inside the Marion Hotel, but this chic room breaks from the biker bar aesthetic to deliver a homey ode to brunch. Friendly servers, greenery, wood accents…

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