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Backpacker Salad

Backpacker Salad

This recipe was inspired by the fresh outdoors and the taste of a full, hearty salad after returning home from a long hike on the trails. It’s full of fresh, crispy goodness and brimming with healthy ingredients that are essential for re-fueling after a day of activity. And the best part is that this salad is only 305 calories per serving!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Salad
Cuisine: Canadian
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 100 g Prosciutto 
  • 1 green apple thinly sliced
  • 1 tsp lemon juice
  • 4 cups fresh spinach loose
  • 1/2 cup pepitas toasted
  • 1/2 cup dried cranberries
  • 1/2 cup fresh blueberries
  • 3/4 cup blue cheese crumbled
Dressing
  • 3 tbsp Balsamic vinegar
  • 1/3 cup olive oil
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp Kosher salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • medium baking sheet
  • parchment paper
  • small frying pan
  • small bowl
  • whisk
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Remove stems from spinach and wash, crumble blue cheese, wash and slice apple (adding a small amount of lemon juice to prevent browning), measure and separate all ingredients.
Cooking + Assembly
  1. Preheat oven to 400 degrees F.
  2. Place full slices of prosciutto on a parchment-lined baking sheet and cook for 10-12 minutes until crispy. Chop into thin strips and set aside to cool.
  3. Place the pepitas in a small frying pan and toast over medium heat for approximately 3 minutes, until lightly browned and fragrant. Set aside to cool.
  4. Prepare dressing by adding balsamic vinegar, olive oil, maple syrup, Dijon, and salt and pepper to a small mixing bowl. Whisk vigorously until smooth and fully combined.
  5. Place prepared spinach, cranberries, blueberries, and prosciutto in a large serving bowl, top with dressing, and toss to combine well. Add toasted pepitas and blue cheese and serve.

Notes

  • If you're not a fan of blue cheese, you can easily change it by adding goat cheese, feta, or any other cheese of your liking.
  • We've used toasted pumpkin seeds here due to a nut allergy in the family, but this recipe also goes great with toasted almonds or walnuts.
  • Make it vegetarian by either removing the prosciutto or adding a suitable substitute.