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Bugaboo Salad With Balsamic Vinaigrette

Take your standard green salad to an entirely new level with this healthy and hearty rendition inspired by the Bugaboos, a local mountain range with mighty rock formations, glacier-sculpted granite spires, and many peaks over 3,000 metres in elevation. The towering alfalfa sprouts and feta cheese remind us of the awe-inspiring mountains and glacier terrain the Bugaboos has to offer. This salad is strong and powerful, but simple and healthy. Make your own balsamic vinaigrette dressing using our guest-favorite recipe.

Serves 4.

INGREDIENTS (Serves 4)

Salad:

  • 5 c. mixed baby salad greens
  • 1 c. beets, grated
  • 1 c. carrots, grated
  • 1 c. chickpeas cooked
  • ½ c. feta cheese crumbled
  • ½ c. alfalfa sprouts
  • ¼ c. sundried tomatoes sliced
  • ¼ c. toasted sunflower seeds

Dressing:

  • ½ Tbs. Dijon mustard
  • 1 Tbs. honey
  • 1 tsp. crushed fresh garlic
  • ¼ tsp. dried basil
  • 1 Tbs. red wine vinegar
  • 1 Tbs. balsamic vinegar
  • 2 Tbs. orange juice
  • 1/3 tsp. orange zest
  • 1/3 cup olive oil

PREPARATION

  1. Blend dressing ingredients in a blender. Set aside in refrigerator until ready to use.
  2. Place a bed of salad greens in a bowl and layer, making your own design; beets, carrots, chickpeas, feta, sprouts, and
    sun-dried tomatoes.
  3. Sprinkle with sunflower seeds.
  4. Serve with dressing on the side.

 


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Mountain Trek is an award-winning health retreat immersed in the lush nature of British Columbia. Our one or two-week program—featuring daily hiking, yoga, exercise classes, time in our state-of-the-art spa, and of course, delicious, healthy cuisine—will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Detoxifying Kale and Quinoa Salad

This kale and quinoa salad recipe is gluten-free and packed full of nutrients, omegas, and antioxidants. Quinoa is a complete protein (has all the essential amino acids), high in fiber, a good source of antioxidants, and also has a good omega-3 profile. Kale is a nutrient powerhouse and packed with antioxidants like quercetin and kaempferol. Blueberries and lemon juice are both chelators—compounds that bind to heavy metals and support the elimination of them—furthering the detox benefits of this recipe. Put these all together and you have a nutrient-rich, hearty salad that will leave you feeling healthy and clean.

Serves 4.

INGREDIENTS

  • 2 cups quinoa – cooked in 3 cups water
  • 4 packed cups kale, chopped into bite-sized pieces
  • Juice of 2 lemons
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 2 cup pomegranate seeds
  • 2 Haas avocado, chopped
  • 1 cup red onion, finely minced
  • 1/4 cup additional olive oil
  • Topped with toasted pumpkin seeds
  • Fresh blueberries
  • Fresh Spinach to bed the salad

PREPARATION

  1. Cook the quinoa in the water.
  2. Meanwhile in a separate bowl, combine the kale, lemon juice, olive oil, and salt. Get in there with your hands and massage the kale so it’s well coated, and set it aside to wilt for at least 10 minutes.
  3. When the quinoa has cooled, transfer the kale mixture, pomegranate seeds, avocado, onion, and additional olive oil to the bowl with the quinoa, and toss well. You can serve immediately or make this salad a day ahead and refrigerate overnight. Top with toasted pumpkin seeds and blueberries.

Fresh Salad Rolls With Almond-Lime Dressing

Mountain Gomae

  • Portions:
  • Women – 1 c. mixed green vegetables and
  • ½ Tbs. Dressing
  • Men – 1 ½ c. mixed green vegetables and
  • Tbs. dressing
  • Making Friends With Salad