September 29th, 2015 – September 29th, 2015

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Salads are not just for summer, healthy eating happens all year round.  This class will take you through a variety of salads perfect for easing into the cooler months.  Autumn vegetables paired with pulses and grains to create delicious nutritious salads that can be eaten as a main or a side, all gluten and dairy free.  You will learn how to compose a salad and create a dressing without a recipes allowing you to use what is on hand, in season.

Example Menu

  • Squash and white beans with spinach pesto
  • Roasted beetroot, walnut and apple
  • Quinoa tabbouleh
  • Moroccan carrots with cumin
  • Warm spinach salad with roasted pears and hazelnuts
  • Millet with sweetcorn and avocado



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