Summer salads get a sunshine upgrade with dried fruits – think tart cranberries, juicy apricots, and sweet figs tossed with garden greens. Fresh, flavourful, and anything but boring.

Ingredients:

• 4 cups fresh baby spinach
• ½ cup dried cranberries
• ½ red onion, thinly sliced
• ½ cup crumbled goat cheese or feta
• ¼ cup chopped walnuts or pecans (toasted)
• 1 apple, thinly sliced

Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt & pepper to taste

Instructions:

1. Toss spinach, dried cranberries, apple slices, onions, and cheese in a large bowl.
2. Whisk dressing ingredients together and drizzle over the salad.
3. Top with toasted nuts just before serving for crunch.

Sweet, tart, creamy — perfect for picnics or light lunches!

• 1 cup cooked quinoa (cooled)
• 1 cucumber, diced
• ½ cup dried apricots, chopped
• 2 green onions, sliced
• ¼ cup fresh parsley or mint, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt & black pepper

Instructions:

1. Combine quinoa, cucumber, apricots, green onions, and herbs in a bowl.
2. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
3. Toss the dressing with the salad and let chill for 30 minutes before serving.

Fresh and zesty with a hint of sweetness — great for hot days!

• 4 cups fresh arugula
• ½ cup fresh strawberries, halved
• ¼ cup dried figs, chopped
• ¼ cup shaved parmesan
• 2 tbsp sunflower or pumpkin seeds

Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 2 tbsp extra virgin olive oil
• Pinch of salt

Instructions:

1. Combine arugula, strawberries, dried figs, and parmesan in a bowl.
2. Mix the balsamic, maple syrup, oil, and salt for dressing.
3. Drizzle and toss lightly, then sprinkle seeds on top.

Sweet, peppery, and satisfying — an elevated summer salad!