• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start Here
  • About
  • Contact
  • Podcasts
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Everyday Gluten Free Gourmet
  • Recipes
  • Cooking Classes
    • Gift Certificates
    • Testimonials
  • Videos
  • Lifestyle
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Start Here
  • Recipes
  • About
  • Contact
  • Podcasts
  • Videos
  • Lifestyle
  • Cooking Classes
    • Gift Certificates
    • Testimonials
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Cinde wearing a white Everyday Gluten Free Gourmet apron; standing at the counter chopping tomatoes, peppers and cucumber.
      How To Cook A Meal For A Celiac
    • Food Allergy Survival Kits made with an eraser, a penny, a marble, a elastic, a paper clip and a small heart to match the saying on the printed card inside.
      Food Allergy Club at School
    • Someone holding a full sheet of pasta in front of the hand-cranked pasta machine.
      Homemade Gluten Free Pasta Dough
    • Gluten Free Chicken Pesto Pasta in a blue bowl
      Chicken Pesto Pasta
    • A card listing many edible flowers you can grow surrounded by fresh edible flowers from my garden.
      How to Use Edible Flowers in the Kitchen
    • If you went to the trouble of cutting brownies with perfect edges you get to eat all the leftover edge pieces. I say it's worth it every time!
      Chocolate Cheesecake Brownies
    • Gluten free recipes for Cinco De Mayo
      Cinco De Mayo Recipe Ideas
    • A metal rack with cheese buns and someone pulling one apart showing how stretchy they are.
      Brazilian Cheese Bread (Pão de Queijo)
    • A bottle of Balsamic Glaze vs Balsamic Vinegar surrounded by fresh tomatoes, basil, bocconcini and olive oil.
      Balsamic Glaze vs Balsamic Vinegar
    • Grilled Salmon with West Coast Dill Barbecue Sauce on top of cooked asparagus with a purple pansy garnish.
      Grilled Salmon with West Coast Dill Barbecue Sauce
    • Asparagus with Black Bean Butter Sauce
      Asparagus with Black Bean Butter Sauce
    • Dinner Club Thai Menu
      Dinner Club: A Thai Menu
    Home » Recipes » Salads

    Harvest Jewelled Salad

    Published: Sep 6, 2019 · Modified: Jul 21, 2023 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    I’m calling this my summer garden Harvest Jewelled Salad. This salad intrigued me because of its’ unusual combination of vegetables and fresh berries. I also liked the exceptional look of candy cane beets and golden beets. This is the only time of year I can find all of those ingredients and this salad was perfect for my upcoming farm-to-table dinner.

    Contents show
    1 In The Spirit of Farm-To-Table
    2 Harvesting Honey For Salad Dressing
    3 Homemade Salad Dressing
    4 PIN for later...
    5 Get The Tools
    6 A Roundup of Summer Salads and A Farm To Table Menu
    7 Harvest Jewelled Salad
    7.1 Ingredients
    7.1.1 FINISHING
    7.1.2 SALAD DRESSING
    7.2 Instructions
    7.2.1 SALAD DRESSING
    7.2.2 GREENS
    7.2.3 ALTERNATE DRESSING
    7.3 Notes

    In The Spirit of Farm-To-Table

    Flowers from the garden
    A gorgeous bouquet of flowers picked from Kathy's garden

    My friend Kathy lives on an acreage just outside the city with beautiful gardens and a new grain bin transformed into  an outdoor dining area. It has never had wheat in it but seemed a little ironic to be inviting my celiac friend to dine in a grain bin. She confirmed that she was comfortable eating with us in this new space.

    An evening view of a modern granary used as an Outdoor Dining Area
    Kathy's Outdoor Dining Area -photo credit Kathy

    Kathy has taken to hosting an annual Farm To Table dinner in August for our Gourmet Dinner Club. I would say our idea for this dinner is “in the spirit of farm-to-table”. We use olive oil and spices, citrus fruit and any of the imported ingredients we rely on for cooking. None of those items will ever grow anywhere nearby. But we do focus on choosing dishes centered around local ingredients. Simply doing this is an exercise in awareness of where food comes from.

    We all arrive early and are invited to harvest anything we need from the garden. While others dug up vegetables I picked a wide variety of greens for this Harvest Jewelled Salad. I brought fresh mint and raspberries from my own garden and easily found the remaining ingredients at a local Farmer’s Market.

    Freshly dug vegetables
    Freshly dug vegetables

    Harvesting Honey For Salad Dressing

    The salad dressing for this recipe has a tablespoon of honey and Kathy's got honey. She has been raising bees for a few years now and I knew some of the guests hadn't yet see the hive. It is always an adventure to see her bee colony and watch the gathering of honey. Here's Kathy pointing out the Queen Bee.

    Kathy pointing to the queen bee
    Kathy pointing to the queen bee of her colony

    Homemade Salad Dressing

    This salad dressing recipe calls for sumac, a dried and powdered fruit used as a spice in Middle Eastern cuisine. I know that sumac trees do grow in North America but I don't know enough about foraging to even investigate if there are any in my area. But like I said, our dinner is “in the spirit” of farm to table. I bought my sumac at a local Middle Eastern grocery store.

    The sumac added an interesting lemony flavour to our salad and I was happy to share some with anyone who wanted to try it. If finding a new ingredient doesn’t interest you this salad will be equally delicious using a simple Shallot Vinaigrette like this one. I use it on my Salad With Beets, Goat Cheese and Pine Nuts.

    SHALLOT VINAIGRETTE
    1 small shallot, minced (or onion)
    1½ tablespoon balsamic vinegar
    ¼ cup extra virgin olive oil
    ½ teaspoon sugar
    salt and pepper to taste
    Whisk ingredients together in a small bowl or shake in a jar.

    PIN for later...

    A beautiful Harvest Jewelled Salad showcasing late summer produce.

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    Get The Tools

    A simple boxed grater is perfect for everyday jobs like grating an apple or shredding cheese. In my first practice round of this salad I hand grated a golden beet and the colour was a beautiful contrast to the salad greens. The taste was also exceptional and I wondered if it was possible that I have never actually eaten raw beets. I’m not sure.

    For many jobs it doesn’t matter how fine or coarse your vegetables are, it’s more of a personal preference about the texture. On the day I was taking this photo I wanted the beets to look especially nice so I used my food processor. When it was done I ended up with perfectly julienned beets, but I wanted coarsely grated ones. When you make this salad I recommend grating the beets on a boxed grater or some similar tool.

    I adapted this recipe from Shelley Adams of Nelson, BC who writes the White Water Cooks series of cookbooks. Between the six of us in my Gourmet Dinner Club we own all of their fabulous cookbooks and have shared many of our favourites with each other. This recipe is my adaptation of Susie’s Jewelled Salad.

    Here are two final shots of our dinner. Let me know in the comments below if you tried this Harvest Jewelled Salad and what you thought.

    Our Farm To Table buffet
    Our 2019 Farm To Table buffet dinner
    At the table eating Farm To Table Gourmet Dinner Club 2019
    The new grain bin as Outdoor Dining Area
    The new grain bin as Outdoor Dining Area

    __________________________________________________________________________________________

    New here? Join our community and get your FREE resource, the tips I wish I knew when I started cooking gluten free.

    Yes, I need 29 Tips For Cooking with Gluten Free Flour.

    Still haven't mastered gluten free cooking? Check out our online Cooking Classes.


    A Roundup of Summer Salads and A Farm To Table Menu

    • A Farm To Table Menu
    • A Round Up of Summer Salads
    A glass bowl with Garden Harvest Jewelled Salad containing sliced candy cane beets, grated golden beets, raspberries, blackberries and a variety of lettuce.

    Harvest Jewelled Salad

    Cinde Little
    This is a summer garden Harvest Jewelled Salad for anyone who likes something a little bit different. It has an unusual combination of vegetables and fresh berries with the spice sumac in the dressing.
    Print Recipe Pin Recipe
    Course Salad
    Cuisine Canadian

    Ingredients
      

    • 4 cups any mixed lettuce combination
    • 2 cups purple kale (ribs removed) or arugula
    • 2 cups spinach or a variety of mixed greens from the garden such as red shiso, sorrel, nasturtium leaves
    • ¼ cup finely sliced red onion
    • ½ red, yellow or orange pepper, thinly sliced
    • 2 mini cucumbers, finely sliced
    • 5 radishes, finely sliced
    • 1 small golden beet, grated raw
    • 2-4 candy cane beets, half grated raw and half thinly sliced for garnish
    • 1 cup raspberries
    • 1 cup blackberries

    FINISHING

    • ¼ cup finely chopped mint leaves
    • ⅓ cup slivered almonds, toasted
    • 1 teaspoon sumac*

    SALAD DRESSING

    • ⅓ cup olive oil
    • 3 tablespoon lemon juice (1 big lemon)
    • 1 tablespoon gluten free soy sauce
    • 1 tablespoon honey
    • ½ cup finely chopped mint leaves
    • ½ teaspoon sumac*
    • freshly ground pepper to taste

    Instructions
     

    SALAD DRESSING

    • Combine all ingredients in a jar and shake to combine. Set aside.

    GREENS

    • Mix together all greens, onion, red pepper, cucumber and radishes and arrange on a large platter. If serving immediately you could toss this mixture with some of the dressing.
    • Going around the outside of the platter alternate the grated and sliced beets.
    • Arrange berries within the center of the salad.
    • Sprinkle with chopped mint leaves, almonds and sumac.

    ALTERNATE DRESSING

    • This salad is also delicious with many basic vinaigrette dressings. See Shallot Vinaigrette in the recipe description or experiment as you like.

    Notes

    *Sumac is a dried spice that can be found at Middle Eastern grocery stores. Once you have it try the recipe for Pomegranate Salad Dressing that is part of my Falafel Bowl.
    Keyword Harvest Jewelled Salad
    Tried this recipe?Let us know how it was!

    More Salads

    • Olive oil being poured into a Mason jar with a hand blender in it, surrounded by lettuce, garlic and a whisk.
      Homemade Salad Dressing (Basic Vinaigrette)
    • A close up of Spicy Sesame Noodle Salad with green beans and a sprinkling of fresh chives and purple chive blossoms.
      Spicy Sesame Noodle Salad
    • A small dish with Southwestern Quinoa Salad spilling out of it and a bunch of cilantro beside it.
      Southwestern Quinoa Salad
    • A platter of gluten free Grapefruit and Avocado Salad with Tomato Cumin Dressing on a bed of arugula with red onion slivers.
      Grapefruit Avocado Salad with Tomato Cumin Dressing
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Cinde Little, Everyday Gluten Free Gourmet

    Welcome! I’m Cinde, a foodie who loves teaching people to cook and have fun in the kitchen. I know you can learn to make the foods you miss and create a gluten free lifestyle you love.

    More about me →

    You might also like

    • A boule of Gluten Free Crusty Bread right from the oven.
      Homemade Crusty Bread
    • A stack of Chocolate Chip Cookies with teff flour.
      Chocolate Chip Cookies with Teff
    • Four bowls of gluten free flour for my EGFG flour blend; millet, sorghum, sweet rice flour and potato starch.
      EGFG Gluten Free Flour Blend
    • Three gluten free Banana Muffins resting on a turquoise tea towel waiting to be eaten warm.
      Banana Muffins

    Footer

    ↑ back to top

    About

    • About Cinde
    • New to Gluten Free?
    • Contact

    Newsletter

    • Sign up here for updates and free resources

    Cooking Classes

    • Class Calendar
    • Gift Certificates

    As an Amazon Associate I earn from qualifying purchases.

    Disclaimer · Privacy Policy · Disclosure Policy

    Copyright © 2023 Everyday Gluten Free Gourmet