Inspired by the salad I had at Snug Cafe at Bowen Island, I had to replicate this masterpiece. One needs to make this spectacular salad to enjoy the summer and bring a winning combination of beets, oranges, dill, and other ingredients to make this a healthy, plant-based treasure.

• Serves 6

• Prep time -20 mins

• Cook time-30

Ingredients for the salad:

• 1 bunch curly kale

• 3 cups spinach or spring mix

• 2 beets

• 2 tsp vinegar

• 2 oranges seeded and cut in squares

• 1/4 cup quinoa cooked

• 2 shallots sliced finely

• 2 green onions

• 1/4 cup pumpkin seeds

• 2-3 tbsp chopped fresh dill

• 3oz of your favourite cheese (Feta, stilton, or your favourite plant- based cheese)

Ingredients for the dressing:

• 3 tbsp fresh orange juice

• 2 tbsp extra-virgin olive oil

• 1/2 tbsp apple cider vinegar

• 1 tbsp minced dill

• 1 tsp grated orange zest

• 1/2 tsp prepared mustard

• salt/pepper to taste

Directions for the salad:

1. Scrub beets clean and trim off the green bits. Place in a steamer basket for 30 mins or until tender all the way. Once the beets are cool enough to handle, rub the skins off an cut into small bite size pieces. Toss with vinegar

2. Mix all ingredients for the dressing.

3. Toast pumpkin seeds in a pan or toaster oven for about 5 mins till toasted

4. Remove stems from kale and massage in 1/4 of the dressing

5. Add spring mix, beets, oranges, cooked quinoa, shallots, green onions, chopped fresh dill.

6. Toss all ingredients with dressing and top with toasted pumpkin seeds and and your favourite cheese

Enjoy!!!