I first discovered this salad (or something similar) while lunching at a beautiful cafe and bakery here in Vancouver called Flourist. It was so delicious, I vowed to recreate it at home ASAP. On Instagram stories, I shared news of the delicious salad and announced my plan to attempt to make it. I went through the cooking process only to learn that the recipe had been on Flourist’s blog all along! (Thanks to followers for the tip.)
The original recipe is fantastic and I highly recommend it. Below I’ve modified it by adding extra potatoes (the more carbs, the better), over quadruple the parsley (almost making it tabbouleh-like), less oil in the dressing (it’s still oily) and the option of adding in walnuts and capers, which add a nice crunch and salty element. Hope it becomes a regular dinner in your home as it has in mine!
This is made by me once a week
I’ve made many a mustard maple dressing and so expected this to be delicious, but wow – the composition of this dish blew me away! The roasted tomatoes are so fulsome in their flavor. I didn’t have scallions but did have a lovely leek and sautéed that for a bit before tossing with everything else. And subbed toasted slivered almonds instead of walnuts since my son has a walnut allergy. Yum. Yum. Yum. Going to make this all fall.
Pretty quick to throw together. Will be my go to summer salad. I love the walnuts and capers so I suggest using them!
Really enjoyed this recipe. I put it over a bed of spinach. Will be making it again. Thanks!
The dressing was fantastic! Super satisfying meal. Would love to make this in the summer as a side for a BBQ.