Salad #5: Spring Salad with Herb Pesto Vinaigrette

Salad #5: Spring Salad with Herb Pesto Vinaigrette

This Spring Salad with Herb Pesto Vinaigrette is the fifth salad in my series of 52 Salad Recipes.

Thanks to Bridget Oland of Crosby’s Molasses, I attended my first EAT Vancouver Food and Cooking Festival a couple of weeks ago. I took Mr Fox with me and we both had a great time working (and eating) our way through the various display booths. Mr Fox enjoyed the Craft Beer Alley by the BC Craft Brewers Guild and I spent an inordinate amount of time chatting up the venders (between bites of luscious hand-made chocolates, among other things) at the Canadian Food Artisan Pavilion sponsored by Edible Canada. Their Bistro is one of my favourite Vancouver Restaurants and we often visit their Retail Store on Granville Island.

Spring Salad with Herb Pesto Vinaigrette

We stopped by the Crosby’s booth to say hello to Bridget and while we were there I noticed a whole stack of recipe cards. I made a mental note to check out the Crosby’s website after we got home. I was pleasantly surprised at the number of gluten free recipes they have on their site. Bridget is the unofficial company cook who developers recipes for them. If I was to consider a new career, recipe developer for a company that produces yummy molasses would top the list. The recipe for Effortless Oven Baked Spare Ribs is definitely on my must-make-list.

Spring Salad with Herb Pesto Vinaigrette

We took a break from our wanderings to sit in on one of the Talk & Taste Master Classes featuring Executive Chef Tim Bedford who talked about Ocean Wise; the Vancouver Aquarium program about the issues surrounding sustainable seafood. As Chef Tim talked, we ate a German style potato salad with a herb pesto vinaigrette that he’d fixed earlier. That herb pesto vinaigrette Chef Tim served at the demo, provided the inspiration for today’s salad recipe.

Spring Salad with Herb Pesto Vinaigrette

For the salad itself, I chose to use ingredients we already had on hand. That’s the beauty about this Herb Pesto Vinaigrette, you could use it to dress any mix of greens, veggies, fruits, cheese, nuts,  or seeds and it will be outstanding! I’m in love with this vinaigrette. I’ve been pouring it over everything! You have to try it over poached eggs … oh my goodness!


Do you enjoy checking out Food and Cooking Shows? Have you ever attended EAT Vancouver? If so, what was your favourite take away from the show?


Spring Salad with Herb Pesto Vinaigrette
Recipe type: Salad
Prep time: 
Total time: 
Summary: A salad of fresh seasonal spring greens, asparagus, local hothouse tomatoes, fresh mozzarella and toasted almond slices and topped with a herb pesto vinaigrette. Inspired by Chef Tim at EAT Vancouver Talk & Taste demo.
Gluten Free | Grain Free | Dairy Free (option) | Egg Free | Refined Sugar Free | Real Food | Vegan (option) | Vegetarian | Paleo (option)
  • 2 Cups fresh herbs, loosely packed (I used a mix of basil, cilantro and parsley)
  • 1 clove garlic
  • 1 tsp dijon mustard
  • 1 tsp pure maple syrup
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp lime juice (about 1 lime)
  • 1/8 tsp cayenne
  • 1/3 Cup olive oil, or salad oil of choice
  • Pinch of salt
  • 4 cups salad greens
  • 4-6 spears of roasted, or lightly steamed asparagus, cut in bite size strips
  • 1 Cup grape tomatoes, halved
  • 4 ounces baby Bocconcini (fresh mozzarella, the kind that comes in brine) *** omit for Dairy Free, Vegan, or Paleo
  • 1/4 Cup sliced almonds, toasted
  1. Add dressing ingredients to a small food processor, blend until well incorporated. Set aside.
  1. In a large bowl, toss salad ingredients together and drizzle (generously) with Pesto Vinaigrette. Toss again, and serve.
The vinaigrette recipe makes enough for about four servings. Refrigerate extra dressing in a tightly sealed jar. Pour it over everything. You'll love it!

Variations: ***Please keep in mind that making substitutions will change the final outcome.

For a traditional Pesto flavour, substitute shaved Parmesan for fresh mozzarella, and pine nuts for almonds.

Laureens Signature

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

Laureen Fox
Meet the voice behind this Fox Kitchen blog. Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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This post is linked to the following events:

Melt In Your Mouth Monday | Mostly Homemade Mondays | Mouthwatering Mondays | Monday Funday Linky Party | Fat Tuesday | Hearth and Soul Hop | Gluten Free Wednesdays | Allergy Free Wednesdays | Waste Not Want Not Wednesday | The Mommy ClubHealthy Living Link Party | Homestead Blog Hop | Gluten Free Fridays | Real Food Friday | FoodieFriDIY | Awesome Life Friday

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Dairy Free Egg Free Gluten Free Grain-Free Paleo Real Food Recipe Refined Sugar Free Vegan


    • Laureen Fox says:

      Yes yes! It’s all about the vinaigrette! Delicious on everything. You can expect to see more of it here on the blog :-)

      Happy you stopped by today for a little visit!
      — Laureen

  1. Wow, this recipe sounds really easy but also really nice. I might have to try it. I never thought of combing potatoes with pesto but it sounds so obvious. Thank you for opening my mind.

    And the lunch with Avocado, egg, and grape tomatoes just looks and sounds lovely.

    (Healthy living linky)

  2. The EAT Festival sounds fantastic, Laureen! Love your wonderful Spring Salad and the Herb Pesto Vinaigrette looks lovely. Thank you for sharing this post with us at the Hearth and Soul hop. Pinned and will tweet! (Sorry it took me so long to get here this week!!)

  3. Miz Helen says:

    This is a wonderful salad! Thanks so much for sharing your post with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

  4. Linda says:

    This looks really appealing to me. Of course, I would love the mozzarella if I could eat it, but I know I would enjoy this salad without it too. And it’s nice to see the pesto without Parmesan. :)

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