Be the star of your summer potluck with this floral and fruity salad from Saguaro Blossom at Four Seasons Resort Scottsdale at Troon North.
3 oz. Mixed baby kale
3 oz. Baby chards
3 oz. Baby spinach
1.5 oz. Quinoa crunch (see recipe below)
1.5 oz. Toasted pistachios
1 T Freeze-dried blueberries
3 oz. Fresh blueberries
1 T Freeze-dried pineapple
1 Large fresh mango, diced
6 oz. Hibiscus vinaigrette (see recipe below)
Toss kale, chards, spinach and fresh blueberries with enough dressing to coat leaves. Garnish the salad with quinoa crunch, fresh mango and freeze-dried fruits.
Quinoa Crunch
4 C Red and white quinoa
2 oz. Hazelnuts, chopped
2 oz. Cashews, chopped
2 oz. Walnut, chopped
3 oz. Coconut flakes
1 T Cinnamon
4 oz. Brown sugar
12 oz. Maple syrup
4 oz. Coconut oil
2 oz. Pumpkin seeds, chopped
1 tsp. Salt
8 oz. Rolled oats
Toss all ingredients together, making sure to coat all the ingredients well. Lay out mixture in a single layer on a silicone baking tray liner placed on a baking tray. Bake at 325 F for 20 minutes. Lightly break up the mixture and continue to bake for approximately 20 more minutes until it has a dry and granola-like consistency.
Hibiscus Vinaigrette
8 oz. Hibiscus reduction
2 oz. Apple cider vinegar
16 oz. Olive oil
4 oz. Sugar
Steep cups of dried hibiscus flowers in a one quart of water. Add half-cup sugar and reduce to one cup. Add vinegar and whisk in oil. Season with salt and pepper to taste.
Yield: Six to eight people
