Page’s Platefuls: Blueberry & Wild Rice Salad Recipe

Close up of Blueberry and Wild Rice Salad.

Celebrate the summer harvest with a trip to your local farm market, grab your ingredients, and try this tasty dish by Chef Alex Page! Every bite offers a delicious mix of sweet, savoury and tangy flavours. Not only is this salad beautiful to serve, but it is also packed with nutrients—making it a healthy choice for picnics, barbecues, or family dinners. Fresh, colourful, and full of flavour!


Blueberry & Wild Rice Salad

Ingredients (serves four to six):

•    2 tbsp (30 mL) Brooks Farms maple syrup
•    2 tsp (10 mL) Dijon mustard
•    2 tbsp (30 mL) balsamic vinegar
•    ¼ cup (60 mL) extra virgin olive oil
•    Kosher salt and freshly ground black pepper
•    4 cups cooked wild rice or wild rice blend, cooled
•    2 cups fresh Pingles Farm Market blueberries
•    1 cup (125 g) crumbled feta
•    1 shallot, thinly sliced
•    ½ cup toasted pumpkin seeds
•    ½ cup chopped fresh herbs (such as parsley, basil and/or tarragon)

Instructions:

  1. In a large bowl, whisk together the maple syrup, Dijon mustard and balsamic vinegar. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.
  2. Add the wild rice, blueberries, feta, shallot, pumpkin seeds and herbs. Toss gently until everything is evenly coated.
  3. Taste and adjust the seasoning. If desired, finish with an extra drizzle of olive oil and a few additional herbs before serving.

Where to get your ingredients:

Brooks Farms: Brooks Farms started in the mid 1800’s and has been growing fun for more than 125 years! Each year, the farm hosts seasonal festivals with new attractions, special events and performers. The farm offers a wide variety of produce, preserves, baked goods, eggs and meat with seating to dine-in and take out.

Pingle’s Farm Market: This family run, year-round farm market is located in Hampton, Ontario and offers 100 per cent Canadian foods and goods. By partnering with other local farms, the market is able to carry a variety of Ontario-grown produce year-round, produce from neighbouring farms in Durham Region like Willowtree Farm, as well as the fields and orchards right at Pingle’s Farm.

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.

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