Euphoria Fresh Farmers’ Market SuperFood Salad with Spiced Cheese.

By Jackie DeKnock  ,   

June 13, 2020

This salad is so delicious, an interesting, co-mingling of flavours and everything is oh so fresh! I was inspired by an Epicurous recipe to create my own version of freshly farmed goodness!

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: Makes 4 main-course servings



2 cups baby new potatoes halved

2 cups green beans (or mix of green and yellow), trimmed

1 cup sugar snap or snow peas, sliced into quarters

8 cups (loosely packed) mixed salad greens

1/3 cup (packed) cilantro leaves, coarsely chopped

1 ½ cups assorted cherry tomatoes

PLUS other diced market veggies that you LOVE – asparagus, beets, peppers, celery, cucumber, zucchini!

Herb Vinaigrette.

3/4 cup coconut oil

½ cup apple cider vinegar

1 garlic clove, minced*

1 teaspoon Dijon mustard (I love the crunch of whole grain Dijon)

½ teaspoon Himalayan sea salt

½ teaspoon coconut palm sugar

½ teaspoon dried oregano or 1 teaspoon fresh oregano, coarsely chopped

Pinch freshly ground black pepper

Goat Cheese Rounds.

2 tablespoons sesame seeds

2 teaspoons ground cumin

1 ½ teaspoons paprika

½ teaspoon dried thyme, or 1 teaspoon finely chopped fresh thyme

¼ teaspoon coarse kosher salt

1/8 teaspoon ground black pepper

16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (or non-dairy alternative)

A splash of love


For Salad:

Steam potatoes until just tender, about 10 minutes 10 Minutes. Transfer to plate; cool.

Steam green beans until crisp-tender, about 5 minutes 5 Minutes. Rinse under cold water; drain. Pat dry with paper towels.

Combine greens and coriander in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter.

Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and other veggies that you LOVE on top! Surround with goat cheese rounds.

For Herb Vinaigrette:

Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

*Poach garlic if you prefer to avoid raw garlic (although alliums are so good for you, some people are sensitive to raw garlic (like me), Here’s the trick to tone down the ‘rawness’, simply peel garlic and boil in water until fork-tender.

For Goat Cheese Rounds:

Line baking sheet with parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on baking sheet. Chill covered until ready to serve. Bring to room temperature before serving.