• 2-3 cups mixed greens
• 1 cup (240g) chickpeas, cooked
• 1 cup (190g) green lentils, cooked
• 2 green onions, sliced
• 1 cup (235g) Canadian old white cheddar, cubed
• 1 package cherry tomatoes, cut in half
• ½ cup (56g) maple glazed walnuts, slightly chopped*
• ½ cup (57g) dried cranberries

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Maple Mustard Vinaigrette:

We’ve used the “Amazing Maple” mustard from Kozlik’s, a Canadian mustard company established in 1948, to give our vinaigrette a truly “Oh Canada” flavor.

• ½  cup (120ml) pure maple syrup
• 2 tablespoons (30ml) Kozlik’s Amazing Maple Mustard*
• 3 tablespoons (45ml) apple cider vinegar
• ½ cup (120ml) canola oil
• sea salt
• freshly ground black pepper

Add mixed greens to a large plate or platter.  Sprinkle greens with chickpeas and green lentils.  Next add the green onion slices, cheddar and tomatoes.  Top with dried cranberries and candied walnuts.  Prepare the Maple Mustard vinaigrette in a mason jar and serve on the side.  Plate and drizzle with dressing when ready to serve.

Maple Mustard Vinaigrette:

Place all ingredients in a small mason jar and shake until fully emulsified. Season with salt and pepper to taste.  Drizzle over salad and toss well.  Leftover vinaigrette can be stored in the refrigerator for up to a week.

‍Chef Note: *Dijon mustard can be substituted