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Who says salads are just for summer? This harvest green & purple salad is a tangy, creamy, and hearty alternative for the colder months.


  • 1/4 cup Sarafino La Patraun
  • 1 bunch/head purple endives
  • 1 bunch swiss chard
  • 2 watermelon radishes, mandolined or thinly sliced
  • 1-2 bunches tuscan/lacinato kale
  • 1 whole (small) fennel, mandolined or thinly sliced
  • 2 honey crisp apples, thinly sliced or matchstick style
  • handful of dried currants (or any dried small fruit of your choice)
  • generous handful of dry toasted nuts (pine nuts, pistachios or chopped almonds)

Zalata Dressing using Sarafino vinegars and olive oil

  • 1/4 of a cup of Sarafino Saturno balsamic vinegar and Sarafino Venere white wine vinegar
  • 1 tbsp pomegranate molasses
  • 3 tbsps tahini (sesame paste – dilute by adding 3 tbsps of ice cold water into the dressing when mixing altogether)
  • 1 tbsp honey
  • half a lemon squeezed (optional add zest)
  • 1/2 tsp fermented garlic, or 1 mashed garlic clove
  • 1 tbsp Zalata Dressing Spice Mix
  • Sarafino sea salt and Pepper to taste


  1. Mix all salad ingredients together in a large bowl.
  2. Mix all dressing ingredients together and drizzle generously on top, toss and bon appetito!


Recipe developed by:

Isra Al-Salem, B.A., CNP, RYT

Clinical Holistic Nutritionist, Recipe Developer, Yoga Instructor, and Global Health & Wellness Consultant

for – Really Good Recipes Rethinking Dietary Cooking

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