Fresh Summer Salad with Local Strawberries, Mushrooms and Garlic Scapes in a Balsamic and Maple Dressing

Written by Ritu Agarwal, Holistic Nutritionist

The spring and summer months are great for adding in local and fresh ingredients to your salads. Strawberries are harvested in Ontario in mid-June. By eating local you can reduce your carbon footprint and also purchase fresher ingredients. Strawberries are an excellent antioxidant that protect our skin from the sun and environmental pollutants.

Yield: 4 servings


  • 1 cup fresh spinach leaves
  • 1 cup fresh arugula
  • 2 cups spring mixed greens
  • 1 cup (225 grams) mushrooms
  • ½ cup strawberries
  • 2 tbsp garlic scapes (chopped)
  • Olive oil

For the Dressing:

  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste


  1. Wash all ingredients thoroughly before use.
  2. In a bowl, add the spinach leaves, arugula and mixed greens.
  3. Slice the mushrooms and strawberries and add them to the bowl.
  4. Chop the garlic scapes very finely.
  5. In a medium sized pan, add enough olive oil to coat the bottom over medium heat.
  6. Sautee garlic scapes until lightly brown and add mushrooms and continue to cook for 6-8 minutes.
  7. In the meantime, in a small bowl or mason jar add 2 tablespoons of maple syrup and 2 tablespoons of balsamic vinegar and whisk together. Add salt and pepper to the dressing and adjust to taste.
  8. Once cooked, allow to cool to room temperature and add enough salt and pepper to taste and add them to the salad.
  9. Toss to coat the salad and serve. Note: This picture is taken from our Healthy Eating Eco-Kitchen at our Backyard Farm and Market.