Recipe: Hibiscus Salad

Be the star of your summer potluck with this floral and fruity salad from Saguaro Blossom at Four Seasons Resort Scottsdale at Troon North.

3 oz. Mixed baby kale

3 oz. Baby chards

3 oz. Baby spinach

1.5 oz. Quinoa crunch (see recipe below)

1.5 oz. Toasted pistachios

1 T Freeze-dried blueberries

3 oz. Fresh blueberries

1 T Freeze-dried pineapple

1 Large fresh mango, diced

6 oz. Hibiscus vinaigrette (see recipe below)

Toss kale, chards, spinach and fresh blueberries with enough dressing to coat leaves. Garnish the salad with quinoa crunch, fresh mango and freeze-dried fruits.

Quinoa Crunch

4 C Red and white quinoa

2 oz. Hazelnuts, chopped

2 oz. Cashews, chopped

2 oz. Walnut, chopped

3 oz. Coconut flakes

1 T Cinnamon

4 oz. Brown sugar

12 oz. Maple syrup

4 oz. Coconut oil

2 oz. Pumpkin seeds, chopped

1 tsp. Salt

8 oz. Rolled oats

Toss all ingredients together, making sure to coat all the ingredients well. Lay out mixture in a single layer on a silicone baking tray liner placed on a baking tray. Bake at 325 F for 20 minutes. Lightly break up the mixture and continue to bake for approximately 20 more minutes until it has a dry and granola-like consistency.

Hibiscus Vinaigrette

8 oz. Hibiscus reduction

2 oz. Apple cider vinegar

16 oz. Olive oil

4 oz. Sugar

Steep cups of dried hibiscus flowers in a one quart of water. Add half-cup sugar and reduce to one cup. Add vinegar and whisk in oil. Season with salt and pepper to taste.

Yield: Six to eight people

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