Brussels Sprouts & Broccoli with Cranberry Agrodolce
In Italian, agrodolce means “sour-sweet.” It’s both a flavour and the name of a condiment traditionally made by cooking down vinegar and honey. Here, a vibrant cranberry-infused agrodolce is the perfect complement to deeply caramelized Brussels sprouts and broccoli, making a deliciously unique vegetable side dish this Thanksgiving. Be sure to enjoy this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 6
1¼ lbs (560 g) Brussels sprouts, trimmed and halved lengthwise
6 cups (1.5 L) bite-sized broccoli florets
4 tbsp (60 ml) avocado oil, divided
kosher salt and freshly ground black pepper, to taste
2 large shallots, thinly sliced
1 Fresno chili pepper or ½ red bell pepper, thinly sliced
1 tsp (5 ml) coriander seeds, roughly crushed
½ tsp (2.5 ml) ground cumin
½ cup (125 ml) red wine vinegar
⅓ cup (80 ml) liquid clover honey
½ cup (125 ml) fresh cranberries
Instructions
- Place a rimmed baking sheet in oven and preheat oven to 450 F (230 C).
- In a large bowl, combine Brussels sprouts and broccoli. Drizzle with 3 tbsp (45 ml) oil, season generously with salt and pepper and toss well. Carefully remove hot baking sheet from oven and spread vegetables onto sheet in an even layer. Roast in oven until vegetables are tender and deeply browned (broccoli tops will be frizzled), 15 to 18 minutes.
- Meanwhile, make cranberry agrodolce. In a medium saucepan over medium heat, heat remaining 1 tbsp (15 ml) oil. Add shallots, peppers, coriander and cumin. Cook, stirring occasionally, until shallots start to soften, about 3 minutes. Add vinegar, honey, cranberries and a pinch of salt. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
- To serve, place roasted vegetables on a serving platter and drizzle all over with cranberry agrodolce. Serve warm or at room temperature.
Drink Pairings
Creamed Corn with Fresh Pomegranate Salsa
This recipe is the perfect way to enjoy the end of the local corn season. With no cream, this dish is lighter on the palate yet still comforting, and the vibrant pomegranate salsa gives it lots of fresh flavour. Serve this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 6
⅓ cup (80 ml) pomegranate arils
1 tsp (5 ml) liquid clover honey
1 green onion, finely chopped into rounds
½ lime, juice only
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
kosher salt, to taste
10 ears corn, shucked
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
2 shallots, finely diced
1 lemon, zest and juice
freshly ground black pepper, to taste
Instructions
- In a small bowl, stir pomegranate arils, honey, green onions, lime juice and parsley until combined. Season with salt and set aside.
- Set a box grater in a large bowl. Using coarse side, grate 5 ears of corn to cob. Using a serrated knife, cut kernels from remaining 5 ears of corn and add kernels to bowl. Using dull side of knife, scrape juices from cobs into bowl.
- In a large sauté pan over medium heat, heat oil. Add garlic and shallots and cook, stirring occasionally, until very soft, about 5 minutes. Increase heat to high. When oil sizzles, add corn and its juices. Cook, stirring, until corn is thick and shiny, about 3 minutes. Stir in lemon zest and juice, then remove from heat and season with salt and pepper.
- To serve, transfer corn to a serving bowl and top with pomegranate salsa.
Drink Pairings
Loaded Mashed Potatoes
This decadent potato preparation is so flavourful, it needs no gravy adornment. This recipe can be made up to 2 days in advance; just store the mashed potatoes and pancetta in separate airtight containers in the refrigerator. When ready to serve, warm the potatoes in a large saucepan over medium heat, stirring constantly, and re-crisp the pancetta in a frying pan, also over medium heat. Dish up and dig in! Pair this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 8
2.2 lbs (1 kg) yellow potatoes, peeled and cut into 1-in (2.5 cm) cubes
1 cup (250 ml) diced pancetta
4 cloves garlic, minced
2 large shallots, finely diced
⅓ cup (80 ml) unsalted butter
¼ cup (60 ml) sour cream
4 oz (110 g) cream cheese, room temperature
½ cup (125 ml) shredded sharp cheddar
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or green onions, for garnish
Instructions
- Place potatoes in a large saucepan and cover with water by at least 1-in (2.5 cm). Set over high heat and bring to a boil. Boil until potatoes are fork-tender, about 10 minutes. Drain and return potatoes to saucepan.
- In a large skillet over medium heat, cook pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
- Drain all but 1 tbsp (15 ml) fat from skillet and return to medium heat. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 2 minutes.
- Transfer shallot mixture to a large bowl and add butter, sour cream, cream cheese and cheddar. Stir to combine. Add warm potatoes and beat with a handheld mixer until smooth, about 1 minute. Take care not to overbeat potatoes or they will be stodgy. Season with salt and pepper and fold in with a spatula.
- Transfer potatoes to a serving dish and garnish with reserved pancetta and chives.
Drink Pairings
Radicchio Salad
Skip the store-bought salad kit and bring this showstopping salad to Thanksgiving instead. This eye-catching salad hits every flavour note—crunchy, salty, nutty, bright, sharp and bitter. Feel free to prep the salad in advance, but keep the elements separate and assemble just before serving. Enjoy this recipe with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek Sauvignon Blanc.Ingredients
Serves 6
¼ cup (60 ml) fresh orange juice
1 small shallot, finely diced
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) kosher salt, plus more to taste
freshly ground black pepper, to taste
⅓ cup (80 ml) extra-virgin olive oil
2 lbs (900 g) red grapefruit
1 small head radicchio, leaves roughly torn
½ cup (125 ml) fresh flat-leaf parsley leaves or microgreens
½ cup (125 ml) canned smoked almonds, chopped
2 oz (60 g) Manchego, shaved
Instructions
- In a medium bowl, whisk orange juice and shallots and set aside for 5 minutes. Whisk in maple syrup, Dijon, salt and a good pinch of pepper. Very gradually whisk in oil until dressing is emulsified. Refrigerate until ready to use. Dressing can be made up to 1 week in advance.
- Cut away peel and pith of grapefruit and slice flesh into ½-in (1.25 cm) thick rounds.
- When ready to plate, layer radicchio and grapefruit rounds on a serving platter. Sprinkle with parsley, almonds and Manchego. Drizzle with dressing and serve.
Drink Pairings
Roasted Turnips with Hazelnut Goma-ae
With their tender stems and greens, Japanese (Hakurei) turnips start popping up at local farmer’s markets by late spring and are perfect for this recipe—though classic purple-top turnips work just as well. Enjoy this recipe alongside Villa Teresa Prosecco Frizzante Organic or Tierra Rica Sauvignon Blanc.Ingredients
Serves 4 as a starter or side
1 lb (450 g) turnips (3 to 6 turnips, depending on size), crisp stems and fresh greens attached
2 tbsp (30 ml) miso paste
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) Hakutsuru Sake
Hazelnut Goma-ae Dressing, make ahead, recipe follows
2 tbsp (30 ml) crushed toasted hazelnuts (reserved from Hazelnut Goma-ae Dressing recipe), for garnish
HAZLENUT GOMA-AE DRESSING
⅓ cup (80 ml) hazelnuts
2 tbsp (30 ml) water
2 tbsp (30 ml) grapeseed oil
2 tbsp (30 ml) mirin
1½ tbsp (22.5 ml) rice vinegar
1 tbsp (15 ml) light soy sauce
2 tsp (10 ml) maple syrup or honey
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
- Trim tops from turnips, leaving about ½-in (1.25 cm) stem attached. Cut to separate stems from greens and remove any discoloured or wilted bits. Cut turnips into halves or quarters, depending on size, and rinse well to remove any dirt. Drain and pat very dry.
- In a mixing bowl, combine miso, olive oil and sake and whisk until smooth. Add turnips, toss until well coated and spread onto lined baking sheet. Transfer to oven and cook for 10 minutes, then flip and cook for 5 to 10 minutes more, until lightly caramelized and tender-crisp.
- Prepare a bowl of ice water. Bring a medium saucepan of salted water to a boil, then add stems and cook for about 15 seconds. Add greens and cook for another 30 seconds, then strain and plunge stems and greens into ice water to cool. Drain well and place stems and greens on a clean tea towel, then roll up and twist ends tightly to remove excess moisture. Remove from towel and roughly chop. Add to a mixing bowl along with ¼ cup (60 ml) Hazelnut Goma-ae Dressing and toss well.
- To assemble, spread 2 tbsp (30 ml) dressing onto a serving plate. Arrange roasted turnips overtop and top with dressed stems and greens. Garnish with hazelnuts and serve with remaining dressing on side.
- To make Hazelnut Goma-ae Dressing, preheat oven to 350 F (175 C).
- Spread hazelnuts on a baking sheet and transfer to oven. Toast until golden brown, about 12 minutes, stirring once in a while. Cool slightly, then transfer to a food processor and pulse until lightly crushed. Remove 2 tbsp (30 ml) crushed hazelnuts from processor and set aside for garnishing roasted turnips.
- To remaining hazelnuts, add water, grapeseed oil, mirin, rice vinegar, soy sauce and maple syrup and purée until smooth. Can be stored, covered, in refrigerator for up to 5 days. (Makes about 2/3 cups).
Drink Pairings
Carrot Tops & Tails
Carrot fronds, with a mild, parsley-like flavour, blend beautifully into a bright and tangy chermoula. Smoky, sweet and lightly charred, these are sure to be the best-dressed carrots in town. Pair this recipe with Rapitala Organic Sicilia Grillo or Rioja Faustino Organic Wine.Ingredients
Serves 4 to 6 as a starter or side
2 bunches French-style carrots (about 1½ lbs/680 g), fresh and vibrant greens attached
5 tbsp (75 ml) olive oil, divided
¼ tsp (1 ml) salt
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) coriander seeds
⅛ tsp (a pinch) fennel seeds
⅛ tsp (a pinch) whole black peppercorns
2 tsp (10 ml) fresh lemon juice
Turmeric Yogurt, make ahead, recipe follows
¼ cup (60 ml) chopped toasted almonds, for garnish
flaky sea salt, for garnish
TUMERIC YOGURT
2 tbsp (30 ml) olive oil
1 clove garlic, minced
½ tsp (2.5 ml) ground turmeric
½ lemon, zest only
⅔ cup (160 ml) Greek yogurt
¼ tsp (1 ml) salt
CARROT TOP CHERMOULA
1 cup (250 ml) chopped fresh carrot fronds (reserved from main recipe)
½ cup (125 ml) chopped fresh mint
¼ cup (60 ml) chopped fresh cilantro or parsley
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) minced fresh ginger
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) Spanish smoked paprika
1 to 2 cloves garlic, minced
1 lemon, zest and juice
½ jalapeño pepper, finely diced (optional)
⅓ to ½ cup (80 to 125 ml) extra-virgin olive oil, as needed
Instructions
- Preheat barbecue grill to medium, 350 to 375 F (175 to 190 C).
- To prepare carrots, remove leafy fronds and leave about ½-in (1.25 cm) stem attached to carrots. Discard woody part of stems and any wilted or discoloured fronds. Wash remaining fresh green fronds as you would any lettuce, then roughly chop them. Set aside 1 cup (250 ml) chopped fronds for Carrot Top Chermoula (recipe follows) and discard any extra. Scrub carrots free of any dirt and cut larger ones in half lengthwise so that all are a consistent thickness, no more than ¾-in (2 cm).
- Toss carrots with 2 tbsp (30 ml) olive oil and the salt, transfer to grill and cook, flipping often, until softened and evenly charred, 12 to 15 minutes. Transfer carrots to a shallow dish as they are ready.
- In a small pan over medium-low heat, combine cumin seeds, coriander seeds, fennel seeds and peppercorns and toast until fragrant and warm. Coarsely grind toasted spices and add to grilled carrots along with remaining 3 tbsp (45 ml) olive oil and the lemon juice. Toss gently and let marinate, covered, in refrigerator for a minimum of 1 hour and up to 24.
- To assemble, spread Turmeric Yogurt on base of a large plate and arrange marinated carrots on top. Drizzle with Carrot Top Chermoula and garnish with toasted almonds and a few flakes of sea salt.
- To make Turmeric Yogurt, in a small frying pan over medium heat, warm olive oil and gently sauté garlic until softened and fragrant but not browned, 30 to 45 seconds. Add turmeric and lemon zest and stir for about 15 seconds, then transfer to a mixing bowl and whisk in yogurt and salt. Let sit for a few minutes before serving. Can be stored in an airtight container in refrigerator for up to 4 days. (Makes about 2/3 cup).
- To make Carrot Top Chermoula, In a food processor, place all ingredients except olive oil, and pulse a few times to combine. While pulsing, drizzle olive oil into food processor until sauce comes together but maintains a bit of texture. Chermoula should not be smooth or completely emulsified but have a slightly thick and pourable consistency. Adjust seasoning to taste and place in a Mason jar with a tight-fitting lid. Store in refrigerator until ready to use, up to 4 days. (Makes about 1 cup).
Drink Pairings
Crispy Lemon Herb Roasties
Incorporating a bit of baking soda into the cooking water helps alkalinize the liquid, breaking down the potatoes’ exterior. This process creates more surface area, resulting in roasties with a delightful crust and a fluffy interior. Pair this dish with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
2 tbsp (30 ml) olive oil, divided, plus more for greasing baking sheet
2 tbsp (30 ml) unsalted butter, room temperature
½ tsp (2.5 ml) salt
2.2 lbs (1 kg) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks
baking soda, for blanching
2 tsp (10 ml) capers, roughly chopped
2 tsp (10 ml) chopped fresh dill
2 tsp (10 ml) chopped fresh parsley
½ tsp (2.5 ml) freshly ground black pepper
½ lemon, zest and juice
caper berries, for garnish (optional)
lemon wedges, for garnish
Instructions
- Preheat oven to 425 F (220 C). Lightly grease a large baking sheet.
- In a medium mixing bowl, combine 1 tbsp (15 ml) olive oil with butter and salt.
- Fill a saucepan with enough salted water to cover potatoes (but do not add potatoes yet, and make sure to measure amount of water you use). Bring water to a boil over medium-high heat, then add ¼ tsp (1 ml) baking soda per 4 cups (1 L) water used. Add potatoes and cook for about 10 minutes, until they begin to soften around edges and can be pierced with a paring knife with just a little resistance. Drain potatoes and let sit for a minute to remove excess moisture.
- Place greased baking sheet in oven to preheat for a minute or two. Transfer potatoes to prepared mixing bowl and toss roughly to coat, allowing edges to break down and form a bit of a coating with oil and butter. Remove preheated baking sheet from oven and arrange potatoes in an even layer. Return to oven and bake for 20 to 25 minutes, until potatoes are well browned on 1 side and release easily from pan. Flip and cook on other side for another 15 minutes.
- In a small mixing bowl, combine remaining 1 tbsp (15 ml) olive oil, capers, dill, parsley, pepper and lemon zest and juice. Remove potatoes from oven and toss with oil-herb mixture.
- Transfer to a serving dish and garnish with a few caper berries and lemon wedges.
Drink Pairings
Easter Egg Grazing Board
Serve this delightful and colourful spread to kick off your Easter feast. Swap out the asparagus or radishes for any first-of-the-season veggies you find at your local market. Pair this grazing board with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
GRAZING BOARD
4 eggs
1 bunch asparagus, blanched tender-crisp with bottom 2-in (5 cm) trimmed and discarded
1 bunch radishes, sliced or quartered
6 oz (170 g) thinly sliced cured ham (such as prosciutto, speck or Bayonne)
1 shallot, sliced very thinly on a mandoline
edible flowers and micro herbs, for garnish
fresh baguette or flatbread, to serve
GREEK GODDESS DRESSING
⅔ cup (160 ml) Greek yogurt
⅓ cup (80 ml) crumbled feta
⅓ cup (80 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) Pernod, ouzo or other anise-flavoured liqueur
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh dill
1 tsp (5 ml) chopped fresh tarragon
2 green onions, roughly chopped
1 clove garlic, roughly chopped
HERBED FARMER'S CHEESE
Greek Goddess Dressing, make ahead, recipe follows
8 cups (2 L) 2% or whole milk (not homogenized)
½ cup (125 ml) Greek yogurt
¼ to ⅓ cup (60 to 80 ml) fresh lemon juice, as needed
¼ cup (60 ml) crème fraîche or Greek yogurt
2 tbsp (30 ml) finely chopped fresh herbs (any combination of basil, parsley, chives, tarragon or chervil)
½ tsp (2.5 ml) sea salt
Instructions
- To make the grazing board, fill a small saucepan with about 4-in (10 cm) water and set over high heat. Bring to a boil, then carefully lower eggs into water and cook for 7½ minutes. Transfer to a bowl of ice water or cool under running tap. When cool enough to handle, peel eggs, cut in half lengthwise and set aside.
- In centre of a large platter, place a small bowl of Greek Goddess Dressing. Arrange rest of platter with blanched asparagus, radishes, halved boiled eggs, slices of ham and dollops of Herbed Farmer’s Cheese. For some extra whimsy, form cheese into small egg shapes. Top with shallots, garnish as desired with edible flowers and micro herbs and serve with fresh baguette or flatbread.
- To make the Green Goddess Dressing, in a blender or food processor, purée all ingredients until smooth. Can be stored in an airtight container in refrigerator for up to 3 days.
- To make the Herbed Farmer's Cheese, line a strainer with a few layers of cheesecloth large enough to overhang slightly.
- In a medium heavy-bottomed saucepan over medium heat, combine milk and yogurt. Slowly heat mixture to about 175 F (79 C), stirring regularly to prevent bottom from scorching. Remove from heat and gently stir in ¼ cup (60 ml) lemon juice. Wait for milk to separate with curds beginning to form. This should happen quickly, but if not, add remaining lemon juice, 1 tbsp (15 ml) at a time, until it does.
- Let sit, covered, for 20 minutes, then carefully ladle curds into lined strainer. Pull sides of cheesecloth overtop curds and tie ends around a wooden spoon. Place spoon over a pitcher or saucepan, using spoon to suspend wrapped cheese and ensuring bottom of cheesecloth is not touching bottom of container.
- Let hang for 20 minutes, then transfer curds to a small mixing bowl. Add crème fraîche, herbs and salt and mix gently until combined. Can be stored in an airtight container in refrigerator for up to 5 days. Leftover liquid, or whey, can be used to soak grains, be added to a smoothie or be used in bread recipes as a substitute for water. Makes about 2 cups (500 ml)
Drink Pairings
Carrot & Parsnip Ribbon Salad
Spring-dug carrots and parsnips are a true culinary delight. Cold winter temperatures enhance their flavour and texture, making the roots sweeter and less fibrous and giving them a delicious, satisfying crunch. This salad can be enjoyed with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
⅓ cup + 1 tbsp (95 ml) grapeseed oil
2 tbsp (30 ml) honey
1½ tbsp (22.5 ml) apple cider vinegar
1 tbsp (15 ml) finely minced shallots
1 tbsp (15 ml) Dijon mustard
¼ tsp (1 ml) freshly ground black pepper
⅛ tsp (a pinch) salt
1 lemon, zest and juice
2 medium carrots
1 medium parsnip
1 tbsp (15 ml) chopped fresh parsley, plus a few leaves for garnish
1 tbsp (15 ml) chopped fresh mint, plus a few leaves for garnish
1 cup (250 ml) watercress, arugula or other peppery tender greens
1 orange or grapefruit, peeled and cut into segments, for garnish
shaved pecorino Romano, for garnish
Instructions
- To make dressing, in a Mason jar with a tight-fitting lid, combine grapeseed oil, honey, vinegar, shallots, Dijon, pepper, salt and lemon zest and juice. Close lid and shake vigorously until emulsified. Can be made up to 3 days ahead. Shake to re-emulsify before serving.
- Using a sharp vegetable peeler or mandoline, shave carrots and parsnip into fine ribbons, discarding woody core of parsnip. Transfer to a mixing bowl and add enough dressing to coat. Depending on size of carrots and parsnip, you may not need entire batch of dressing. Toss well and let marinate for about 10 minutes, until ribbons have softened slightly but are still a bit crisp. Add parsley and mint and toss gently.
- Place watercress on a serving dish, then arrange carrot and parsnip ribbons overtop. Garnish with orange segments, shaved pecorino Romano and a few parsley and mint leaves.
Drink Pairings
Kale Salad with Whisky Pickled Cranberries
Sweet-tart pickled cranberries offer a burst of flavour and crispy savoury granola gives both crunch and textural contrast to this feast-worthy salad. This recipe makes more pickled cranberries than needed for the salad. Extras are great served alongside a cheese platter or as a bright garnish in a puréed vegetable soup. This salad pairs well with Red Rooster Pinot Noir or Chateau Ste. Michelle Chardonnay.Ingredients
Serves 4 - 6
WHISKY PICKLED CRABNERRIES
½ cup (125 ml) granulated sugar
½ cup (125 ml) cider vinegar
½ tsp (2.5 ml) whole cloves
1 cinnamon stick
3 tbsp (45 ml) J.P. Wiser’s Special Blend Canadian Whisky
1½ cups (375 ml) fresh cranberries
SAVOURY GRANOLA TOPPING
1 tbsp (15 ml) refined coconut oil
2 tbsp (30 ml) maple syrup
1½ tsp (7.5 ml) grainy mustard
1½ tsp (7.5 ml) chopped fresh rosemary leaves
1½ tsp (7.5 ml) chopped fresh thyme leaves
1 cup (250 ml) buckwheat groats
¼ cup (60 ml) pumpkin seeds
¼ cup (60 ml) sunflower seeds
2 tsp (10 ml) chia seeds
1 tsp (5 ml) kosher salt
DRESSING
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
1 tsp (5 ml) maple syrup
kosher salt and freshly ground black pepper, to taste
SALAD
8 cups (2 L) bite-sized torn kale leaves
1 to 2 pears, thinly sliced
Instructions
- To make Whisky Pickled Cranberries, in a small saucepan over medium-high heat, bring sugar and vinegar to a boil. Add cloves, cinnamon stick and whisky. Reduce heat and let simmer gently for 5 minutes.
- Place cranberries in a heatproof jar or bowl with a lid and pour hot brine overtop. Let cool to room temperature, uncovered. Cover and refrigerate for up to 2 weeks. Strain and discard spices before using.
- To make Savoury Granola Topping, in a large skillet or frying pan over medium heat, stir coconut oil, maple syrup, mustard, rosemary and thyme until mixture reaches a boil. Stir in buckwheat groats, pumpkin seeds, sunflower seeds, chia seeds and salt. Cook, stirring often, until granola is toasted and fragrant, 4 to 6 minutes. Tumble granola onto a piece of parchment and let cool at room temperature. Once cooled, break up any large clumps and store in an airtight container at room temperature for up to 4 days.
- To make Dressing, in a small Mason jar, place olive oil, lemon juice, maple syrup and a good pinch each of salt and pepper. Cover and shake to combine.
- To make Salad, place kale in a large serving bowl and drizzle with 1 tbsp (15 ml) dressing. With clean hands, massage dressing into kale for 1 minute.
- Garnish kale with sliced pears, some savoury granola and some pickled cranberries. Serve remaining dressing alongside for diners to help themselves.