The Big Buddha Salad

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This is by far one of the best tasting and nutrient rich salads I have ever made! It was inspired by a salad my Aunt had been raving about for quite some time from restaurant chain in Canada called Jack Asters. It was her birthday a few weeks ago so we had our lunch date at this restaurant and ordered from their salad menu. May I add that these are no ordinary salads… If you’re looking to order just any old small salad this may not be for you. This salad means business and will definitely keep you full until dinner, guaranteed!  I had never thought about Jack Asters as a “healthy” foods kind of place before, but I was pleasantly surprised by their new list of salads and decided I would remake my own version for an upcoming family dinner.

I love this salad because it contains such a variety of ingredients so it hits every taste bud receptor on your tongue and leaves you with a burst of flavour explosion.. seriously!

So here it is…THE BIG BUDDHA SALAD (You might want to take an afternoon off to make this bad boy!)

Your Grocery List:

  • Mixed greens – As much as you need
  • ½ cup of Red quinoa uncooked
  • 1 gala apple and 1 pear julienned
  • ½ cup of sliced dried apricot
  • ½ dried cranberries
  • 1 cup of raw whole pecans (for candied pecan recipe click here!)
  • 1 can of rinsed mandarins
  • ½ cup of un-ripened goat cheese crumbled
  • 1 cup of sugar snap peas chopped
  • 1 ½ cups of fresh strawberries sliced

Let’s Get Cooking!

  1. First off, you’ll want to cook your quinoa and allow at least 15 minutes to cool. I use 1 part quinoa to 2 parts water.
  2. Next, grab your BIGGEST salad bowl cause you’ll need it! And add your mixed greens depending on the amount of people your serving.
  3. At this time you can also start on your candied spicy and sweet pecans, they are DELISH! Click here for the recipe:)
  4. Here comes the fun part…In any order you can now start adding all your already chopped, sliced and diced ingredients into your bowl of mixed greens. Remember to wash all your fruits and veggies well. Click here to find out how I wash mine, it’s cheap and natural.
  5. Lastly, You’ll want to crumble your goat cheese into a dish on the side for an extra topper and begin on your Honey Mustard and Yogurt dressing which you can find the recipe to here.

Tip:I normally set aside the dressing aside in the fridge until I’m ready to serve the salad…Nobody likes a soggy salad. 

I hope you enjoy this recipe it’s one that I will definitely make again and again because it’s really that good.

Please let me know what you think of this recipe in the comments below! Also, link your favourite salad recipes.. I’d love to try them <3

~Your HealthNut~

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Think Green All Year Round

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  1. Loved it! I’ve always liked the Jack’s Buddha salad and it’s great to be able to recreate it at home. I found there was too much mustard in the dressing, but will adjust next time. Thanks!