In appreciation of the incredible work done by TheStop, I’m sharing this holiday salad recipe. The Stop is a non-profit committed to increasing access to healthy food and promoting dignity for those experiencing poverty, homelessness, and oppression. Through their programs—community building, food access, and urban agriculture—they work to improve food security and wellness.

Food bank usage has surged by 32% this year, with a 40% increase in visits from families. The Stop has responded by granting 1,812 new memberships.

Shopping at The Stop’s Farmers’ Market supports local farmers, many BIPOC-owned vendors, and strengthens food security. With over 35 farmers and vendors, it’s one of the only year-round markets in Toronto, open every Saturday from 8 AM to 1 PM.

This Holiday Salad celebrates local ingredients and makes a nourishing addition to your table, all while supporting The Stop’s mission of providing over 73,000 free meals annually and helping nearly 29,000 community members.

Let’s celebrate the holidays with a dish that supports local, nourishes the body, and gives back to the community!

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Farmers Market Holiday Salad with Carrot Top, Dill and Pistachio Pesto Vinaigrette

Total Time35 minutes mins

Course: Main Course, Salad

Cuisine: Canadian, Greek

Keyword: carrots, feta, pesto, salad, sweet potato

Yield: 4 people

Materials

• 1 bunch carrots skin on scrubbed and tops trimmed
• 2 small sweet potatoes skin on, scrubbed and cut into 1/2 inch pieces
• 1 large whole garlic top slightly trimmed to expose garlic
• 3 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 4 cups mix greens
• 1 medium watermelon radish skin on, scrubbed and cut into very thin rounds
• 1/3 cup feta cheese
• 1/4 cup pickled cranberries or pickled onions

Carrot Top and Dill Pesto

• 1 cup carrot top leaves and tender stems
• 2 cups fresh dill
• roasted garlic
• 1/4 cup unshelled raw pistachios
• 1/4 tsp sea salt
• 1/3 cup extra-virgin olive oil

Pesto Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tbsps pesto
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt

Instructions

• Preheat oven to 400F and line a large baking sheet with unbleached parchment paper.
• Place carrots on one side of baking sheet and toss with 1 tbsp olive oil.
• Place sweet potatoes on other side of baking sheet and toss with 1 tbsp of olive oil. Season both with salt and pepper.
• Drizzle remaining oil on top of exposed garlic cloves and wrap whole garlic in foil paper. Add garlic to baking sheet with carrots and sweet potatoes and place in preheated oven. Roast for 20-25 mins or until carrots and sweet potatoes are fork tender and garlic has softened.
• To make pesto, add all ingredients except the olive oil in a food processor or blender. Pulse a few times and then add in the roasted garlic. With the motor running, slowly pour in olive oil until incorporated. Don’t over process as you want the pesto to have a slight texture. Leftover pesto can be refrigerated in an airtight container for up to two days.
• To make the vinaigrette, whisk all ingredients together. For a creamy vegan dressing, whisk in 1 tbsp of tahini.
• To assemble salad, place vinaigrette in a small jar in the centre of a large round salad plate. Arrange the mix greens on the plate around the dressing. Arrange the carrots and sweet potatoes on top of the greens and sprinkle with crumbled feta. Garnish with watermelon radish slices and pickled cranberries.