Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Mixed Greens with Blueberries, Pumpkin Seeds, Celery, Tomato & Feta

salad with blueberries and tomatoes

From Leslie at Scrumpdillyicious; adjustments made for Intervale Food Hub members

Serves 2

Salad greens or mesclun mix for 2 people
2 stalks of celery, washed and finely sliced on diagonal
1 large field tomato, cut into small wedges (or halved cherry tomatoes)
1/2 cup blueberries
1/8 cup raw natural pumpkin seeds
1/8 cup Greek feta, crumbled
Maldon salt and fresh cracked black pepper

Vinaigrette:
1/2 tsp Dijon mustard
1/2 tsp minced fresh garlic
1 tbsp white wine vinegar
1/4 cup good olive oil


In a small bowl, whisk together the mustard, garlic and vinegar. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the mesclun greens and sliced celery in a salad bowl and toss with the vinaigrette, to taste. Garnish with the pumpkin seeds feta and blueberries, then arrange the tomatoes around the perimeter of the bowl. Sprinkle with a little Maldon salt and few grinds of black pepper, and serve.