Recipe of the Week: winter window garden salad by Gnarfoodz

SONY DSC The recipe this week, and final recipe of the year, is the Winter Window Garden Salad brought to us by Gnarfoodz.

Gnarfoodz is a group of young Duluthians who are growing and selling their own fruits and vegetables with the goal of bettering the local food markets in the Twin Ports Area. They began this endeavor a little over a year ago, initially beginning as a frustration with the variety of foods available to them. Beginning with gardens in the kitchen and backyard, to chicken coops in the garage, Gnarfoodz now grows their food in rented plots of land and sell their products at farmer's markets and to local Duluth businesses.



Everything in this dish was grown by Gnarfoodz, minus the sunflower oil (which was also made locally) and the honey, which was procured from Gnarfoodz member, Kevin Hard’s parents’ farm. As far as difficulty goes, it’s a salad. You prep the vegetables, mix the ingredients for the vinaigrette and toss it on a plate. The skill here comes from the quality of the ingredients that Gnarfoodz had grown. Ingredients purchased from a store will work just fine, but if you want to support the local Duluth food market get your ingredients from a farmer’s market and you could even get the veggies from Gnarfoodz themselves.

So here it is, Gnarfoodz’ Winter Window Garden Salad.

Prep Time: 10 minutes



  • 1 white onion
  • 1 carrot
  • 1 beet
  • 1 egg
  • virgin sunflower oil
  • apple cider vinegar
  • honey
  • 5-10 preserved frozen blackberries
  • lettuce


  1. Start by mixing the vinaigrette. Combine the sunflower oil, apple cider vinegar, honey and several of the blackberries in a jar. Mix thoroughly and set aside. The amounts of each ingredient depend on the maker’s taste preferences.
  2. Prep all vegetables, washing and cutting each vegetable to salad-appropriate sizes.
  3. Using roughly a tablespoon of the sunflower oil, scramble the egg in a small frying pan.
  4. Lay a base of lettuce on the plate and pile up the prepped vegetables. Garnish with the fried egg and drizzle the vinaigrette prepared earlier across the top.


All Photos by Sam Cochrane



Meet the staff: Ben LaBerge

Twin Ports ore dock history in photos: Part 1, Duluth