Warm Balsamic Bok Choy Salad Warm Balsamic Bok Choy Salad

Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: Maya Visnyei

Gooey goat cheese and rich, sweet balsamic vinegar…and bok choy? You bet. This super-fun twist on ingredients that are normally considered Italian just works. We dare you to try it and tell us we're wrong.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 6 servings



In small saucepan, cook onion, maple syrup, vinegar, garlic and rosemary over medium-high heat until syrupy and reduced by half, about 12 minutes. Strain through fine-mesh sieve.

In large bowl, toss together bok choy, oil and salt. Place on greased grill or grill pan over medium-high heat; grill, turning occasionally, until grill-marked, about 5 minutes. Transfer to serving plate. Sprinkle with goat cheese. Drizzle with maple syrup mixture. Sprinkle with pumpkin seeds.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 197 mg
  • Sugars 11 g
  • Protein 6 g
  • Calories 141.0
  • Total fat 7 g
  • Potassium 744 mg
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g


  • Iron 22.0
  • Folate 35.0
  • Calcium 18.0
  • Vitamin A 78.0
  • Vitamin C 77.0
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Lunch & Dinner

Warm Balsamic Bok Choy Salad