It makes the perfect side salad to accompany main dishes like our pulled pork shepherd’s pie or deliciously rich lentil bolognese.
Spring mix – spring mix baby greens are tender and mild. Radishes – any variety of your favorite radish will work. Sunflower seeds – shelled sunflower seeds. Olive oil – olive oil is the base for the vinaigrette. Lemon juice – adds brightness and tartness. Honey – sweetens things up. Dijon mustard – adds creaminess and lots of flavor. Salt and pepper – brings out the other flavors in the vinaigrette.
Don’t be shy to customize this salad with what you have on hand. Use your favorite chopped nuts or seeds, sliced vegetables, herbs, a little cheese, or even something sweet like apples or dried fruit. We love to add a handful of our garlic parmesan croutons; they’re what you see in the pictures. You’ll have enough to make at least two salads. Save the extra in a jar in your fridge for up to 2 weeks. Let the oil come to room temperature then shake it again really well before using the leftovers.
Roasted chicken Seared steak Cubed smoked tofu Lentils or chickpeas Sliced avocado A scoop of whole grains like quinoa, farro, wheat berries, brown or wild rice, or millet Cubes of roasted squash or root vegetables like beets, carrots, sweet potatoes, onions, radishes, fennel, or parsnips Fresh thinly sliced vegetables like cherry tomatoes, cucumbers, bell peppers Fresh in-season fruit like strawberries, blueberries, peaches, apples, or pears Crumbled goat cheese or feta Raw, roasted, or candied nuts or seeds like walnuts, pecans, almonds, cashews, pumpkin seeds Dried fruit like cranberries, cherries, blueberries or apricots
Also, make sure to try our favorite kale salad recipe! For a lighter meal, it goes especially well with garlic soup, coconut curried cauliflower soup, or curried chicken cauliflower rice soup.
Did you make this?
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