Rinse and spin dry the mixed baby greens thoroughly. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Place all prepared vegetables in a large salad bowl; gently toss to combine.

Add toppings

Sprinkle the crumbled feta and toasted walnuts over the top of the greens and vegetables. Set bowl aside while dressings are prepared or proteins are finished.

Season

Lightly season the assembled greens with 1 tsp salt and 1/2 tsp freshly ground black pepper. Wait to toss with dressing until just before serving to keep leaves crisp.

Protein & Grain Add-ins (optional)

Prepare grilled chicken

If using grilled chicken, heat a grill or skillet over medium-high heat. Season 2 chicken breasts with a pinch of salt and pepper; grill 5-7 minutes per side (internal temp 165°F/74°C). Let rest 5 minutes, then slice thinly and arrange on top of salad when plating.

Prepare quinoa & chickpeas

If using quinoa, cook according to package directions and cool slightly. Rinse and drain chickpeas; if desired, toss chickpeas with a pinch of salt, pepper and 1 tsp olive oil. Add quinoa and/or chickpeas to the salad bowl before dressing to distribute evenly.

Balsamic Vinaigrette (if making fresh)

In a small jar or bowl, combine 3 tbsp (0.1875 cups) extra-virgin olive oil, 1 tbsp (0.0625 cups) balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup and 1/2 tsp minced garlic. Whisk or shake vigorously until emulsified. Taste and adjust seasoning with a pinch of salt and pepper.

Lemon Herb Vinaigrette (if making fresh)

In a jar, combine 3 tbsp (0.1875 cups) extra-virgin olive oil, 1 tbsp (0.0625 cups) fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp honey, 1 tbsp chopped parsley and 1/2 tsp dried oregano. Shake or whisk until combined. Season to taste with salt and pepper.

Assembly & Serving

Right before serving, drizzle 1–2 tbsp of your chosen vinaigrette over the salad (about 1–2 tbsp per serving). Toss gently with salad tongs until leaves are evenly coated. Add sliced grilled chicken or a scoop of quinoa/chickpeas if using.

Plate the salad in shallow bowls. Garnish with an extra sprinkle of toasted walnuts and a few crumbled feta pieces. Serve immediately alongside sandwiches and coffee.