Seasonal Rotating Recipe

Place the mixed salad greens in a large serving bowl. Add the cooked whole grain (cooled) to the greens and gently toss to combine.

Drizzle 1 tablespoon olive oil over the greens and grain, season with 1/2 tsp salt and 1/4 tsp black pepper, and toss lightly to coat. This prevents the greens from wilting when you add the dressing later.

Spring (strawberries & asparagus)

Trim asparagus and blanch in boiling salted water 1–2 minutes until bright green and tender-crisp. Shock in ice water and slice on the diagonal. Hull and quarter strawberries.

Summer (peaches & cherry tomatoes)

Slice ripe peaches into wedges. Halve cherry tomatoes. If peaches are firm, toss with 1/2 tsp honey and a pinch of salt to macerate for 10 minutes.

Fall (apples & roasted carrots)

Slice apples thinly (leave skin on) and toss with a squeeze of lemon to prevent browning. Roast carrot sticks at 425°F (220°C) with 1 tsp olive oil and pinch of salt for 18–22 minutes until caramelized; cool slightly.

Winter (persimmon & shaved fennel)

Peel and slice firm persimmon or thinly slice fuyu. Trim fennel, reserve fronds, and shave bulb thinly with a mandoline or knife. Toss fennel with a little lemon to soften.

Roughly chop the chosen seasonal herb and toss with the prepared fruit and vegetable so flavors start to meld.

Crumble the chosen cheese into small pieces. Toast the nuts or seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden (2–4 minutes). Let cool, then coarsely chop nuts if larger.

Reserve a small handful of nuts and a little cheese for topping; add the rest to the salad bowl when assembling.

If using grilled chicken: season 6 oz chicken breast with salt and pepper and grill or pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. If using chickpeas: drain and rinse one 15-oz can, toss with 1 tsp olive oil, 1/4 tsp salt and roast at 400°F (200°C) for 20 minutes until slightly crisp.

Add the prepared protein to the salad bowl or arrange on top when plating.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs lemon juice (or apple cider vinegar), 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp salt and 1/2 tsp black pepper.

Whisk or shake vigorously until the dressing emulsifies and is slightly thickened. Taste and adjust acidity, salt, or sweetness to preference.

Pour about half the dressing over the assembled salad (greens, grains, seasonal fruit & veg, cheese, nuts, and protein) and toss gently to coat. Add more dressing only if needed to lightly dress the salad; you want distinct flavors to remain.

Plate the salad on individual plates or a large platter. Scatter reserved cheese and nuts on top. Finish with chopped seasonal herbs, citrus zest if using, and a handful of microgreens or edible flowers for color.

Serve immediately at room temperature. Leftover dressing can be refrigerated up to 5 days; salad components keep separately for 2–3 days in the fridge (assemble just before serving).