Station Garden Salad Recipe

Rinse and prep greens

Rinse the mixed salad greens and romaine thoroughly in cold water. Spin or pat dry until mostly free of moisture. Tear any large leaves into bite-size pieces and place them into a large salad bowl.

Prepare vegetables: halve the cherry tomatoes, thinly slice the cucumber, shred the carrots (or use pre-shredded), thinly slice the red onion and radishes. Dice the avocado only if using and wait to add it just before serving to prevent browning.

Add prepared vegetables to the bowl with greens and gently toss to combine so ingredients are evenly distributed.

Toast seeds and nuts: in a small dry skillet over medium heat, add sunflower seeds (or pepitas) and sliced almonds. Toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool.

Crumble the feta or goat cheese if needed and set aside. Measure dried cranberries or halved grapes if using.

When ready to serve, sprinkle the toasted seeds/nuts, cheese, and dried fruit over the dressed salad for texture contrast.

Chop the parsley and tear the basil or mint leaves. Reserve a small pinch of herbs for garnish and add the rest to the salad before tossing to distribute fresh herbal flavor.

Make the dressing: in a small bowl or jar, combine fresh lemon juice, Dijon mustard, honey (or maple syrup), red wine vinegar, minced garlic, salt, and black pepper. Whisk to blend.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or close the jar and shake) until the dressing emulsifies and becomes slightly thickened.

Taste and adjust seasoning: add more salt, pepper, or a touch more honey if you prefer a sweeter balance. If the dressing is too tart, add 1/2 tsp more oil or 1/2 tsp more honey; if too flat, add 1/2 tsp more lemon or vinegar.

Dress the salad: drizzle about 3–4 tablespoons of vinaigrette over the salad (reserve extra to serve at the table). Gently toss with salad tongs to coat leaves evenly, then taste and add more dressing if desired.

After tossing, add the toasted seeds/nuts, crumbled cheese, dried fruit, diced avocado (if using), and the reserved herbs on top. Give the salad one gentle final toss to combine without breaking the avocado.

Serve immediately on individual plates or family-style from the bowl. Offer extra dressing at the table.