Design Your Own Salad Recipe

Wash and spin-dry chosen greens thoroughly. If using romaine, chop into bite-sized pieces. Measure 2 cups total greens per 2 servings (adjust proportionally). Place greens in a large mixing bowl.

Vegetables & fruits

Wash all fresh vegetables and fruits. Halve cherry tomatoes, thinly slice cucumber, dice avocado just before assembly to prevent browning, shred carrots, thinly slice radishes, and slice apple. Set each prepared item in separate small bowls so you can pick five distinct ingredients for the salad.

Cooked & roasted items

If using roasted sweet potato or beets: preheat oven to 425°F (220°C). Toss 1 cup diced sweet potato or 1/2 cup diced beets with 1 teaspoon olive oil and a pinch of salt. Roast on a rimmed baking sheet for 20–25 minutes, turning once, until tender and caramelized. Cool to warm before adding to salad. If using quinoa, cook according to package (typically 1 part quinoa to 2 parts water, simmer 15 minutes) and cool to room temperature.

Proteins

If using grilled chicken: season a 6–8 oz 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. For smoked salmon or canned chickpeas: drain and pat dry before adding.

Nuts & seeds

Toast walnuts or seeds in a dry skillet over medium heat for 2–4 minutes, shaking the pan, until fragrant and lightly browned. Chop walnuts if large.

Prepare pickled red onions ahead (if not using store-bought): thinly slice 1 small red onion and submerge in 1/4 cup apple cider vinegar with 1 tablespoon sugar and 1/2 teaspoon salt for at least 30 minutes.

In a small jar or bowl combine 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar (or lemon juice for a brighter dressing), 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper. Close jar and shake vigorously for 10–15 seconds or whisk in bowl until emulsified. Taste and adjust acidity or sweetness to preference.

Using the large bowl with the greens, add your selected five specialty ingredients (suggested total amounts listed under ingredients are for 2 servings). Arrange heavier items (quinoa, roasted vegetables, proteins) first so they sit on top of the greens rather than wilting them.

Drizzle about half the dressing (approximately 1.5 tablespoons) over the salad and gently toss with tongs until greens are evenly coated. Add more dressing to taste but avoid overdressing (start light — you can always add more).

Top with crumbled feta, toasted nuts or seeds, and chopped fresh herbs if using. Finish with a final grind of black pepper.

Divide salad between two plates or bowls and serve immediately. Leftover components (dressing, roasted vegetables, cooked proteins) can be stored separately in airtight containers in the refrigerator for up to 3 days. Do not store dressed salad; assemble fresh when ready to eat.