Seasonal-salad Recipe

Prepare greens

Wash and spin-dry 6 cups of mixed salad greens. Remove any wilted leaves and tear larger leaves into bite-sized pieces. Place the dried greens into a large salad bowl.

Prepare seasonal produce

Ask a Sparrow staff member what today's seasonal selection is. Typical examples and how to prepare them: - Stone fruit (peach/nectarine): pit and slice into thin wedges (about 1 cup). - Apples or pears: core and thinly slice (about 1 cup). - Roasted beets: peel and cut into 1/2-inch cubes (about 1 cup). - Radishes: thinly slice (about 1 cup). - Cherry tomatoes: halve (about 1 cup). Add the chosen 2 cups of prepared seasonal produce to the bowl with the greens.

Herbs

Lightly chop 1/2 cup fresh herbs (or gently tear basil) and sprinkle over the salad components in the bowl.

Prepare nuts/seeds

If nuts are raw, toast 1/2 cup in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Cool slightly and roughly chop if large.

Prepare grains/legumes (optional)

If adding cooked grain or legumes, ensure 1/2 cup is cooked, cooled, and fluffed. For quinoa: rinse, cook 1/4 cup dry quinoa with 1/2 cup water until liquid is absorbed, then cool. Add to the salad bowl.

Onion and cheese

Thinly slice 1/4 cup red onion or shallot and add to the bowl. Crumble 1/4 cup cheese (feta/goat/parmesan) over the salad.

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh citrus juice or vinegar (confirm today's choice with staff), 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk vigorously or close the jar and shake until the dressing emulsifies (pale and slightly thickened), about 30 seconds. Taste and adjust seasoning: add more acid if too oily, more honey if too tart, or more salt as needed.

Just before serving, drizzle about 2–3 tablespoons of the dressing over the salad (reserve any extra for serving). Toss gently but thoroughly with salad tongs until all ingredients are evenly coated.

Transfer the tossed salad to a serving bowl or individual plates. Scatter the toasted nuts/seeds and any remaining herbs over the top. Add a final grind of black pepper and an optional extra drizzle of olive oil or a sprinkle of flaky salt.

Serve immediately so the greens remain crisp. If not serving right away, keep the dressing separate and toss just before serving.