Seasonal Salad Recipe

Prepare shallot

Peel the shallot and mince finely. Place minced shallot in a small bowl or jar.

Add apple cider vinegar, Dijon mustard, honey, and lemon juice to the shallot. Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Season with salt and black pepper. Taste and adjust acidity or sweetness (add up to 1 tsp more honey or 1 tbs more vinegar if needed).

If making ahead, refrigerate in a sealed jar for up to 3 days and bring to room temperature before serving; shake or whisk to re-emulsify.

Wash and spin-dry the mixed salad greens thoroughly. Tear any large leaves into bite-size pieces and place in a large salad bowl.

Core and thinly slice the radicchio (or tear into bite-size pieces) and add to the bowl.

Peel or scrub the cucumber and cut into thin rounds or half-moons; add to the greens. Julienne or grate the carrot and add it as well.

If using fennel, trim the fronds and thinly slice the bulb; add to the salad for a mild anise flavor.

Core and thinly slice the apple or pear. To prevent browning, toss the slices with a squeeze of lemon juice (from the dressing quantity is fine) and then arrange them on top of the greens.

Scatter pomegranate seeds (or dried cranberries) and the toasted nuts over the salad. To toast nuts: heat a small dry skillet over medium heat, add the nuts, and toast, stirring, 4–6 minutes until fragrant and lightly browned; remove promptly to cool.

Crumble goat cheese or feta and sprinkle evenly over the salad.

If using grilled chicken: season breasts with salt and pepper, grill or pan-sear over medium-high heat 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and arrange over the salad.

If using chickpeas: drain and rinse canned chickpeas. For extra flavor, toss with 1 tbs olive oil, 1/4 tsp smoked paprika and a pinch of salt, roast at 425°F (220°C) for 15–20 minutes until slightly crisp, cool, and scatter on salad.

Just before serving, drizzle about half of the dressing over the salad and toss gently with two large spoons or salad tongs to coat evenly. Add more dressing to taste (reserve any leftover dressing for another use).

Top with sliced apple/pear, nuts, pomegranate seeds, and crumbled cheese if you haven't already mixed them in. Arrange protein on top if using.

Sprinkle chopped fresh herbs, finish with flaky sea salt and freshly ground black pepper to taste.

Serve immediately. Leftovers (dressed) are best consumed within a day; keep dressing separate if planning to store salad longer.