ALL of the beautiful green things in a bowl!
There’s a lot going on in this chopped salad. A bed of buttery lettuce topped with kale, parsley, pears, green onions — and pepitas for texture and crunch. Not to mention the roasted chicken for protein, and the creamy crumbly goat cheese for a punch of flavor. Cuz I mean, everything’s better with a little cheese. All lightly coated in a tangy and incredibly quick and easy homemade caesar dressing that’ll make you ditch store-bought for good.
I’m totally in love with adding “Power” to this salad’s name. A pile of raw green veggies is so much more fun to eat when you just know it’s going to power you up without weighing you down. And a little chicken mixed in makes this huge bowl of greens fit to be called a complete meal — that won’t leave your stomach growling for a snack in an hour.
The weather has been warming up, and as the days get longer and stickier — I just want to scrap all the stick-to-my-ribs foods that I ate over and over when it was super cold. And pack in as many veggies as I can. Anything that doesn’t require me to turn on the oven, since our little window air conditioner hasn’t been installed yet. My days of huddling in front of the stove to keep warm are behind me, and I couldn’t be happier!
This salad is packed with all the green veggie power that will help you glow from the inside out — just in time for the summer heat. I’ve made it twice a week for at least a month now, and there’s no end in sight. I just love all of the different textures in each mouthful, and the juicy pears are a burst of sweet fruit flavor that rounds everything out so nicely.
Is your mouth watering yet? Mine definitely is.
You can totally customize this salad with anything you’ve got in your fridge, maybe left over from your last trip to the farmers’ market. Switch up the greens, add apples rather than pears, some walnuts in place of the pepitas. It won’t be all green anymore, but heck! Raw fruits and veggies in any form are so good for you — I’ll allow it. 😉
My wheels are already turning, coming up with all the possible variations that I could pack into a bowl of crisp, cool greens. And just in time too, since K and I signed up for a CSA last weekend, and we’ll be getting our first basket later this week.
And I. Can’t. Wait!
Fresh, beautiful, local produce delivered right to my doorstep each week. I tend to get stuck in a rut when it comes to the types of foods I buy — I’m just a creature of habit and reach for the same things that I know I like. I’m hoping that the weekly CSA boxes will help to push me out of that rut, to explore new flavors and varieties of veggies that I’ve never even dreamed of.
Round up all your green veggies. Chop ‘em up, toss ‘em with some delicious dressing. And voila! You’ve got yourself one heck of a beautiful salad that will leave you feeling the green veggie power all day long.
- 2 cups finely chopped Boston lettuce
- 2 cups finely chopped arugula + kale blend (or one or the other)
- ¼ cup finely chopped parsley
- ½ ripe green/yellow pear, chopped
- 4 green onions, chopped
- ¼ cup raw pepitas (pumpkin seeds)
- ½ cup crumbled goat cheese
- 1 small roasted chicken breast, chopped (or sub 1 cup roasted chickpeas for a vegetarian version)
- ¼ cup mayonnaise
- 1 tsp Worcestershire sauce
- 1 clove garlic, finely minced
- 1 Tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup milk
- Add all of the salad ingredients to a large mixing bowl.
- In a smaller mixing bowl, add all of the dressing ingredients and whisk to combine.
- Pour about half of the dressing over the salad ingredients and toss to coat evenly. Save the rest of the dressing to dip veggies in later in the week, or to make this salad again, cuz you’ll definitely want more!