Fall Chopped Salad
As you are all probably aware by now, I am NOT a huge salad person. I love Sweetgreen (who doesn’t?!) and a good chopped salad though - it’s all about the mix-ins and an awesome dressing to take a meh salad to greatness! This salad dressing is my go-to and I love to change up the almond butter for miso paste or gochujang (I’m obsessed lately if you cannot tell…)
Enjoy and let me know if you make it!
Ingredients:
For the salad dressing
1/3 cup apple cider vinegar
1 Tbsp coconut aminos (can sub soy sauce or tamari)
2 garlic cloves, minced
1/2 tsp sesame oil
1 tsp zaatar seasoning
2 Tbsp avocado oil
1 Tbsp almond butter
For the rest of the salad
4 cups mixed greens (I use a mixed greens blend along with ~ 1 cup arugula)
1/2 cup each: diced apple, diced carrot, halved cherry tomatoes
1/4 cup walnuts
2 Tbsp sesame seeds
1 cup cooked wild rice or rice blend
To assemble:
This is the easiest salad to put together once the dressing is made! All you have to do is whisk all of the dressing ingredients together in a small bowl until smooth (a few small bumps may remain). Toss all of the produce, nuts/seeds, and rice together along with the dressing - recommend adding half of it and adjusting the amount to your liking. Season with salt and pepper. Voila!