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!

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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!

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Annie Muske