This salad is more of a formula than it is a recipe and it’s a great formula to use any time you’re throwing a salad together because it will ensure that it’s delicious and satiating. It’s all about having contrasting textures and bold flavors and a balance of protein, carbs, and fat.
All you need is a base of greens, any protein, roasted veggies, something crunchy, something creamy, something fresh, and something salty/tangy. Then all you need is a killer dressing, like this orange ginger dressing!
Ingredient Highlight
Oranges (citrus)! There’s a reason why we eat a lot more citrus in the winter months – citrus fruits are loaded with immune-boosting vitamin C. They’re also high in fiber and flavonoids (anti-oxidants).
P.S. If adding oranges to a smoothie (so good in the winter!), don’t remove the pith (that spongy white stuff underneath the skin)! It contains just as much vitamin C as the flesh and is also loaded with fiber.
Servings 6 People
Prep Time 10 minutes Ingredients
- Greens: salad greens (radicchio, kale, romaine, arugula, etc…)
- Protein: shredded chicken (or any other shredded, ground, or sliced meat), boiled eggs, tofu, canned beans, cooked lentils, baked fish
- Veg: cooked/roasted veggies*
- Crunchy: toasted nuts/seeds, thinly sliced or shredded raw veggies or fruit, pickled veggies
- Creamy: avocado, roasted starchy veggies, cheese
- Fresh: fresh herbs
- Salty/tangy: cheese, olives, pickled red onions, sauerkraut, pickles
For the dressing:
- ½ cup olive oil
- ¼ cup orange juice from about 2-3 navel oranges
- ¼ cup apple cider vinegar
- 1 tbsp grated ginger
- 2 tbsp tahini
- ½ tsp kosher salt
- *If you roast 2 full sheet pans of veggies (about 6-7 cups veg per sheet pan), you’ll end up with about 3-4 cups of cooked veggies.
Instructions
- Add all dressing ingredients either to a jar with a lid or a high-speed blender. Shake vigorously to combine or blend until smooth.
- Add your greens to each individual bowl and toss with a drizzle of dressing. Add protein, cooked veg, your something crunchy, creamy, fresh, and salty. Drizzle more dressing generously over everything.
Natalie’s Salad:
- Greens: radicchio + romaine
- Protein: baked tofu
- Veg: roasted butternut squash + cauliflower
- Crunchy: toasted nuts + pickled red onion
- Creamy: avocado
- Fresh: cilantro and scallions
- Salty/tangy: pickled red onion
How-to roast veggies:
- Preheat oven to 450F or 425F convection (convection is best!). Add your chopped veggies to a parchment lined baking sheet (use about 6-7 cups per sheet pan). Toss with 2 tablespoons of olive oil and ½ teaspoon salt to coat. Spread out into an even layer and bake for about 30 minutes, or until cooked through and caramelized/charred.
Items you can prep ahead (optional)
- Wash and chop your greens (about 8 cups)
- Cook protein of choice (about 2-3 cups worth)
- Roast veg of choice (2 sheet pans worth)
- Toast nuts, if using
- Thinly slice any raw veggies you want to add
- Pickle a red onion, if using
- Make the dressing (grate ginger, squeeze OJ)
Substitutions:
- Since this is more of a formula than a recipe, no substitutions fit in here. Use what you like and have on hand!
Storage:
-
Store leftovers in an airtight container in the fridge:
- Greens: up to 1-2 weeks if stored properly
- Roasted veg: up to 1 week
- Cooked protein: depends on the protein!
- Dressing: up to 6 days
- Pickled red onion: up to 2 weeks
Leftovers + Repurposing:
- All of these salad components can be turned into a bowl, a quesadilla, a taco, etc…
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