Go Back
–+ servings
Print Add to Collection

Anything Goes Salad with Orange Ginger Dressing

Prep Time 10 minutes
Servings 6 People

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.

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)

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.

Notes

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…