My backyard garden is in full-bloom so it’s time to harvest all those veggies for a serious summer salad.

With crunchy veggies and a divine red wine oregano vinaigrette; you can make this recipe in a snap with whatever veggies you have on-hand.

What is there not to love about a summer salad!? There’s ample opportunity to use your very favourite veggies because the dressing that goes with this salad is very versatile. It’s always a good idea to have some go-to green salad recipes in your back pocket for each season.

What I love about a summer salad like this one and this one is they satisfy many cravings. And, it doesn’t take a ton of time to make!

This versatile salad recipe takes you beyond the classic greek salad or caesar salad recipes because it uses veggies that you may not think of putting together. But, once you try it out I think it may become a new favourite!

Why you’ll love this summer green salad

• Easy to make during the summer months!
• Uses simple, fresh ingredients.
• It’s quick to whip up on summer day.

Ingredients needed to make this summer salad

Greens: Crispy, fresh greens are the best base; I’m using mixed greens from my garden but you could also use arugula, romaine lettuce or baby kale.

Radishes: Bringing a crunchy, sometimes mildly ‘spicy’ taste to this salad, radishes can be slices or if smaller, cut into quarters for a lovely presentation.

Beets: A delicious way to enjoy earthy beets is by shredding them for this salad because it’s a quick and efficient way to add this ingredient to the mix.

Cucumber: Crisp, fresh curls of cucumber go so well with all of the other ingredients.

Tomatoes: Fresh from the garden, tomatoes are so in-season right now and I love baby or cherry tomatoes sliced in half for an easy topping to this salad.

Feta: Bringing a bit of saltiness to the mix, feta cheese goes with all of these fresh ingredients really well.

Toasted Nuts: To add some crunch, try toasting chopped or sliced almonds as a salad topper.

Salad dressing: We can’t forget, a summer salad needs a divine vinaigrette dressing to bring this entire dish together. Tangy red wine vinegar is added to this dressing along with oregano, olive oil and a pinch of salt and black pepper.

How to make this simple salad

Step 1: Prepare all of the fresh veggies ingredients: wash the fresh salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.

Step 2: Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove the toasted almonds from pan and set aside.

Step 3: In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.

Step 4: To assemble the salad, start with the lettuce and then add all of the toppings – dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you’re making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.

Expert tips

• Looking to pack this for lunch? Pack the salad in an airtight container and make sure to keep the dressing on the side until you’re ready to eat.
• If you want to make this a main course, add a protein option like baked or grilled chicken, salmon or chickpeas. Or, serve this quick summer green salad recipe as a perfect side salad to your favourite chicken dish.
• You can make the dressing and prep the salad ingredients ahead of time and store separately in airtight containers in the fridge. When you’re ready to serve, add to a large salad bowl, add the dressing, toss and serve.
• A good substitute for the almonds is toasted walnuts instead.
• If you’re in a rush and don’t have time to make a dressing, use a store-bought Greek dressing / vinaigrette instead.

More seasonal produce and other toppings to add to this simple green salad

This green salad is just so versatile! You can mix and match your favourite toppings and greens to make your our salad recipes.

• Chopped or shredded carrots
• Avocado
• Bell pepper
• Parmesan cheese
• Pumpkin Seeds
• Chopped kale
• Arugula
• Mozzarella cheese
• Walnuts
• Sunflower seeds
• Chickpeas (garbanzo beans)
• Red onion

Common questions

Can I substitute the feta cheese?
If feta cheese isn’t your favourite, try replacing with creamy goat cheese. Otherwise, you could omit it altogether.

​What if I can’t find golden beets?
In a pinch you could use red beets instead of golden in this delicious salad.

Is there another type of salad greens I could use?
The base of this salad calls for a fresh, crisp mixed greens but you could easily substitute with romaine lettuce. baby kale or even spinach or arugula.

What can I use instead of almonds if I have a nut allergy?
A tasty alternative to nuts in this salad recipe is toasted sunflower seeds or pumpkin seeds.

How to store this green salad

I recommend enjoying this salad as soon as it’s made.  If you’re looking to meal prep this for lunch, pack the salad in an airtight container and make sure to keep the dressing on the side until you’re ready to eat.

More easy summer salad recipes to love from the blog

Blueberry Basil Summer Green Salad with Goat Cheese

Easy Green Summer Chopped Salad (with meal prep tips)

The Best Strawberry Summer Salad Recipe with Feta

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Quick and Refreshing Summer Green Salad Recipe

This Summer Green Salad is quick and easy to make. Packed with delicious, seasonal veggies, it will be your go-to summer salad!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 large salads (or 4 side salads)

Author Jess

Ingredients

• 8 cups mixed greens or other lettuce of choice
• 4 radishes, thinly sliced
• 2 small golden and/or red beets, shredded or 1 large beet
• 2 baby cucumbers, peeled into ribbons or sliced
• 1 cup baby or cherry tomatoes, sliced in half
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped almonds, toasted

Red Wine Oregano Vinaigrette Dressing

• 3 tbsp red wine vinegar
• 1/3 cup olive oil
• 1/2 tsp dijon or grainy mustard
• 1/2 tsp dried oregano or 1 tbsp fresh oregano, chopped
• 1/4 tsp coarse salt
• ground pepper a couple of turns from a pepper grinder

Instructions

• Prepare all of the produce ingredients: wash the salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.
• Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove from pan and set aside.
• In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.
• To assemble the salad, start with the lettuce and then add all of the toppings - dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you're making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.

The post Quick and Refreshing Summer Green Salad Recipe appeared first on Cooking in my Genes.

Inspired by my seasonal vegetable garden, this is one of my favourite summer salad recipes.

It’s a fresh and delicious salad that comes together in under 10 minutes; it’s one of the best salad recipes you’ll make!

I love a summer salad like simple green salad and this recipe. There’s something about fresh summer produce in a salad that just hits all the right notes.

Fresh, crisp summer vegetables paired with salty feta cheese and crispy pita chips are a true winner. This is one of those easy salad recipes I think you’ll come back to again and again. And, the homemade dressing is something you could use on repeat if you love it as much as I do!

Veggie salads like this one are really a great way to enjoy the freshest produce during the summer season.

Why you’ll love this chopped salad recipe

• Make this green summer chopped salad for dinner as a main dish for 2 or serve as a perfect side salad for 4.
• It’s easy to swap out ingredients where needed for your favourite vegetables or cheese.
• It’s a great salad to take on summer picnics too!
• Meal prep this refreshing salad and pack it for a light lunch – the opportunities are endless!
• All of the fresh ingredients should be easy to find at local farmers’ markets and grocery stores.

Ingredients Needed

Romaine lettuce: You’ll need one head of crisp lettuce, about 4-5 cups chopped romaine.

Chickpeas (garbanzo beans): Make sure to rinse and drain the chickpeas before using.

Cucumber: Crisp english cucumbers chopped up work best but you could also use persian cucumbers if desired.

Fresh herbs: A mix of fresh basil, dill and mint brings bright flavours to this salad.

Radishes: Colourful radishes bring a pop of colour and crunch to this chopped salad

Feta cheese: Crumbled feta cheese goes beautifully with all of the other

Pita chips: to add some crunch, crush some pita chips for a topping or use croutons if desired.

Dressing: Extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt and black pepper make up the dressing recipe.

Step by step process to make this green summer salad

Step 1: Shake or whisk together all of the dressing ingredients and set aside.

Step 2: Prep all of the fresh salad ingredients and then add all salad ingredients to a large bowl or plate. Drizzle with the dressing, toss and serve.

Step 3: Top meal prep tips: in meal prep containers layer the cucumber, radishes, chickpeas, feta and dressing at the bottom. Then top with the feta then lettuce and herbs and store in the fridge until ready to enjoy. Keep the pita chips or croutons on the side and add just before tossing it all together. (You can also pack the dressing separately too).

Expert tips for making this green summer chopped salad recipe

• My favourite way to meal prep this salad is to layer the cucumber, radishes, garbanzo bean/chickpeas and dressing at the bottom of an airtight meal prep container or mason jar. Top with the feta and then chopped lettuce and fresh herbs and store in the fridge for up to 3 days. Shake / stir all of the ingredients together when ready to enjoy and top with the pita chips. Make sure to keep the pita chips stored in a container on the counter or in the cupboard as if stored in the fridge too, they tend to loose their crispness.
• Another way to meal prep this salad is to keep all ingredients in airtight containers in the fridge and then, when you’re ready to enjoy simple assemble the ingredients as you see fit, drizzle with dressing and enjoy!
• If chickpeas aren’t your favourite protein, substitute with 2 cups of another protein of choice.
• Other great additions to this salad would be bell peppers, red onion or cherry tomatoes. If adding in more vegetables, aim to add in 1 cup total.

FAQ

What if I don’t like feta cheese?
Creamy goat cheese is a lovely substitute for feta cheese. Alternatively an old white cheddar cut into cubes or crumbled would be wonderful too!

How can I make this salad gluten-free?
Use gluten-free pita chips or croutons as the crunch needed for this salad. Alternatively, you could use a gluten-free cracker broken into pieces or even make your own pita chips with gluten-free pitas. Simply tear up a gluten-free pita and toss with a drizzle of olive oil in a frying pan over medium heat. Add a pinch of salt and pepper and cook / toast in the pan until golden.

What if I don’t want to use pita chips?
Pita chips bring a nice crunch to this salad so opt for something else that can bring crunch like chopped almonds or walnuts or even sunflower seeds. If using nuts or seeds in place of pita chips, opt to use about 1/2-3/4 cup.

How to store this summer chopped salad

You can meal prep this salad, keeping the dressing and pita chips in seperate containers and then store in the fridge for up to 3 days.

More summer salad recipes to love from the blog:

The Best Strawberry Summer Salad Recipe with Feta

Easy Summer Tortellini Pasta Salad

Blueberry Basil Summer Green Salad

Kale & Peach Salad with Feta and Toasted Pepitas

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Easy Green Summer Chopped Salad (with meal prep tips)

This fresh green summer chopped salad comes together in just 10 minutes! Easy to make and perfect to meal prep too.

Course Salad

Cuisine American

Keyword chopped salad, summer salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 as a side salad (2 servings as a large salad)

Author Jess

Ingredients

• 1 head romaine lettuce, chopped (about 4-5 cups)
• 1 14/15oz can chickpeas, rinsed and drained (or sub with 2 cups your choice of protein)
• 1 cup chopped cucumber
• 1/3 cup chopped fresh herbs (mix of dill, mint and/or basil)
• 1 cup chopped radishes 
• 1 cup crumbled feta cheese
• 1 1/2 cups crushed pita chips or croutons 

For the dressing

• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 3/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• Shake or whisk together all of the dressing ingredients and set aside. 
• Prep all of the salad ingredients and then add all salad ingredients to a large bowl or plate. Drizzle with the dressing, toss and serve. 
• See notes below for meal prep tips!

Notes

• Meal prep tips:
• • In meal prep containers layer the cucumber, radishes, chickpeas and dressing at the bottom. Then top with the feta cheese, lettuce and herbs and store in the fridge until ready to enjoy. Keep the pita chips or croutons on the side and add just before tossing it all together. (You can also pack the dressing separately too). 
  • Another way to meal prep this salad is to keep all ingredients in airtight containers in the fridge. Then, when you're ready to enjoy simple assemble the ingredients as you see fit, drizzle with dressing and enjoy!
• If chickpeas aren't your favourite protein, substitute with 2 cups of another protein of choice.
• Other great additions to this salad would be bell peppers, red onion or cherry tomatoes. If adding in more vegetables, aim to add in 1 cup total.
•  

The post Easy Green Summer Chopped Salad (with meal prep tips) appeared first on Cooking in my Genes.

The mixture of brussels sprouts and kale with a zingy lemony dressing gives you all the crunch a crisp, fresh salad should have.

It’s a salad you’ll keep going back to again and again; let’s mix it up!I love to have a go-to salad in my repertoire, especially during the cooler months.

But you may be wondering…

Can you eat raw brussels sprouts in a salad?

YES! I think brussels sprouts are one of the most versatile vegetables for fall and winter months. Sliced thin for salads is one of the best ways to enjoy them raw, especially since they stand up to salad dressing really well.

As much as I enjoy cozy recipes, this brussels sprouts and kale salad also hits all the right notes!

With the lemony dressing and parmesan cheese, you could even call this a ‘healthyish’ caesar salad.

Here’s what you’ll need to make this salad

Brussels Sprouts:  Thinly sliced brussels sprouts are part one of this crunchy, green salad. You could also use a food processor to slice/shred them if you have that available in your kitchen.

Kale: The second part of this very green salad, kale is chopped and mixed with the brussels sprouts.

Parmesan Cheese: Parmesan cheese adds a bit of saltiness to all of the green veggies and goes so well with the lemony dressing.

Lemon juice: Fresh-squeezed lemon juice is bright and tart, and a key part of the salad dressing,

Olive Oil: The other key ingredient to the dressing, olive oil and lemon mix perfectly for the base of the dressing.

Garlic: Can’t forget this add-in to the dressing for a zesty taste to the mix.

Toasted Nuts: Toasted hazelnuts are DIVINE in this salad but you could also try walnuts or pecans.

Want to take this salad up another notch?! It lends itself well to other delicious ingredient additions like dried cranberries and pomegranate seeds.

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Brussels Sprouts and Kale Salad

This Brussels Sprouts and Kale Salad Recipe is a great equalizer and alternative to heavy sides. You can keep it refrigerated and use it later for meal prep.

Course Salad

Cuisine American

Keyword chopped salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 bunch kale, leaves removed from stems & chopped you want 4-6 packed cups
• 16 brussels sprouts, chopped or shaved thin
• 3/4 cup shredded parmesan cheese
• 1/2 cup hazelnuts (or other nuts), chopped & toasted

Lemon Garlic Dressing

• 1/4 cup olive oil
• juice from half to a full lemon
• 1/2 tsp honey
• 1 garlic clove, minced
• salt and pepper

Instructions

• Chop kale and slice or shred brussels sprouts. Add to a large bowl.
• Toast hazelnuts on low-broil in the oven for 3-5 minutes until starting to brown (watch these closely as every oven is different; some will toast faster than others).
• Mix dressing ingredients together, using juice of half a lemon. Taste and adjust with more lemon juice if preferred.
• To serve the salad, add the parmesan cheese to the kale and brussels sprouts and mix. Mix in all of the dressing and taste. Adjust with salt and pepper if needed. Top with toasted hazelnuts and serve.

This crispy, crunchy salad is a serious dose of green veggies. It makes a wonderful side dish but you could eat this as a main dish with a protein added as well!

Meal prep this salad

Make all of the ingredients ahead of time, store in a container with dressing on the side. OR mix the salad and portion into containers. Since kale and brussels sprouts are heartier vegetables, they stand up well to dressing and will hold for 1-2 days in the fridge once mixed.

Love wintery salads as much as I do?! Try my Winter Citrus Chopped Salad too!

Until the next cooking adventure,
Jess

The post Brussels Sprouts and Kale Salad appeared first on Cooking in my Genes.

And this Fall Harvest Salad hits all the right notes as it’s packed with tons of seasonal flavours.

So, let’s dive into all the deliciousness with this new salad recipe!  I always look for heartier vegetables to use for Fall & Winter salads because they stand up better to dressing and are excellent for meal prep too.

Plus salad recipes like this one are extremely VERSATILE! Scroll down to the end of the post for some of my favourite substitutions that you can mix and match when making this fall harvest salad.

What’s in a fall harvest salad

Greens: Chopped, hearty greens of kale & brussels sprouts are everything you need for the base of this salad. They are heartier greens, perfect for this time of year and hold up so well with the other ingredients.

Sweet Potatoes: Roasted sweet potatoes bring a bright spot of colour and of course their delicious, slightly sweet roasted flavour!

Apples: Because of the sweetness of the sweet potatoes, a tart apple like granny smith goes perfectly with the rest of the ingredients.

Walnuts: Adding crunch to the salad, walnuts are a great choice but you could also try pecans or almonds.

Maple Balsamic Vinaigrette: All salad recipes need a dressing to bring it together and this is exactly what this does. The maple balsamic vinaigrette combines maple syrup, balsamic vinegar, olive oil, garlic and salt & pepper.

What makes this salad so great is the prep time it takes to make is really just chopping while you wait for the sweet potatoes to bake. So, make this recipe for an easy weeknight dinner or prep the night before to take for lunch the next day!

To make this salad a full meal, try adding your favourite protein like cooked chicken, turkey or something plant-based like falafel or chickpeas.

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Fall Harvest Salad

If you are looking for fall dinner ideas, try this fall harvest salad with maple balsamic dressing. Packed with veggies, this is an easy side or main dish this season.

Course Salad

Cuisine American

Keyword chopped salad

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Author Jess

Ingredients

• 3-4 cups chopped sweet potatoes (1/2 inch cubes) about 2 medium sweet potatoes
• 2 tbsp olive oil
• 4 cups packed, chopped kale about 1 bunch kale
• 4 cups thinly sliced brussels sprouts about 12 brussels sprouts
• 1/2 cup chopped walnuts
• 1 cup shredded parmesan cheese
• 1 granny smith apple, chopped

Maple Balsamic Vinaigrette Dressing

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 garlic clove, minced
• 1/4 tsp coarse salt
• pinch pepper

Instructions

• Pre-heat the oven to 415F. Place parchment paper on a large baking sheet. Add cubed sweet potatoes to the pan and mix with 2 tbsp olive oil, generous pinches of salt and pepper. Roast for 30-35 minutes, turning halfway through, until starting to turn golden.
• While the sweet potatoes are cooking, prep the salad dressing and remaining salad ingredients. Salad dressing: shake all ingredients together in a mason jar or container, set aside. Vegetables: chop kale, slice brussels sprouts, chop walnuts, measure out parmesan cheese.
• Once sweet potatoes are done, remove from the oven and let cool slightly.
• Chop the apple and then in a large bowl mix in with chopped kale, sliced brussels sprouts, chopped walnuts and parmesan cheese. Give salad dressing one more good shake to combine then pour over salad. Toss the salad well and then add in cooked sweet potatoes. Mix gently once more and then serve.

Salad recipes like this Fall Harvest Salad are perfect for making to your own tastes. So, if you’re looking to make easy substitutions in this salad recipe, try the following:

• Cheese: Try goat cheese or feta instead of parmesan cheese; just cut back to 1/2 to 3/4 cup if doing so because those are stronger flavoured cheeses.
• Nuts: Pecan or almonds would make a tasty addition instead of walnuts; I’m a huge believer in using what you have OR what your favourite is! You could even try pumpkin seeds too.
• Butternut Squash: This salad calls for sweet potatoes, however, cubed butternut squash would be a delicious substitute also.
• Extras: If you want to add even more to this salad, try dried cranberries or pomegranate seeds for an extra pop of flavour!

Whether you make this salad exactly like the recipe or make a few substitutes, it will be extremely delicious.

Love chopped salads like this one? Check out my Winter Citrus Chopped Salad too!

Until the next cooking adventure,
Jess

The post Fall Harvest Salad with Maple Balsamic Dressing appeared first on Cooking in my Genes.

This Winter Citrus Chopped Salad is seriously packed full of delicious ingredients.

It comes together quite simply and uses in-season citrus for a pop of flavour too!

This salad is filled with different textures from a variety of delicious ingredients:

Citrus: Not only does the cara cara orange I used in this salad bring a pop of colour, it brings a fresh pop of flavour too! Feel free to use a regular navel orange, clementines or even grapefruit.

Cooked chicken: Making this salad simple, use already cooked chicken. I like to grab a roasted chicken from the market most week’s to help make meal-prep that much easier. Then all you need to do is pull or chop the chicken to add to this salad.

Brussels sprouts: I love using brussels sprouts in salads in the Winter, especially since they hold up so well to dressing and is a nice change from many other greens.

Barley (or your choice of grains): I used a quick-cooking barley in this salad as the chewier texture goes great with the other ingredients. However, any grain will do. Try quinoa or brown rice too!

Parmesan cheese: This cheese complements all of the other flavours, especially the brussels sprouts and citrus.

Almonds: Adds a lovely crunch to this salad.

Lemon Dressing: A bright and simple dressing, I love this dressing not only on this salad but it’s a great go-to for any salad!

It’s easy to make this Winter Citrus Chopped Salad to your tastes too. Feel free to substitute for the chicken with chickpeas for example. And, if you want to use a different grain there are so many to choose from!

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Winter Citrus Chopped Salad

This Winter Citrus Chopped Salad is brimming with delicious ingredients like brussels sprouts, oranges, grains, parmesan cheese & almonds. Easy to meal prep for the week ahead!

Course Salad

Cuisine American

Keyword chopped salad, citrus salad, salad, winter salad

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 630kcal

Author Jess

Ingredients

• 2 cups dry quick-cooking barley or 2 cups of another dried grain of choice
• 4 cups thinly chopped or shredded brussels sprouts about 12 brussels sprouts
• 1-2 oranges, segmented and chopped try cara-cara oranges or a navel orange, use 1 or 2 depending on the size
• 2 cups cooked chicken
• 1 cup shredded parmesan cheese
• 1/2 cup almonds, chopped optional: toast the almonds
• 10 basil leaves, chopped

Lemon Dressing

• 1/3 cup extra virgin olive oil
• juice from one lemon
• 1 tsp honey
• 1 garlic clove, minced or pressed
• 1/2 tsp kosher salt
• ground pepper

Instructions

• Cook the grains and while cooking, prep the rest of the salad ingredients: chop the brussels sprouts; peel and chop the orange; measure the chicken; chop the almonds; and slice the basil.
• If toasting the almonds, add the chopped almonds to a small frying pan on medium-low, toasting until lightly browned.
• Mix together all of the dressing ingredients, shake it well and set aside.
• To assemble the salad mix together the barley (or grains of choice), brussels sprouts, orange pieces, parmesan cheese, chicken, almonds and basil. Add the dressing and mix until combined. Taste and adjust with more salt and pepper if needed.

Notes

1. Want to substitute for the chicken? Chickpeas would be a great choice too.
2. Want to meal prep this salad for lunch? Divide the ingredients between 4 containers and keep the dressing on the side until ready to serve.
3. You can also use mason jars to meal prep the salads for lunches - divide the dressing between 4 large jars starting with the dressing at the bottom followed by the grains, parmesan cheese, brussels sprouts, chicken, oranges, basil and almonds. 

Nutrition

Calories: 630kcal | Carbohydrates: 90g | Protein: 41g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 770mg | Potassium: 972mg | Fiber: 10g | Sugar: 7g | Vitamin A: 961IU | Vitamin C: 92mg | Calcium: 434mg | Iron: 5mg

I love serving this salad in bowls for lunch or dinner. I don’t know why but I just love a good bowl meal!

The other great thing about this recipe is you can prep ALL of the ingredients ahead of time. Then, mix everything together before serving.

This Winter Citrus Chopped Salad is also delicious to make and take for weekday lunches.

Meal Prep Tips

• Making this salad for dinner? Prep all of the ingredients ahead of time, store in the fridge and then add the dressing and mix before serving.
• Making this salad to take for lunch? Divide the ingredients between 4 containers and keep the dressing on the side until ready to serve. OR if you’re using mason jars, divide the dressing between 4 large jars starting with the dressing at the bottom followed by the grains, parmesan cheese, brussels sprouts, chicken, oranges, basil and almonds.

Whichever way you enjoy it, I hope it becomes one of your favourites of the season too!

Love salads like me? Try this Roasted Tomato, Pesto & Halloumi Salad or this Market Spring Vegetable Salad  one too once the season changes.

Until the next cooking adventure,
Jess

The post Winter Citrus Chopped Salad appeared first on Cooking in my Genes.