As we stand on the edge of autumn, having a salad that fits in either late summer or early autumn seems fitting. This one has it all. And while the ingredient list might seem daunting, rest assured that all these delicious vegetables, seeds, nuts, and chicken mixed with a simple homemade maple mustard dressing are going to have you smiling whenever they find your plate.
Can you mix things up? Yep. Just remember that the more you veer from what's written here, the less it will be reminiscent of what's being offered here. That said, if you want a bit more of a kick, try swapping the kohlrabi for shredded daikon. If you don't have broccoli, opt for chopped cauliflower or something similar. You get the idea. If you omit the chicken, this is a vegan salad. I like adding chicken to make it a perfect lunch for me.
As noted above, this salad makes a great lunch. I've been known to mix up a batch on Monday morning and eat it for lunch all week. It's so tasty and there's so much going on it that it's hard to be bored with it. Add a piece of fruit and maybe a cookie and call it done. And also make sure you call it delicious!
Garden Bounty (Chicken) Salad
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 clove of garlic, minced
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup coarsely shredded carrot
- 1 cup coarsely shredded kohlrabi
- 2 cups coarsely shredded cabbage - I used red and green
- 1 cup finely chopped broccoli
- 1 large sweet pepper, diced - I used a bell yellow pepper
- 1 cup finely chopped kale
- ½ cup chopped green onion
- ½ cup chopped almonds
- ¼ cup finely chopped basil
- ¼ cup finely chopped dill
- ¼ cup pepitas
- 2 cups chopped cooked chicken - optional
Whisk together the maple syrup, dijon mustard, minced garlic, apple cider vinegar, olive oil, salt and black pepper in a small bowl or in a mason jar. Give it a whisk (or a vigorous shake). Taste for seasoning and add in more if necessary. Set aside.
Combine the remaining ingredients in a large serving bowl. Drizzle the dressing evenly over the top of the salad and toss well to coat.
- Yields: 6-8 servings
- Preparation Time: 30 minutes