Salads are a lunchtime staple for my husband and me and I’d say we have them about 2-3 times a week. We’ve enjoyed countless chopped salads over the years, and they’re almost never the same. What ties them together is a balanced combination of protein, healthy fats, fiber-rich vegetables, and leafy greens. This chopped salad with salmon, beets, lentils, and feta is no exception and there’s no chance you’ll have a mid-day slump after a meal like this.
Why We Love Chopped Salads & Key Components of a Balanced Meal
We love having chopped salads multiple times a week for their variety, nutrition, and simplicity. This salad, in particular, includes everything needed for a well-balanced meal:
- Protein: Salmon and lentils provide an excellent source of protein to fuel our busy days and maintain muscle tissue. Lentils also offer plant-based protein for an extra boost.
- Fiber-Rich Vegetables & Lentils: Beets, leafy greens, and lentils contribute to overall digestive health and provide essential fiber to keep us full and satisfied.
- Healthy Fats: Feta cheese and olive oil in the vinaigrette provide satisfying, heart-healthy fats that help keep us full for hours.
- Variety of Plant Foods: Chopped salads allow for endless combinations of vegetables and legumes, supporting gut health and boosting immunity.
- Flavor Boosters: The Maple Orange Vinaigrette ties everything together, offering a sweet and tangy contrast to the earthy vegetables, savory salmon, and lentils.
The Importance of Chopping Ingredients
One thing all of our salads have in common is that everything is chopped into bite-sized pieces. This not only makes the salad easier to eat but ensures that every bite includes a little bit of everything — making the flavors and textures come together beautifully.
I hope you try a chopped salad for lunch and love it as much as we do!
Cheers,
Christina
Chopped Salad with Salmon, Beets, Feta and Maple Orange Vinaigrette
Ingredients
Maple Orange Vinaigrette
- 1 tbsp orange juice
- 1 tbsp apple cider vinegar
- 6 tbsp extra virgin olive oil
- 1 tsp maple syrup
- ½ tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Salad
- 2 cups arugula, chopped
- 1 head endive, chopped
- ½ small jicama, peeled and chopped
- 1 persian cucumber, chopped
- 3 cooked and peeled beets, chopped
- ½ cup prepared lentils I like Trader Joe's steamed lentils
- ¼ cup crumbled feta cheese
- ¼ cup sprouted pepitas I like Go Raw brand
- 4 oz hot smoked wild salmon, flaked canned wild salmon is great, too
Instructions
- Add all the ingredients for the vinaigrette to a jar with a tight fitting lid and shake until emulsified.
- Add all salad ingredients to a medium bowl. Add enough vinaigrette to coat the leaves and toss well. Divide among two plates.