Green Goddess Chopped Salad
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 -8 servings
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Course
Main Course
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Cuisine
American
Green Goddess Chopped Salad
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This Green Goddess Salad is an expertly crafted, flavor-packed, nutrient-rich masterpiece that balances zesty, smoky, savory, and sweet elements in every bite! This recipe is inspired by Sweetgreen to create a customizable salad with as few or as many bells and whistles as you like because, at the end of the day—it's all about the hypnotic herbaceous, bright, tangy, garlicky dressing! The recipe elements are make-ahead friendly for meal prep and build-your-own salads throughout the week—winning!
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Ingredients
Sweet Potatoes
- 1 1/2 lbs sweet potatoes, peeled, ½-inch chop
- 1 tablespoon olive oil
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 tsp EACH pepper, paprika
Salad
- 1 recipe Green Goddess Dressing <click for recipe
- 1 recipe Blackened Chicken (optional) <click for recipe
- 8 cups chopped romaine (1 very large head, or 2 medium)
- 1 pint cherry tomatoes, halved
- 1 sweet apple, chopped
- 2 hard-boiled eggs, sliced (optional)
- 6 strips bacon, cooked and crumbled (optional)
- 1 cup grains like wild rice, brown rice or quinoa (optional-I use microwavable packets)
- 1/3 cup sliced almonds
- 1/3 cup feta or Gorgonzola
- 1 avocado sliced or diced
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Instructions
- Note: This recipe is inspired by Sweetgreen, a restaurant that allows you to customize your own salad and salad bowls with a theme. So, while I've packed everything into this recipe, you have the power to pick and choose from what you have on hand, what you love, what you have time for, etc.
- Make the Dressing: Prepare the dressing according to the recipe instructions (click here). Add olive oil as needed to reach the desired consistency, and season with additional salt and pepper to taste. The dressing is best if chilled for at least 30 minutes before serving. Meanwhile, prepare the Blackened Chicken according to the recipe directions. Click here.
- Sweet Potatoes: Preheat the oven to 425˚F. Line a large-rimmed baking sheet with parchment paper or silicone liner. Add the sweet potatoes, drizzle with olive oil, maple syrup, salt, pepper, and paprika, and toss to combine.
- Spread the sweet potatoes on the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping them after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
- Assemble Salad: Add the Romaine lettuce to a large bowl, then top it with the salad ingredients, including the roasted sweet potatoes and chopped chicken. Serve the avocados and bacon on the side if you are expecting leftovers.
- Add the Dressing: If you're not expecting leftovers, drizzle the salad with the desired dressing and toss. Alternatively, dress individual salads. Dig in!
Notes
- This recipe's ingredients can be prepped and kept separate until ready to toss or meal prep for optimal texture. Here's how:
- Place the lettuce in a large bowl. Seal the rest of the ingredients in separate bags (add a paper towel to the vegetables) and place them on the lettuce. Wait to add the avocado until ready to serve. The apple can be soaked in a combination of water and lemon juice, or I prefer water and apple juice with a splash of lemon. Cover the whole bowl with foil and refrigerate. When ready to enjoy, toss them all together or make individual salads throughout the week.
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