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Spring Chopped Salad

  • 6 oz green beans, trimmed
  • 3 stalks celery or 1 bulb fennel, diced
  • 1 cup pomegranate seeds (about 1 medium pomegranate)
  • 1 large crisp apple (e.g. Fuji or Granny Smith), diced (peeled or unpeeled)
  • 1 cup walnuts, chopped
  • 3 dates, pitted and diced (easier to cut when they’re cold)
  • 1 cup diced roasted golden beets (can be done the day before)


  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh orange juice
  • ½ tsp fine sea salt
  • A few grinds of black pepper
  • 2 tsp minced shallot
  • 2 tsp 100% pure maple syrup
  • 3 tsp unrefined, cold-pressed extra virgin olive oil
  • 3 tbsp walnut oil (or use all olive oil)
  1. Pre-heat oven at 400°F. Wrap each beet in parchment paper and then foil. Roast in oven until tender when pierced with the tip of a knife. Large beets can take up to 60 minutes. Allow to cool and then peel off the skins.
  2. Prepare a large bowl with ice water. Blanche green beans for 2 minutes in boiling, salted water. Drain and submerge into ice water. Drain, pat dry and slice on the diagonal into bite sized pieces.
  3. In a large bowl combine beans, chopped celery, pomegranate, apple, walnuts, dates and beets.
  4. Whisk all the dressing ingredients in a small bowl. Pour enough dressing over vegetables to coat lightly. Taste for salt and pepper.

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