Seasonal Chopped Salad Recipe

Name: Seasonal Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup white wine vinegar; 1/2 pound baby carrots, cut into 1/4-inch dice; 1/2 pound celeriac, peeled and cut into 1/4-inch dice; 1/2 pound sweet potatoes, peeled and cut into 1/4-inch dice; 1/2 pound parsnips, peeled and cut into 1/4-inch dice; 1/2 pound sunchokes, peeled and cut into 1/4-inch dice; 2 apples, peeled and cut into 1/4-inch dice; 1/2 pound frisee lettuce, chopped; 3 tablespoons parsley, chopped; 3 ounces goat cheese; 1 tablespoon mustard; 3 ounces lemon juice; 1/4 cup sea island peas; 1/4 cup roasted almonds; 2 cups canola oil

Servings: persons

1/3 cup white wine vinegar
1/2 pound baby carrots, cut into 1/4-inch dice
1/2 pound celeriac, peeled and cut into 1/4-inch dice
1/2 pound sweet potatoes, peeled and cut into 1/4-inch dice
1/2 pound parsnips, peeled and cut into 1/4-inch dice
1/2 pound sunchokes, peeled and cut into 1/4-inch dice
2 apples, peeled and cut into 1/4-inch dice
1/2 pound frisee lettuce, chopped
3 tablespoons parsley, chopped
3 ounces goat cheese
1 tablespoon mustard
3 ounces lemon juice
1/4 cup sea island peas
1/4 cup roasted almonds
2 cups canola oil

1
Blanch the vegetables individually, chill and set aside.
2
In a medium-sized saucepan, bring the vinegar to a simmer over medium heat, add the chopped vegetables, remove from the heat and set aside.
3
Strain the chilled vegetables through a sieve.
4
Reserve the vinegar and the vegetables separately.
5
In a large bowl, mix together the apple, frisee, parsley and goat cheese.
6
Add the reserved vinegar, mustard, lemon juice and canola oil and toss well.
7
Season to taste with salt and pepper.
8
Add the peas and almonds to the bowl and toss to mix.
9
Divide the salad among 12 small bowls or plates.

1333

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup white wine vinegar, 1/2 pound baby carrots, cut into 1/4-inch dice, 1/2 pound celeriac, peeled and cut into 1/4-inch dice, 1/2 pound sweet potatoes, peeled and cut into 1/4-inch dice, and more.

Yes, Seasonal Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seasonal Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions