The Best Salad I’ve Ever Eaten

This is The Best Salad I've Ever Eaten.

I'm serious.

Normally I don't share recipes I didn't specifically schedule and plan to post on my blog..

But I had this salad last night and I kept eating it thinking “wow this really is amazing, like SO good, I have to share it with people”.

So that's where this post came from!

This salad is very versatile, as it is a salad, you can feel free to add/leave out whichever ingredients don't quite fit your likes and add whatever else you want but as is, I think this salad is fantastic.

It's definitely a “full meal” kind of salad. It's a hefty one, haha. So you'll want this as your main course rather than a side salad (although you could make it a side if you left out the chicken and made smaller portions).

This salad is loaded with fresh ingredients… spring mix, romaine, avocado, fresh basil, roasted beets, tomatoes..it's basically health in a bowl.

I wasn't always a fan of beets in my salad but it pairs SO WELL with goat cheese. Even if you aren't a huge beet lover I recommend you give it a try.

Also, feel free to mix up the dressing by adding more or less of certain ingredients, you can also used a store bought balsamic dressing, salads are very personal to taste so this is just a rough guide!

How to Toast Pecans for The Best Salad Ever

• This step is completely optional, you can also use walnuts or a combination if you want.
• To toast them, place them spread out on a cookie sheet, coat with a very small bit coconut oil or olive oil (just toss to coat).
• Sprinkle a little salt (and granular sweetener if you want! this adds a nice sweet taste).
• Turn your oven on to broil and broil them for ~3-4min depending on your oven. I usually just take one off the tray, let it cool and test if it's ready. They won't change colour a ton but the taste will change.

How to Roast Beets for The Best Salad Ever

1. To roast beets for this salad, it's very easy. Just turn your oven on to 400*F.
2. Clean the beets by washing/scrubbing the dirt off and cutting off the tops and bottoms.
3. Wrap them in tinfoil individually and place them on a baking sheet.
4. Roast until they are tender enough to easily pierce them with a fork (this usually takes 30min-50min depending on the size of your beets).
5. Let them cool a bit before slicing. Cover and place in the fridge until you are ready to use them!

The Best Salad I've Ever Eaten

Serves: 1 (meal size portion)

Ingredients:

• 2 cups of a combination of romaine and spring mix (enough to fill an average pasta bowl)
• 3oz rotisserie chicken, shredded, 85g
• 1/2 a small tomato, chopped
• 1/3 of a ripe avocado, ~40g
• 1/4 of a large beet, chopped (you can add more if you want!)
• a few slices of red onion, thinly sliced
• ~1-1 1/2 oz goat cheese
• 2 tbsp chopped pecans
• 4-6 sliced olives
• salt/pepper to taste
• oregano, fresh or dry, to taste
• fresh basil, torn or sliced into small pieces
• 1 tbsp balsamic, optional, I add this later if I find the dressing isn't as acidic as I would like
• 2 tsp white vinegar, optional, again, adds some nice acidity to the salad

Dressing

• 2-3 tbsp olive oil
• 2-3 tbsp balsamic vinegar
• 1 tsp dijon (grainy or smooth is fine)
• 1/2 tbsp sugar free maple syrup (optional)
• salt/pepper to taste

Directions:

1. Add all of your ingredients to a pasta bowl.
2. Shake up your dressing ingredients in a small jar or bottle.
3. Pour the dressing over the salad and toss to coat. Add a little more white vinegar or balsamic if you want a little more flavour. Enjoy The Best Salad Ever!

Rough nutrition facts based on my own salad: 541 calories | 38g fat | 11g NET carbs | 36g protein | 6g fibre

*You can lower the carbs just by making a slightly smaller salad. Most of the carbs come from vegetables so I wouldn't be as concerned but in general, just make sure your total daily NET carbs come out to 20-50g depending on your diet and this will fit in nicely. 🙂

Disclaimer: This post contains some affiliate links

Print Recipe

3.84 from 80 votes

The Best Salad I've Ever Eaten

Prep Time30 mins

Course: Main Dish

Keyword: salad

Servings: 1 large salad

Calories: 541kcal

Ingredients

Salad

• 2 cups of a combination of romaine and spring mix enough to fill an average pasta bowl
• 3 oz rotisserie chicken shredded, 85g
• 1/2 a small tomato chopped
• 1/3 of a ripe avocado ~40g
• 1/4 of a large beet chopped (you can add more if you want!)
• a few slices of red onion thinly sliced
• ~1-1 1/2 oz goat cheese
• 2 tbsp chopped pecans
• 4-6 sliced olives
• salt/pepper to taste
• oregano fresh or dry, to taste
• fresh basil torn or sliced into small pieces
• 1 tbsp balsamic optional, I add this later if I find the dressing isn't as acidic as I would like
• 2 tsp white vinegar optional, again, adds some nice acidity to the salad

Dressing

• 2-3 tbsp olive oil
• 2-3 tbsp balsamic vinegar
• 1 tsp dijon grainy or smooth is fine
• 1/2 tbsp sugar free maple syrup optional
• salt/pepper to taste

Instructions

• Add all of your ingredients to a pasta bowl.
• Shake up your dressing ingredients in a small jar or bottle.
• Pour the dressing over the salad and toss to coat. Add a little more white vinegar or balsamic if you want a little more flavour. Enjoy The Best Salad Ever!

Notes

*You can lower the carbs just by making a slightly smaller salad. Most of the carbs come from vegetables so I wouldn't be as concerned but in general, just make sure your total daily NET carbs come out to 20-50g depending on your diet and this will fit in nicely. 🙂

Nutrition

Fiber: 6g | Calories: 541kcal | Fat: 38g | Protein: 36g | Carbohydrates: 11g

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