Chopped Salad with Goat Cheese, String Beans, Mint and Pumpkin Seeds

This is a Chopped Salad That I have been making AND LOVING for OVER a decade.

My version of this salad is one of my favorite crunchy salads from the smitten kitchen that I have adapted over the years. I first tried the smitten version of this dish at a dear friend’s house who was a fellow “partner” of an Harvard Business School student and we instantly bonded over meals like this salad paired with the hit show “Downton Abbey.”

Many of us partners were transplants to the Cambridge area and we formed lifelong bonds through food, laughter, travel and wine. The school did a good job of integrating us significant others into the HBS life, but dinners together was what really sealed the deal. We are God Mothers to each other’s children and it all started with a simple chopped salad and a stellar performance by Maggie Smith.

Sometimes, I change up some of the chopped veggies depending whatever is in season, but this version I am posting is my tried and true recipe.

If you want to turn this salad into more of a meal, you can replace the thinly sliced lettuce with 2 cups of cooked, cooled grains such as barley, quinoa or farro, or a cup of cooked black beans or chickpeas. If you do choose to bulk up the recipe, I would strongly advice to double the dressing so you’ll be able to cover everything evenly.

Chopped Salad with Goat Cheese, String Beans, Mint and Pumpkin Seeds

Serves 4

INGREDIENTS:

  • 2 cups romaine, thinly shredded

  • 1/2 cup radishes, halved and thinly sliced

  • 1/2 cup steamed string beans, cut in thirds 

  • 1/2 cup cucumbers, diced

  • 1/2 cup beets, cooked and diced

  • 1.4 cup pickled red onions, thinly sliced

  • 1/2 cup crumbled goat cheese

  • 1/3 cup pumpkin seeds, salted or unsalted

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1/4 teaspoon coarse or Kosher salt, plus more to taste

  • 1/8 teaspoon chile powder

  • 1/8 teaspoon cumin

  • Freshly ground black pepper, to taste

  • 2 tablespoons thinly sliced fresh mint leaves

    INSTRUCTIONS:

    1. Mix the vegetables, goat cheese, seeds and mint in a medium bowl. 

    2. Whisk lemon juice, olive oil, salt, spices and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. 

    3. Garnish with mint and enjoy!

Lunches, Lunch, Recipes, SaladsMichele Wolfson BroderChopped Salad with Goat Cheese, String Beans, Mint and Pumpkin Seeds, michele wolfson broder, Michele wolfson, michele broder, vegetarian salad recipes, salad recipes, chopped salad