We have been growing so much arugula, kale and spinach in our winter garden that I had to whip up this chopped mixed greens salad with balsamic vinaigrette to use them up!!
Every year since we have been married my husband will start a winter and summer garden completely from seeds. First, he will place all of the itty, bitty, microscopic seeds in solo cups with just the right depth of soil. For weeks he will gently care and nourish the seeds until they start to spring up from the soil.
After many weeks of tender love and care, it will come time to transplant these baby plants into the larger 4 x 8-foot planters Cohl has constructed. Not all of the baby plants will make the transition, but those that do will thrive!
With Texas’s winter this year being anything but cold, our “winter garden” seemed a bit confused. Daily temperatures averaged in the mid to upper-70s throughout a good part of January and February. These are usually our coldest months!?
Some of our precious arugula, spinach, and kale plants have started to go to seed, but those that have not gone to seed yet helped me make this chopped mixed greens salad.
Why Make a Chopped Mixed Greens Salad?!
One thing I have learned when trying to consume kale is that it is sooooo much better when it is finely chopped! The toughness gets broken down and the texture is suddenly quite delicate.
Another tip I want to pass along when making this chopped mixed greens salad is to remove the arugula and kale stems. When we pick our greens from the garden a lot of it has huge, bulky stems. This is normally where the potency lies. A lot of the bitterness can be removed by simply picking the leaves off of the stems.
In this chopped mixed greens salad you can feel free to use as much or as little of the more potent greens (arugula and kale.)
How Long Does this Chopped Mixed Greens Salad Last?
Since the greens are finely chopped, it is safe to say that this chopped mixed greens salad is best eaten immediately. Save the balsamic vinaigrette and the toppings to toss the greens in until you are JUST about to serve. Chopped greens tend to wilt a lot faster after being dressed than regular greens!
Chopped Mixed Greens Salad with Balsamic Vinaigrette
Arugula, spinach, and kale make up this chopped mixed greens salad with balsamic vinaigrette and Parmesan. A quick, healthy and delicious salad recipe!
- 2 c kale finely chopped, stems removed
- 2 c arugula finely chopped, stems removed
- 2 c spinach finely chopped, stems removed
- ½ c fresh Parmesan cheese grated
- ¼ c toasted pumpkin seeds
- 2 Tbsp balsamic vinegar aged
- 3 Tbsp olive oil
- 1 Tbsp honey or maple syrup
- ¼ tsp salt
- In a small bowl combine balsamic vinaigrette ingredients. Whisk until combined.
- In a large bowl combine spinach, arugula, and kale. Toss to combine.
- Drizzle half of the balsamic vinaigrette over greens. Toss to coat. Add more vinaigrette until the greens are dressed to your liking.
- Serve immediately with fresh Parmesan cheese and toasted pumpkin seeds and enjoy!
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