All Time Favorite Chopped Salad

Fav Salad

I can eat this every day for every meal. It has nearly everything I love inside it and can be topped with all the rest! The salad itself is vegetarian, but I often have it with roasted chickpeas, shredded chicken, grilled fish or pan seared scallops to pump up the jam (aka protein). My preferred MO in the cold and rainy weather, however, is to serve it with a cup of homemade bone broth (I follow the recipes from this book) and a slice of toasted Nutty Bread smeared with my roasted garlic Ghee butter spread (recipe coming soon). HEAVEN.


Washed and chopped lacinto kale – about two small bunches.

Sliced red cabbage (very thinly) – about a cup or as much crunch as you want

Sliced shiitake mushrooms – about 1 cup

Roasted eggplant – I cube and roast an entire eggplant. In my opinion, I never have enough eggplant

Chopped walnuts – 3/4 cup

Sliced fresh basil leaves

CP Cesar dressing

Extra Virgin Olive Oil

Salt and peper to taste


Preheat oven to 400. Cube and salt eggplant and let sit to sweat out some moisture. After about 10-15 minutes, toss with 2-3 tablespoons EVOO and roast in the oven. I usually set the timer for 10 minute and then flip the eggplant pieces and roast for another 10 minutes. Make sure they are nice and browned on both sides.

Put kale in a medium to large salad bowl, and lightly sprinkle with about 1/2 teaspoon of salt. Drizzle with 1 tablespoon olive oil. Massage the kale with your clean hands for about 30 seconds and then let it sit for 15-20 minutes. The kale will shrink and soften up a bit.

While waiting on the eggplant and kale, sauté mushrooms in your choice of oil or ghee butter. I like to get them fairly well done – almost crispy. Set aside on a plate but spread out a bit so they don’t get soggy.

Once the eggplant and mushrooms have cooled, put all the ingredients on top of the kale except for the dressing. Start to drizzle the dressing over the salad while gently combining to avoid mushing up the eggplant. Be careful to avoid overdressing as the kale and other vegetables already have EVOO clinging to them. Once you are happy with the amount of dressing, have a little taste to determine how much more salt and pepper to add.

This is healthy and delicious!!

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