Lemon Grove Lane

Mixed Green Salad with homemade dressing

We enjoy this mixed green salad with homemade dressing almost daily. This salad goes with any main course and is fresh and delicious! Try it with dried cranberries or pepitas instead of blueberries!

Today I’m sharing a green salad with maple vinaigrette that you can change up and enjoy year round. In the summertime I like to use berries and in the fall and winter I use chopped apple or dried fruit.  Just a drop of maple syrup pairs well with the shallots, lemon, and olive oil to make a delicious dressing that can also be used as a marinade or for dipping.  You can omit the maple syrup if you’d like to.  I usually make a large batch of this dressing and use it over the course of several days.  Both olive oil and seeds such as pumpkin and sunflower contain healthy fats that help us absorb nutrients and reduce inflammation.

green salad with maple vinaigrette

Seeds are so nutrient-dense you only need about a tablespoon to receive the health benefits. I like to keep a jar of pumpkin or sunflower seeds in my pantry to add to salad of to enjoy as a post workout snack.  You can also add them to cereal or soup!  Seeds are a good source of slow release energy which can help keep you feeling full for a longer period of time.

Other salads to try: Strawberry Spinach Salad and Mid-Week Detox SaladMixed green salad with Maple Vinaigrette

This is a delicious and vitamin packed salad you can enjoy year round by simply switching out the toppings.  Add berries in the summer and dried fruits (apricot, goji berry, cranberry) in the fall and winter.  For crunch, I add a handful of chopped marcona almonds, sunflower, or pumpkins seeds.

4 cups mixed greens (kale, romaine, butter leaf, etc.)

4 ounces feta or goat cheese

6 tbsp olive oil

2 tbsp vinegar (I use a combination of apple cider and red wine vinegar)

1 tsp chopped shallot (Sometimes I use 1/2 tsp of spicy mustard instead)

1 or 2 tsp maple syrup

1/4 tsp Himalayan sea salt

dash pepper

1/2 lemon


Wash and dry your greens. Chop or tear your lettuce and kale and place in a large bowl and squeeze the juice of your lemon over the greens.  In a medium size mason jar, add olive oil, vinegar, shallot or mustard, maple syrup, salt and pepper.  Cover and shake well. Pour over mixed greens and toss gently.   Top with fruit and seeds and serve immediately.

- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

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