Ingredients:

  • Butter lettuce leaves, whole: 8-10 leaves (about 200 g / 7 oz)
  • Baby spinach or mixed baby greens: 6 oz / 170 g
  • Arugula (optional): 3 oz / 85 g
  • Baby beets, trimmed and halved: 1 lb / 450 g
  • Carrots (small or peeled and halved lengthwise): 8 medium / 500 g
  • Olive oil: 3 tbsp / 45 ml (plus 1 tbsp for proteins)
  • Salt and freshly ground black pepper: to taste
  • Cherry tomatoes, halved: 2 pints / ~600 g
  • English cucumber, sliced on the bias: 1 large / ~250 g
  • Radishes, thinly sliced: 8-10 radishes / ~120 g
  • Red bell pepper, thinly sliced: 1 large / ~150 g
  • Cooked quinoa or farro: 2 cups cooked (about 340 g cooked; 1 cup dry quinoa / 170 g yields ~2 cups cooked)
  • Boneless skinless chicken breasts (Option A): 2 large (about 1 lb / 450 g)
  • Salt, pepper, smoked paprika (for chicken): to season
  • Roasted chickpeas (Option B): 2 cups / 300 g (canned, rinsed, tossed with oil & spices, roasted)
  • Feta, crumbled: 6 oz / 170 g
  • Aged Manchego or Parmesan, thin shards: 3 oz / 85 g
  • Kalamata olives, pitted: 1 cup / 150 g
  • Quick-pickled red onions: 1 cup / 150 g
  • Toasted almonds or walnuts, roughly chopped: 1 cup / 120 g
  • Pumpkin seeds (pepitas), optional: 1/3 cup / 40 g
  • Red grapes, halved, or sliced pear/apple: 1-2 cups / 150-250 g (optional)
  • Fresh herbs (parsley, basil, mint): 1/2 cup total / 15 g
  • Microgreens (optional): small handful
  • Lemon wedges for garnish: several
  • Lemon-Herb Vinaigrette: extra-virgin olive oil 6 tbsp / 90 ml; fresh lemon juice 3 tbsp / 45 ml; Dijon mustard 1 tsp / 5 g; honey or maple syrup 1 tsp / 5 ml; finely chopped parsley and chives 2 tbsp / 10 g; salt & pepper to taste
  • Creamy Yogurt Dressing (optional): plain Greek yogurt 1/2 cup / 125 g; extra-virgin olive oil 1 tbsp / 15 ml; lemon juice 1 tbsp / 15 ml; garlic, minced 1 small clove; salt & pepper to taste
  • Quick-pickled red onions (mini recipe) - Red onion, thinly sliced: 1 medium
  • Quick-pickled red onions - Apple cider vinegar: 1/2 cup / 120 ml
  • Quick-pickled red onions - Water: 1/2 cup / 120 ml
  • Quick-pickled red onions - Sugar: 1 tsp / 5 g
  • Quick-pickled red onions - Salt: 1/2 tsp / 3 g

Instructions:

  1. Plan and prep: decide layout and which elements you will roast or cook versus serve fresh; preheat oven to 425°F / 220°C for roasting vegetables.
  2. Roast vegetables: toss beets and carrots with 2-3 tbsp olive oil, salt and pepper; roast on a sheet pan until tender and caramelized (beets 35-40 minutes; carrots 20-30 minutes); cool slightly and slice.
  3. Cook grains (if using): rinse quinoa; simmer 1 part quinoa to 2 parts water for about 15 minutes until absorbed; fluff and cool.
  4. Prepare proteins: for chicken, brush with 1 tbsp olive oil, season with salt, pepper and smoked paprika; grill or pan-sear 4-6 minutes per side until internal temperature reaches 165°F / 74°C, rest and slice thin. For chickpeas, toss canned chickpeas with 1 tbsp oil, smoked paprika and salt; roast 20-30 minutes until crisp.
  5. Make dressings: whisk Lemon-Herb Vinaigrette (6 tbsp olive oil, 3 tbsp lemon juice, 1 tsp Dijon, 1 tsp honey, 2 tbsp chopped herbs, salt and pepper) and Creamy Yogurt Dressing (1/2 cup Greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt and pepper); taste and adjust seasoning.
  6. Quick-pickle onions: bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt to a brief simmer; pour over thinly sliced red onion, cool and refrigerate.
  7. Prep fresh elements: slice cucumbers, radishes and peppers; halve tomatoes and grapes; crumble cheeses; toast nuts; wash and dry greens.
  8. Assemble the platter: lay large greens and lettuce leaves as anchors across the board edges; place small bowls for dressings, pickled onions and olives; group ingredients in sections (roasted veg, fresh veg, grains, proteins, cheeses, nuts, fruit) and arrange with color contrast; add proteins near the center; scatter nuts, seeds, herbs and cheese as finishing touches and garnish with microgreens and lemon wedges.
  9. Serve: provide serving utensils and small plates; encourage guests to dress their salad lightly and keep extra dressing on the side. Visual cues: roasted vegetables should be caramelized and tender; chicken should reach 165°F / 74°C or chickpeas should be crisp and golden.