Chopped Spring Salad

You can use almost any vegetable available in spring in this salad. Having all the ingredients in small pieces insures you get a little of everything in each bite.

Serves: 4Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup chopped pecans
  • 2 medium yellow beets, peeled and thinly sliced
  • 4 large radishes, peeled and thinly sliced
  • 1⁄4 cup minced red onion
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. whole grain Dijon mustard
  • 2 Tbsp. honey
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 cup olive oil
  • 1 large bunch kale, shredded
  • 2 large stalks rhubarb, thinly sliced
  • 4 oz. goat cheese, crumbled


  • Preheat oven to 350°F.
  • Spread pecans on a baking sheet and bake 5 minutes, or until fragrant. Set aside.
  • Cut the radish and beet slices into quarters and set aside.
  • Combine the onion, vinegar, mustard, honey, salt, and pepper in a large bowl. Whisk in the olive oil in a slow stream. Add kale, rhubarb, pecans, beets, and radishes to the bowl and toss to coat with the dressing.
  • Top with goat cheese and serve immediately.