Skip to Main Content

Winter Chopped Salad with Maple-Mustard Dressing

Two salmon pieces laid on a salad of chopped greens

Print Recipe (PDF)

Cook time: No cooking  
Serves: 4

From Season 4, Episode 1 


Maple-Mustard Dressing – Makes 1 cup, for use on both the Winter Chopped Salad & Salmon 

  • 1 tbs dijon 
  • 1 tbs stone ground mustard 
  • 2 tbs apple cider vinegar 
  • ¼ cup maple syrup 
  • Pinch red pepper flakes  
  • ¼-½ cup olive oil 
  • ¼ tsp kosher salt 
  • ⅛ tsp black pepper 

Winter Chopped Salad 

  • 4 cups torn winter greens such as kale, spinach, mixed lettuces 
  • 3-4 small carrots, chopped 
  • 1 daikon radish, grated 
  • 1 small bunch green onions, chopped
  • ⅓ cup crumbled blue cheese 
  • ⅓ cup dried cranberries 
  • ⅓ cup toasted walnuts 
  • 1 small bunch mixed tender herbs such as parsley and cilantro


Maple-Mustard Dressing 

Combine both mustards, vinegar, syrup, red pepper flakes, salt and pepper in a medium bowl and whisk to combine. Continue whisking and slowly pour in the olive oil, mixing until the dressing is emulsified. Taste and add additional olive oil, salt and pepper as needed.  

Winter Chopped Salad 

Pile all of the salad components on a large cutting board and chop from one end of the pile to the other, scooping the chopped bits back into a pile and repeating until the salad is well chopped and all of the ingredients are mixed together.

Transfer salad to a large bowl and spoon ¼ cup of the maple-mustard dressing overtop. Toss and taste, adding additional dressing as desired. Serve with Maple-Mustard Roasted Salmon.