Rainbow Chopped Salad

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Spring is here! This means everything is covered in pollen, I’m sneezing all the time, and suddenly, all I want to eat is a salad. Problem is, it’s hard for me to find a salad I like. I’ve been on the search for interesting salads that I can make at home that both my husband and I will enjoy.

Last week my husband and I got to enjoy a rare day off together on one of the nicest days of the year so far, and this salad was a perfect light dinner as we sat on our deck, drank a beer, and just enjoyed each other’s company.

I wish I had more to say other than this is a delicious salad full of different textures and colors. Also, I’m a huge hazelnut fan, so the fact that there’s hazelnut oil in the dressing and chopped hazelnuts as a topping makes it even better.

Notes: I think this salad is pretty adaptable in the fruits you choose. The original recipe says you can use either mango or persimmon. I went with mango and used two instead of one since it’s my husband’s favorite food on Earth. Also, pomegranates are out of season, so I didn’t use any. I used goat cheese instead of blue cheese, and although the original recipe says you can use either hazelnut or olive oil, I say splurge on the hazelnut oil as I think it gives great nutty quality to the dressing.


For the dressing:

1/4 cup red wine vinegar
1 & 1/2 tablespoons finely diced shallot
1/2 tablespoon honey
1/4 cup hazelnut oil

For the salad:

6 cups chopped romaine hearts
4 cups thinly sliced red cabbage (about 1/2 a medium cabbage)
1 large Fugi apple, diced
1 large pear of your choice, diced
2 mangoes, diced
3/4 cup toasted hazelnuts, (skins removed as best as possible) coarsely chopped
1/2 cup crumbled goat cheese


Whisk the vinegar, shallot, and honey together in a small bowl, then slowly whisk in the hazelnut oil. Add salt and pepper to taste.

Toss the romaine, cabbage, hazelnuts, and fruit; then coat with the dressing. Sprinkle with goat cheese and serve.

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