I’m so excited to share my new favorite salad with you! This is one of those meals that you keep thinking about for days. And remember, that’s coming from someone who is not a big salad person (so you know this must be really good)! This Chopped Salad was inspired by the most well-known dish at The Gladly restaurant in Phoenix. I was there a few weeks ago for a conference and was immediately blown away by how good this dish is! All the hype was for good reason, and I hope you enjoy this version.
For the Salad
- 1 cup whole-wheat couscous pearl, uncooked (pearl couscous is also known as Israeli couscous)
- 4 cups arugula
- 1 tomato large, diced
- 1/4 cup parmesan cheese grated
- 2 teaspoons olive oil divided
- 2 teaspoons balsamic vinegar
- salt to taste
- pepper to taste
- 1/3 cup pepitas shelled pumpkin seeds
- 1/3 cup raisins
- 1 4- oz pack salmon smoked, wild-caught
Cook the couscous according to package directions and immediately toss with 1 teaspoon olive oil to prevent clumping. Allow to cool.
On a large platter, arrange the arugula in a row down the center. Make a row of the cooked (yet, slightly cooled or cold) couscous next to it. Sprinkle the couscous with a little salt.
In a small bowl toss the diced tomato with the Parmesan, 1 teaspoon olive oil, balsamic vinegar, salt, and pepper. Make a row of it on the other side of the arugula.
Toast the pepitas in a toaster oven or in a small, dry pan on the stove. They are done when you start to hear a bit of popping. Toss them together with the raisins and place in another row next to the tomatoes.
Cut up the smoked salmon and place it in a row next to the couscous.
To make the dressing, either whisk together the sour cream, buttermilk, lemon juice, basil, and garlic, or for the best results, quickly blend it together with a hand immersion blender. Pour over top and serve.
We recommend organic ingredients when feasible.