The very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.

Watch Me Make My Celery Chopped Salad with Dates, Feta and Nuts

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Celery Chopped Salad with Dates, Feta and Nuts

Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.  

Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 

Step 3. Place sliced celery stalks and leaves in a medium sized bowl.  

Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine. 

Step 5. Enjoy!

What Else Can I Use?

• Queso fresco is a great substitute for feta, as is parmesan
• Pecans or walnuts are my preference here, almonds are good too.
• If you’re nut-free, try using toasted sunflower seeds
• With the meaty dates, cheese, and nuts I find this a satisfying light lunch on its own, though you could throw in some leftover rotisserie chicken as well.

This Celery Chopped Salad with Dates, Feta and Nuts is special because:

It’s fast, easy and incredibly filling

It’s gluten-free and vegetarian

You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!

It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.

Chopped Hungry Lady Salads

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If you make my Celery Chopped Salad with Dates Feta and Nuts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better! 

The result is an explosion of flavor in your mouth that’s sweet, salty, and tart all at once. I’ll warn you now, the salad dressing is quite tart, but it should be. This kind of acidic dressing works great with the flavors of fall produce—the apple cider vinegar helps bring out their natural sweetness. 

You can make this salad ahead of time and keep it refrigerated for about five days, or serve it immediately. Either way, you’ll have an amazing salad that will make you (and anyone you choose to share it with) feel full and satisfied.

Watch Me Make My Harvest Bowl Salad with Apple Cider Vinaigrette

Looking for more Hungry Lady Salads? Be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Harvest Bowl Salad with Apple Cider Vinaigrette

Step 1. Prep and roast your sweet potatoes: add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and roast for about 20 minutes or until slightly charred and tender. Remove from heat and let cool.

Step 2: While your sweet potatoes are roasting, prep the kale and make the dressing: to a large serving bowl, add the kale and teaspoon of salt.  Massage the kale and then set aside.

Step 3. In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.

Step 4. Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes.  Top with a few cracks of pepper, then drizzle the dressing on top.

Step 5. Toss to coat, and serve immediately, or store in the fridge for up to 5 days.

Step 6. Enjoy!

What Else Can I Use?

• Use pear instead of apple
• Use feta instead of goat cheese
• Use almonds or walnuts instead of pecans
• Use pumpkin seeds instead of pecans if you are nut-free
• To make it vegan, substitute the honey with maple syrup

This Harvest Bowl Salad with Apple Cider Vinaigrette are special because:

Its full of seasonal produce making it a true fall staple

It keeps well dressed so it’s perfect for make ahead meal prep or hosting

More Make Ahead Fall Salads?

‘Cheesy’ Vegan Kale Salad

Roasted Sweet Potato Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten Free, Dairy Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)

If you make my Harvest Bowl Salad with Apple Cider Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Can you believe we’re already 28 episodes in to my Hungry Lady Salad series?! It feels like we started enjoying these flavorful, satisfying, and downright delicious salads just yesterday. Our latest edition is the perfect excuse to take you on a culinary journey to the gorgeous landscape of Beverly Hills…

La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.

It is packed with savory ingredients like marinated garbanzo beans, cheese, and salami and topped with a vinaigrette recipe that dates back to the 50’s. This version uses most of the same ingredients with a tangy dressing just like the restaurant.

This reminds me of an Italian sub in salad form and it couldn’t be simpler to make… seriously, it’ll only take you 5 minutes.

Watch Me Make The Famous La Scala Chopped Salad

If you’ve missed any of my Hungry Lady Salad videos and want to catch up, be sure to follow me on Facebook, or see the entire collection (and so many other delicious recipes!) over on Pinterest.

How To Make The Famous La Scala Chopped Salad

Step 1. In a large serving bowl, combine dressing ingredients and whisk until well blended. 

Step 2. To the bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to coat well.

Step 3. Finish with more cheese and salt and black pepper if desired.

Step 4. Enjoy!

What Else Can I Use?

• I like the Italian Dry Boar’s Head Salami pictured here, but any salami you like will work.
• At La Scala, they use dry mustard for the dressing. I call for Dijon mustard here since it’s something most of us have on hand already. If you’re using dry mustard, use 1 teaspoon.
• Pepperoni would make a good substitute for salami in this salad.
• Parmesan or Pecorino can be used.
• Romaine lettuce can be used for all or part of the salad.
• If you want to add veggies, roasted red peppers and/or tomatoes work well.
• Vegetarian: Omit the salami to make this salad completely vegetarian.
• Antipasto: Add in some olives and artichoke hearts to give this salad more of an antipasto twist.

This Famous La Scala Chopped Salad is special because:

• If you can’t get to this exclusive restaurant in Beverly Hills, you can do the next best thing and bring the food to you.

• It takes just MINUTES to make, with little chopping required.

• It is flavorful and satisfying, and only requires a handful of ingredients.

• You only need one bowl!

• It’s like an Italian sub in salad form, satisfying your hearty sandwich cravings.

Want more recipes inspired by great restaurants?

Erewhon’s Famous Kale Salad

Union Square Cafe’s Brussels Sprouts

Chocolate Olive Oil Cake (inspired by Maialino)

ABC Kitchen’s Roasted Carrot + Avocado Salad

If you make the Famous La Scala Chopped Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

This salad is one of my most viral salads on both Tik Tok and Instagram.

I never know which salad is going to really resonate with you all, and sometimes I’m surprised.

I guess I shouldn’t have been with this one… it utilizes canned artichokes to make a deliciously crispy artichoke base and is tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.

If you’re wanting to add a salad to your Easter menu this Sunday, this is a great option. In fact, it’s the one I’ll be making and bringing to my mother’s house this weekend!

How To Make Air Fried Artichoke Salad with Lemon Parmesan Dressing:

Step 1. Toss canned artichokes with a few simple ingredients and air fry until crispy.

Step 2. Make the dressing in a glass bowl or jar, no blender required!

Step 3. Shave Brussels sprouts with a mandoline or cut thinly with a sharp knife.

Step 4. Add salad ingredients to a large serving bowl.

Step 5. Drizzle salad dressing over the salad, toss well and serve.

What Else Can I Use?

• I call for canned artichokes in water here. You can also used frozen artichokes if they are thawed and patted very dry.
• Don’t care for raw Brussels sprouts? Feel free to blanch or roast them before adding to the salad.
• Don’t care for Brussels sprouts at all? Green cabbage or kale will work as a substitute.
• I call for white beans in this salad – cannellini or great northern beans are my choice. Feel free to use chickpeas if you’d like, or even leave out altogether. Just know that the beans are part of what makes this salad so satiating.
• White wine vinegar can be used in place of lemon juice in the dressing.
• If you don’t have an air fryer, you can get the artichokes crispy with a bit of olive oil in a saute pan over medium-high heat. Cook until nicely browned.

This Air Fryer Artichoke Salad is amazing because:

It is a very hearty salad, meaning it’ll keep you satisfied for hours.

It is bright in both color and flavor, and perfect for Spring.

Because there is no soft lettuce in this salad, it can be dressed ahead and enjoyed the next day or even days after.

If you love artichokes, this method is a great way to enjoy them without having to fuss with cleaning and prepping fresh ones.

The air fryer makes a quick job of cooking the artichokes to a crispy, golden brown without much oil. If you’re looking to buy an air fryer, I really like this brand.

It’s a total crowdpleaser – just ask 2 Million people of Tik Tok!

For some other salads perfect for your Easter table, be sure to check out these recipes:

Shaved Spring Salad with Creamy Tarragon Vinaigrette

Revolutionary Broccoli Salad

Roasted Carrot + Avocado Salad

“Cheesy” Vegan Kale Salad with Farro

If you make this Air Fried Artichoke Salad with Lemon Parmesan Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Forget everything you ever knew about lentil salad.

It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love.

I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.

This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.

How To Make Lentil Chopped Salad with Honey Walnut Dressing

Step 1. Rinse, then cook the lentils until tender.

Step 2. While the lentils cook, make the dressing by combining all dressing ingredients in a blender.

Step 3. Add all salad ingredients to a large salad bowl.

Step 4. Toss the salad with the dressing. I like to do this while the lentils are still a bit warm so they really soak up the dressing well.

Step 4. Serve or refrigerate and enjoy all week.

What Else Can I Use?

• If you prefer not to make your own lentils, you can buy them pre made at places like Trader Joe’s and it’ll save you a step.
• Quinoa or farro can be substituted for the lentils for a totally different take on this salad. Still delicious!
• If you don’t have honey, maple syrup can be used in the dressing.
• No walnuts for the dressing? Use almonds or hazelnuts.
• Goat cheese is also quite nice in this salad in place of the feta cheese.

This Lentil Chopped Salad is Special Because:

It is the perfect proportion of tender lentils to crunchy vegetables and creamy dressing.

It takes 20 minutes from start to finish.

It is vegetarian, and can be made vegan by leaving out the feta and swapping honey for maple syrup in the dressing.

The DRESSING. This honey walnut dressing is so delicious, and will teach you to start using nuts as the base of dressings more often. So many possibilities!

Be Sure To Check Out These Other Lentil Recipes:

Cheesy Eggplant + Lentil Bake

Speedy Red Lentil Soup with Lemon

Herby Marinated Lentil Salad

If you make this Lentil Chopped Salad with Honey Walnut Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!