Funfetti Salad

by Megan on May 6, 2013

Funfetti Salad // take a megabite

For the longest time I ate snooze-fest salads. I’d feel disappointed if I had to muster one up for lunch. But I was going about it all wrong! You see, the key to an awesome salad is lots of bright colors and sriracha in the vinaigrette. This salad is rainbow, and puts the fun in funfetti, ya know?

Lettuce Make A Salad // take a megabite

And this can be switched up however you fancy. It’s tasty with spinach, kale, romaine, or arugula. It works with feta, goat cheese, blue cheese, all the cheese! Mix and match veggies. Add roasted beets! Pop in some sunflower seeds. Try out alternative vinegars in the dressing, live yo life!

P.S. I want lipstick the color of radishes and a dress the color of arugula. It’s just how I want to accessorize these days.

Funfetti Salad // take a megabite

Funfetti Salad (serves 2 hungry folks)
Recipe adapted from my fave cobb

for the chicken –

  • 1 chicken breast
  • juice from 1 lemon
  • 1 clove of garlic, pressed
  • salt and pepper
  • 1/4 cup olive oil

for the salad –

  • 2 big handfuls of baby arugula or chopped kale
  • 2 hard boiled eggs, chopped
  • a big handful of sprouts, torn
  • 3/4 cup grape tomatoes, halved
  • 2 small or 1 large shallot, diced
  • heaping 1/4 cup slivered almonds
  • 1 avocado, peeled and sliced
  • 2 slices prosciutto, crisped on a hot skillet
  • 1/4 cup crumbled feta or blue cheese
  • 4 radishes, sliced thin
  • 2 T capers
  • salt and pepper
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 T olive oil

Directions:

  1. Marinate the chicken in the juice of a lemon, garlic, salt, pepper, and 1/4 cup olive oil. Set aside for 20-30 minutes. Heat up a grill pan or skillet over medium heat and cook chicken for 5 minutes or so on each side until cooked through.
  2. Meanwhile, heat a skillet nice and hot and crisp up the proscuitto. Once crispy, remove and chop. In the same skillet used for the proscuitto drizzle a tablespoon of olive oil. Reduce heat to medium and add chick peas, salt, and pepper. Cook, tossing now and then until crispy.
  3. Place all of the ingredients in a large bowl. Top with spicy vinaigrette. Using your hands, toss until evenly distributed. Scrape into two bowls and serve!

Spicy Vinaigrette // take a megabite

Vinaigrette ingredients, yo!

Spicy Vinaigrette
Recipe adapted from this post

Ingredients:

  • 2 T olive oil
  • 3 T red wine or champagne vinegar
  • 1 t honey
  • 1/4 t sriracha
  • 1 t grainy mustard
  • 1 garlic clove, pressed

Directions;

  1. Place all of the ingredients in a small jar and shake the hell out of it. Set aside, until time to dress the salad.
  2. Shake some more until the honey has dissolved into the goodness. Season to taste. Dress that salad!

Yay! Click HERE for a printable pdf for the recipes above.

Salad Cray // take a megabite

Salad for lunch. Salad for dinner.

{ 17 comments… read them below or add one }

Hilary May 6, 2013 at 9:13 am

I want that dress/lipstick combo as well!

Reply

Megan May 6, 2013 at 9:23 am

Right!? Let’s get matchy-matchy with this salad!

Reply

NicoleD May 6, 2013 at 11:58 am

You know how to accessorize a salad! And I’ll take that salad outfit, too. Your spicy vinaigrette looks like a winner!

Reply

Megan May 7, 2013 at 9:56 am

Thanks, Nicole!

Reply

Billy May 6, 2013 at 2:47 pm

Gurrrrrl you just get me! That salad is everything I want. Sprouts are my salad game and I could never turn down a roasted beet at any point in time. You better believe I’m making that dressing too!

Reply

Megan May 7, 2013 at 9:56 am

Hell yeah! Let’s got the sprout route, yo!

Reply

Dana May 6, 2013 at 7:25 pm

First thought:

Salad with sprinkles? :/

After reading:
I’d eat a lot of this salad. Like you said, the key to a great salad is filling it with a selection of delicious things. You can make friends with the right salad!

Reply

Megan May 7, 2013 at 9:57 am

ha! No sprinkles, just a veggie rainbow. Glad you gave it a chance!

Reply

Renee May 6, 2013 at 11:44 pm

I could eat this all summer. I like!

Reply

Megan May 7, 2013 at 9:57 am

Yeah, girl! I’m eating it all spring!

Reply

Sydney @ Crepes of Wrath May 7, 2013 at 10:07 am

I’ve never been so inspired by salad before! These photos are so gorgeous that I’m actually excited about my vegetables ;)

Reply

Megan May 7, 2013 at 10:22 am

haha Yes! :)!!

Reply

cindy May 7, 2013 at 11:39 am

more toppings are always better! this salad is such a beauty!

Reply

Megan May 7, 2013 at 3:49 pm

Right?! Less lettuce in salads always! <3

Reply

Lauren May 13, 2013 at 9:32 am

Hey, Megan! I made this as a side salad for four people at dinner party on Saturday night and everyone love it. It’s definitely the opposite of a snooze-fest salad! I only made a few changes but it was still so great! Thanks for the idea! XO!

Reply

Megan May 21, 2013 at 9:36 am

Oh yay! It’s totally versatile! I’m glad you guys liked it!

Reply

cheri June 16, 2014 at 12:17 pm

Great salad, love your presentation and pictures, great job!

Reply

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