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overhead view of a garden salad with olives, red peppers, red onion, radishes, and beans with an oregano vinaigrette.

Garden Salad with Oregano Vinaigrette

This Garden Salad with oregano vinaigrette is packed full of garden fresh veggies and has an incredible variety of textures! There is crisp romaine, hardy kale, crunchy radishes and almonds, plus vibrant roasted peppers and meaty white beans. Plus it's studded with tangy calamata olives. The oregano vinaigrette dressing tastes wicked good, it's sweet, zesty and super zippy.
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Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine American, california, fusion, Italian, Mediterranean
Servings 4
Calories 426 kcal

Ingredients
  

Ingredients For the Salad:

  • 4 romaine hearts chopped
  • 4 cups kale stemmed and chopped
  • 4 radishes sliced thin
  • 2 green onions sliced, white and green parts
  • 4 jarred roasted red peppers chopped
  • 15 oz can white beans drained
  • 16 kalamata pitted olives sliced
  • ½ cup almonds sliced

For Oregano Vinaigrette Dressing:

  • 1 tbsp fresh oregano chopped
  • 4 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp pure maple syrup
  • 1 pinch salt
  • fresh ground pepper to your liking

Instructions
 

  • Make the dressing by combining olive oil, vinegar, pure maple syrup, salt, pepper and oregano in a jar or bowl. Shake or whisk until well combined.
  • Optional Step: In a large salad bowl add the kale and 1 tbsp of the vinaigrette dressing. Massage the dressing into the kale with your hands to make the leaves tender and soft.
  • Add romaine, bell peppers, radishes, green onions, olives, beans and almonds to the bowl with the massaged kale.
  • Dress the salad by pouring the dressing over the top then tossing until well combined. Eat immediately.

Notes

Recipe tip:
If you want to make this salad ahead of time you have two options. Option one is keeping the dressing separate and having people add their own. Alternately, if you desire to make this salad recipe for meal prep, omit romaine and use all kale or a mix of kale and cabbage which are much hardier and will be good to eat for 3 days after dressing. 
 

Nutrition

Calories: 426kcalCarbohydrates: 38gProtein: 14gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.003gSodium: 798mgPotassium: 1086mgFiber: 12gSugar: 6gVitamin A: 12277IUVitamin C: 43mgCalcium: 270mgIron: 6mg
Keyword beans and greens, Easy, easy dinner, garden, glutenfree, no-cook, quick, salad
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