Sunday Salads

This is the salad I return to week after week. It’s simple, balanced, and deeply practical—the kind of meal that supports your life instead of asking more from it. Nothing flashy. Just good ingredients, thoughtfully layered, and meant to be repeated.

Serves 1 — x3 for a week of easy, nourishing lunches

Ingredients

• 2 cups spring mix

• ¾ cup rotisserie chicken, shredded

• ¼ cup bell pepper, thinly sliced

• ¼ cup cherry tomatoes, halved

• ¼ cup carrots, shaved or grated

• 2 tablespoons Medjool dates, chopped

• 2 tablespoons goat cheese, crumbled

• 1 tablespoon hemp seeds

• 2 tablespoons walnuts or pistachios, roughly chopped

• 1–2 tablespoons balsamic vinaigrette, to finish

Method

Layer the greens, chicken, vegetables, and dates in a bowl and toss gently. Finish with goat cheese, seeds, and nuts. Dress lightly just before eating.

WELL + WEAR Prep Notes

This salad is designed with real life in mind.

On Sunday, prepare the base—everything except the goat cheese, nuts, and dressing—and portion into individual containers. Store chilled. When it’s time to eat, add the finishing touches and dress at the table.

For quick, efficient prep, I rely on my OXO mandoline to slice bell peppers and carrots evenly in seconds. I also use Kitchenaid kitchen shears to trim greens and snip rotisserie chicken directly into the bowl—simple tools that make batch prep feel effortless instead of tedious.

It takes minutes, keeps beautifully, and never feels tired.