Whole30 Sunday Salad
It has been the season of Sunday Salads at nocrumbsleft, and I am not one bit mad about it! We have our original Sunday Salad that I first fell in love with. Then, as I was heading to California for the holidays with my vegan son, I knew I needed to make a vegan version. Now that January has arrived, you know that means I needed a Whole30 Sunday Salad!
And don’t let the Whole30 in the name fool you. This Sunday Salad is packed with luscious deliciousness. It has a great balance of textures and flavors. Whole30 or not, this is going to become a crowd favorite. It’s easy to assemble, and a perfect entree salad for Sunday dinner with leftovers (if there are any) for the week!
What Goes Into a Whole30 Sunday Salad
When I think about Whole30 salad, I really try to diversify texture and flavor. Oftentimes, we are missing the creaminess of cheese or the crunchiness of a grain. So, I like to think through what Whole30 items can provide those textures in the meal. My go to for replacing the creamy cheese texture is hearts of palm. If you haven’t tried them, they are a must do. You’ll be blown away by what they bring to your salad.
After that, I add some crunch. In this case, we have some radicchio lettuce, celery, tomatoes and red peppers. All of these add some different levels of crunchiness for the perfect bite of salad. Finally, I want to deepen the flavors a bit, so that’s when I bring in the Marinated Onions, artichoke hearts and pepperoncini. These help with a little bit of savory goodness that you won’t want to miss.
Most importantly, you need to dress your Whole30 Sunday Salad well. We used some red wine vinegar to start, but we also served it with our Chive Dressing. If you haven’t made this one yet, it’s a run don’t walk situation. I basically want to eat it by the spoonful. And of course, don’t forget your protein if this is your entree! We used the chicken breasts from my Epic Salad in the cookbook for this one. A dream in a bowl, quite frankly!
If you make this Whole30 Sunday Salad, make sure you rate and review it below! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!
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Whole30 Sunday Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Salad
- Diet: Gluten Free
Description
This Whole30 Sunday Salad is perfect for a dinner salad. And make extra, because the leftovers are excellent for meal prep.
Ingredients
For the Salad
10 ounces of your choice of greens, we used baby romaine, cut into bite sized pieces, we recommend not using a soft lettuce
2 ounces of arugula, optional
Kosher Salt
Marinated Red Onions and its oil
2 oz of California green olives, halved
1 cup thinly sliced radicchio lettuce
2 tablespoons olive oil
¾ cup cherry tomatoes, halved
¾ cup thinly sliced pepperoncini peppers
¾ cup thinly sliced celery
¾ cup Artichoke
¼ cup red bell peppers
2 tablespoons sun-dried tomatoes, thiny sliced
3/4 cup hearts of palm, cut into tiny bite pieces
3 tablespoons red wine vinegar
Freshly ground black pepper
For the Chicken:
1/2 cup extra-virgin olive oil
1/3 cup fresh lime juice
1/4 cup red wine vinegar
1/4 cup finely chopped yellow onion
1 tablespoon finely chopped garlic
1 teaspoon minced fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skin-on, boneless chicken breasts
1 tablespoon extra-virgin olive oil for searing
For the Creamy Chive Citrus Dressing:
1 large egg
¾ cup light olive oil
3 tablespoons finely chopped chives
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 tablespoon apple cider vinegar
2 garlic cloves, pressed
1 anchovy
1 teaspoon hot sauce
1/2 teaspoon lemon zest
½ teaspoon kosher salt
Instructions
Make the Creamy Chive Citrus Dressing
In a wide mouth mason jar, using an immersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.
Make the chicken:
Preheat the oven to 350°F.
In a blender, combine the olive oil, lime juice, red wine vinegar, onion, garlic, oregano, salt and pepper and blend. Put the chicken breasts in a shallow container, pour the marinade over and toss well. Cover and refrigerate for at least 4 hours, or overnight.
Heat 1 tablespoon of olive oil in an oven-safe sauté pan over high heat. Once the oil is hot, lower the temperature to medium-high and sear the chicken breasts until browned, about 2 minutes per side, then bake for 25 minutes until cooked through. Set aside.
Assemble the Salad:
In a large bowl, add the greens and sprinkle with salt. If your greens are big, tear the leaves into smaller pieces. Sprinkle salt and add about 3 tablespoons of Marinated Red Onion oil and around ½ cup of marinated red onions. Add the olives, radicchio, tomatoes, pepperoncini, celery, artichoke, red bell peppers, sun-dried tomatoes, and heart of palms. Toss to fully combine. Add more marinated onion oil until salad is fully coated and red wine vinegar. Season to taste with more salt and freshly ground black pepper.
Serve with the dressing on the side and enjoy!
Note: This salad is also perfect without the dressing, but we love it with a few spoonfuls!
My daughter very like it. Thanks CricFy download online
yes this sunday salad is delisiousness and good for humans, you are write now that whole30 or not is used in food.this food is my family and than I will ready to make on sunday.Cricfy APK
this recipy is good for me and my family and than i was ready for making on next after noon. Cricfy APK
The controls within LMC 8.4 may include exposure, focus, white balance, brightness, and other adjustments, depending on the device and configuration being used.
My daughter very like it. Thanks LMC 8.4 online. this recipy is good for me and my family and than i was ready for making on next after noon.
This whole30 sunday salad looks fantastic and so easy to put together. I love how fresh and simple the ingredients are. Adding this to my meal prep list for next week. Thanks for sharing such a tasty and healthy recipe.
The hearts of palm trick for replacing that creamy cheese texture is such a smart call, and I appreciate that you thought through crunch and savoriness separately instead of just piling on compliant ingredients. The one thing I’d add for anyone doing Whole30 meal prep is to keep the dressing and the marinated onion oil separate until serving, otherwise the radicchio and celery go soft by Wednesday. I’ve also found that doubling the chive dressing is worth it since it pulls double duty on eggs and roasted veg later in the week. Off-topic, but since I track down game guides the same way I hunt for reliable recipes, I’ve been using this Pixel Lineage tier list guide that dates every source it cites, which is the same transparency I look for in recipe blogs. Bookmarking this one for next Sunday.
The point about hearts of palm standing in for the creamy texture of cheese is such a smart move, and it’s the detail that convinced me to try this salad. I’ve made a similar Sunday salad for years and found that massaging the radicchio with a pinch of salt and a splash of the red wine vinegar for five minutes before assembling takes away the bitterness and keeps the crunch. I also double the marinated onions because they only get better by day three, which makes the leftovers even easier for meal prep. If you enjoy tracking how small ingredient swaps change a dish from week to week, I’ve had fun with the kit breakdowns and League unlock challenges in this PokeBonk starter guide, which applies that same tinkering mindset.
The point about using hearts of palm to stand in for that creamy cheese texture is what sold me on this Whole30 Sunday Salad — it’s such a smart fix when you’re skipping dairy, and I love that you leaned on marinated onions and pepperoncini for depth rather than letting the bowl feel flat. My one addition after making a big batch for meal prep: keep the chive dressing separate and dress each portion fresh, otherwise the radicchio and celery lose their snap by Wednesday. I also went down a rabbit hole of food-and-music pairings while prepping this, and honestly, AI rap video maker is a fun little break if you want a laugh between chopping and searing. Either way, this has earned a permanent spot in the Sunday lineup.
The hearts of palm tip is the one I keep coming back to — it really does stand in for that creamy cheese texture without feeling like a compromise, and pairing it with radicchio and pepperoncini gives you crunch and tang in the same bite. I’d add that the marinated onion oil is worth making a double batch of; it doubles as a quick dressing base on busy weeknights when you don’t want to whip up the chive version. On the meal-prep side, I keep the greens and the wet ingredients separate until the morning of, otherwise the arugula wilts fast. For anyone who likes a light puzzle break while prepping, there’s a free Christmas cupcake 2048 game that’s a nice five-minute unwind between chopping and searing. Either way, this one’s going into the Sunday rotation.
The point about hearts of palm standing in for that creamy cheese texture is such a smart move, and pairing it with radicchio, celery and pepperoncini for layered crunch makes total sense for a Whole30 entree salad. I’ve found that the dressing really does the heavy lifting on these grain- and dairy-free bowls, so the chive citrus one sounds worth the extra step. One thing I’d add for anyone doing Sunday meal prep: if you photograph your finished salad or a quick assembly clip for sharing with friends or a recipe group, an AI GIF generator for food posts can turn a still photo into a short looping animation in about twenty seconds, which is handy for social snippets. Keeping the leftovers undressed until serving also keeps the crunchy elements from wilting by Wednesday.