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Copycat Northstar Cafe Village Salad
Prep Time
15 mins

Roasted chicken, dates, avocado, legumes, onions, goat cheese, and almonds with champagne vinaigrette

Course: Dinner, Lunch
Cuisine: Salad
Keyword: Chopped Salad, Copycat Northstar, Northstar Salad, Village Salad
Servings: 1 serving
Author: Haley Seymour
For the Salad
  • 2 cups mixed greens **see notes below
  • 2 tbsp chickpeas
  • 2 tbsp red kidney beans
  • 1 tbsp red onion diced
  • 1/4 cup cooked chicken or turkey shredded or diced
  • 1 tbsp goats cheese crumbled
  • 2 dates thinly sliced
  • 1/4 avocado diced
  • 1-2 tbsp roasted almonds roughly chopped
  • salt and pepper to taste
For the Dressing (adapted from Chinese Grandma, makes 5-6 servings)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp champagne vinegar or white wine vinegar
  • 2 tbsp water
  • 1 tbsp honey
  • 1 tbsp whole grain dijon mustard
  • 2 clove garlic minced
  • 1/2 tsp pepper
  • 1/2 tsp sea salt
  1. Wash and dry all fresh produce (see notes). Combine all salad ingredients in a bowl. Season to taste.

  2. In a small bowl, whisk all dressing ingredients together until smooth.

  3. Drizzle a few tablespoons of dressing over salad then gently toss until salad is evenly coated. Enjoy!

Recipe Notes

Storage: Refrigerate leftover salad dressing in a separate airtight container, shake well before use.

**Notes: In order to make this salad most like the version at Northstar Cafe, I recommend using equal parts chopped kale, radicchio, napa cabbage, and romaine lettuce. Don't like one of these greens? Swap it out for one of your favorites!