Roasted chicken, dates, avocado, legumes, onions, goat cheese, and almonds with champagne vinaigrette
Wash and dry all fresh produce (see notes). Combine all salad ingredients in a bowl. Season to taste.
In a small bowl, whisk all dressing ingredients together until smooth.
Drizzle a few tablespoons of dressing over salad then gently toss until salad is evenly coated. Enjoy!
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!