This ain’t your average rabbit food. Chef Ed’s Fully Loaded Power Salad is a bold, satisfying blend of greens, grains, protein, crunch, and creamy goodness. It’s the kind of salad that eats like a meal and leaves you flexing afterward. Packed with everything but the kitchen sink, this bad boy is perfect for lunch, dinner, or post-workout fuel.

Ingredients (Serves 4-6)

Greens:

  • 2 cups baby spinach
  • 2 cups chopped romaine
  • 1 cup kale, stems removed, finely chopped
  • 1/2 cup arugula

Veggies:

  • 1 cup cherry tomatoes, halved
  • 1 cup shredded carrots
  • 1 cup roasted sweet potatoes (cubed)
  • 1 cup cucumber, diced
  • 1/2 cup thin-sliced red onion
  • 1/2 cup roasted red peppersChef Ed, salad recipe, loaded salad, protein-packed salad, healthy salad, gourmet salad, salad for athletes, quinoa salad, sweet potato salad, chicken salad, kale salad, meal prep salad, power greens, salad for dinner, post-workout meal, hearty salad, clean eating, high protein lunch, fitness meal, whole foods, superfood salad, meal-sized salad, veggie packed salad, colorful salad, summer salad, gluten-free salad, Chef Ed recipe, food for gains, bodybuilder meals, nutritious salad, salad goals, creamy dressing, grain bowl, muscle food, fitness salad, roasted veggies, salad with eggs, salad with avocado, salad with nuts, salad with feta, balanced diet, healthy lunch, wellness food, Chef Ed cooking, epic salads, salad inspiration, easy salad recipe, delicious and healthy, salad with crunch, wellness lunch, salad lifestyle
  • 1/2 avocado, sliced

Protein & Add-ons:

  • 1 cup grilled chicken breast, sliced (or swap for grilled tofu or steak)
  • 2 boiled eggs, quartered
  • 1/2 cup cooked quinoa
  • 1/2 cup chickpeas (roasted or plain)
  • 1/4 cup crumbled feta or goat cheese
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries

Dressing:

  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or honey
  • Juice of half a lemon
  • 1 garlic clove, minced
  • Salt and pepper to taste

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  1. Prep the Base
    Start with your greens. Wash and dry everything. Toss spinach, romaine, kale, and arugula together in a massive mixing bowl. Don’t be shy—this salad’s got muscle.
  2. Add Your Veggies
    Layer in the cherry tomatoes, carrots, cucumber, roasted red peppers, red onion, sweet potatoes, and avocado. This is where the color and crunch come in.
  3. Build the Bulk
    Now for the hearty stuff. Add in grilled chicken, chopped boiled eggs, cooked quinoa, and chickpeas. This combo brings serious fuel and chew to your fork.
  4. Top It Right
    Sprinkle on the feta or goat cheese, sunflower seeds, walnuts, and dried cranberries. These toppings are the difference between just salad and Chef Ed salad.
  5. Shake Up the Dressing
    Throw all the dressing ingredients into a mason jar. Shake it like you’re marinating a steak. It should come out thick, tangy, and golden.
  6. Dress and Toss
    Pour the dressing over the salad right before serving. Use tongs to toss gently, making sure every bite gets coated in that liquid gold.
  7. Serve Like a Boss
    Plate it up high. This salad deserves height. Serve with crusty bread or just a proud smile.

Chef Ed’s Tip:
Roast your sweet potatoes with olive oil, smoked paprika, and a touch of cayenne for extra flair. And if you want to impress your date? Serve it in a big wooden bowl and call it “rustic.” Works every time.

 

 

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