Sprinkling pepitas for our Simple Green Salad recipe
5 from 2 votes

Simple Green Salad with Lemon Vinaigrette

When a meal needs something extra, consider this your go-to side. Fresh greens and vegetables dressed in a simple lemon vinaigrette pair with just about any meal. Ready in just 10 minutes.

Author: Minimalist Baker
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 (side salads)
Category: Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 3-4 Tbsp lemon juice
  • 1/4 cup good quality olive oil (or extra virgin)
  • 1 tsp maple syrup
  • 1 pinch each salt and black pepper
  • 3 Tbsp minced shallot (optional)


  • 5 oz organic mixed greens
  • 1/4 cup baby tomatoes
  • 1/4 cup thinly sliced shallot or red onion
  • 1/2 cup shredded carrots
  • 1/4 cup pomegranate arils or dried fruit (optional)
  • 1 pinch each salt and pepper
  • 2 Tbsp toasted pepitas or sunflower seeds


  1. First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.

  2. Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.

  3. Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.


*Nutrition information is a rough estimate calculated with lesser amount of lemon juice and without optional ingredients.

Nutrition Per Serving (1 of 4 side salads)